RUSSELL OSHABEN - Gardiner - 2025 Ag Expo Meats Jr - Montana FFA Ag Expo Sponsored by John Deere Dealers

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Montana FFA Ag Expo Sponsored by John Deere Dealers
Nov 13, 2025
2025 Ag Expo Meats Jr

Overall

ID:	117 - 99 -
Team Name:	Gardiner
Participant Name:	RUSSELL OSHABEN
Individual Rank:	46
Individual Total Score:	150
Team Rank:	12
Team Total Score:	404
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1234	3421

Placing 1 - Cut A	2
Placing 1 - Cut B	5
Placing 1 - Cut C	4

Placing Class 2

Part	Contestant	Judge
2	1324	4312

Placing 2 - Cut A	4
Placing 2 - Cut B	4
Placing 2 - Cut C	2

Placing Class 3

Part	Contestant	Judge
3	2134	4321

Placing 3 - Cut A	2
Placing 3 - Cut B	4
Placing 3 - Cut C	3

Placing Class 4

Part	Contestant	Judge
4	2413	3142

Placing 4 - Cut A	3
Placing 4 - Cut B	4
Placing 4 - Cut C	4

Placing Class 5

Part	Contestant	Judge
5	1432

Placing Class 6

Part	Contestant	Judge
7	3214

Placing Sum

Questions on Placing Classes

Part	Contestant	Judge
1	3	1
2	1	2
3	1	1
4	2	2
5	3	1
6	4	2
7	2	4
8	1	2
9	3	2
10	3	4

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Prime	Quality: High Select
2	Quality: Low Standard	Quality: Low Prime
3	Quality: Low Choice	Quality: High Utility
4	Quality: Average Comm.	Quality: Low Comm.
5	Quality: Average Choice
6	Quality: Average Utility

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	1.5	2.8
2	4.2	3.0
3	1.6	3.2
4	4.9	4.4
5	2.2
6	4.6

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	D	B
2	C	D
3	C	D
4	A	C
5	D	A
6	B	C
7	A	A
8	B	C
9	A	A
10	D	A
11	D	A
12	D	B
13	A	A
14	C	A
15	B	D
16	D	B
17	B	C
18	C	C
19	A	B
20	C	B
21	A	C
22	B	A
23	B	B
24	D	A
25	C	A
26	A	A
27	D	B
28	B	C
29	E	A
30	A	B

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: K - Side (Belly) Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
2	Species: Pork Primal: M - Variety Meats Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
3	Species: Pork Primal: J - Shoulder Retail: 89 - Smoked/Cured - Brisket, Corned	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
4	Species: Beef Primal: E - Ham or Leg Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat
5	Species: Lamb Primal: L - Spareribs Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: J - Shoulder Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
7	Species: Lamb Primal: L - Spareribs Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
8	Species: Pork Primal: K - Side (Belly) Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
9		Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
10	Species: Pork Primal: L - Spareribs Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Beef Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12	Species: Pork Primal: N - Various Meats Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
13	Species: Beef Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
14	Species: Lamb Primal: J - Shoulder Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
15	Species: Beef Primal: J - Shoulder Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: M - Variety Meats Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
17	Species: Lamb Primal: L - Spareribs	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
18	Species: Beef Primal: J - Shoulder Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
19	Species: Beef Primal: M - Variety Meats Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
20	Species: Pork Primal: L - Spareribs Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: L - Spareribs Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
22	Species: Beef Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
23	Species: Beef Primal: L - Spareribs Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
24	Species: Pork Primal: K - Side (Belly) Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
25	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: L - Spareribs Retail: 21 - Roasts - Petite Tender	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
27	Species: Beef Primal: N - Various Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
28	Species: Beef Primal: L - Spareribs Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
29	Species: Beef Primal: I - Round Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
30	Species: Beef Primal: C - Chuck Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31	Species: Beef Primal: G - Plate Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
32	Species: Pork Primal: B - Brisket Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
33	Species: Pork Primal: K - Side (Belly) Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
34	Species: Lamb Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
35	Species: Lamb Primal: G - Plate Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Beef Primal: I - Round Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
37	Species: Lamb Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
38	Species: Lamb Primal: J - Shoulder Retail: 59 - Steaks - Top Loin Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
39	Species: Beef Primal: J - Shoulder Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
40	Species: Beef Primal: E - Ham or Leg Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Friday, December 19, 2025