ETHAN ANDERSON - WEST GREENE - TN State Meats Eval Alternates - Tennessee State Meat Evaluation

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Tennessee State Meat Evaluation
Dec 04, 2025
TN State Meats Eval Alternates

Overall

ID:	158 - -
Team Name:	WEST GREENE
Participant Name:	ETHAN ANDERSON
Individual Rank:	27
Individual Total Score:	292
Team Rank:	4
Team Total Score:	840
View e-Scansheet

Definition

Responses

Score

Placing Class 1- Rib Steaks

Part	Contestant	Judge
1	2413	2143

Placing 1 - Cut A	2
Placing 1 - Cut B	3
Placing 1 - Cut C	3

Placing Class 2- Fresh Hams

Part	Contestant	Judge
2	4321	2431

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

Placing Class 3- Smoked Ham Center Slices

Part	Contestant	Judge
3	3214	4312

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

Placing Class 4- Pork Center Cut Loins

Part	Contestant	Judge
4	3412	1324

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

Placing Class 5- Pork Rib Chops

Part	Contestant	Judge
5	2341	2413

Placing 5 - Cut A	3
Placing 5 - Cut B	3
Placing 5 - Cut C	2

Placing Class 6

Placing Sum

201

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	2.3	2.4
2	3.5	5.4
3	5.4	2.8
4	4.2	2.5

Carcass Grading Total

Written Exam

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

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: Pork Primal: G - Plate Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
2	Species: Beef Primal: L - Spareribs Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
3	Species: Lamb Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
4	Species: Beef Primal: K - Side (Belly) Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
5	Species: Beef Primal: E - Ham or Leg Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack 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: Beef Primal: C - Chuck Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
7	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
8	Species: Pork Primal: K - Side (Belly) Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
9	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
10	Species: Pork Primal: G - Plate Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: K - Side (Belly) Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
12	Species: Pork Primal: D - Flank Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry Heat
13	Species: Beef Primal: N - Various Meats Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
14	Species: Pork Primal: N - Various Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
15	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: M - Variety Meats Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
17	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
18	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
19	Species: Beef Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
20	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice 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: M - Variety Meats Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
22	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
23	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
24	Species: Beef Primal: C - Chuck Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
25	Species: Beef Primal: I - Round Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: K - Side (Belly) Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
27	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
28	Species: Pork Primal: H - Rib or Rack Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
29	Species: Pork Primal: H - Rib or Rack Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
30	Species: Beef Primal: C - Chuck Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak 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 31-35

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

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 - Placing Cut A	5
Team Activity - Placing Cut B	2
Team Activity - Placing Cut C	3

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Friday, December 19, 2025