EMMA S*DSTAD - Grand Forks County 4-H - ND 4-H State Meat Judging Int. Division - North Dakota State 4-H Meats Judging Contest

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North Dakota State 4-H Meats Judging Contest
Dec 13, 2025
ND 4-H State Meat Judging Int. Division

Overall

ID:	4018 - -
Team Name:	Grand Forks County 4-H
Participant Name:	EMMA S*DSTAD
Individual Rank:	10
Individual Total Score:	409
Team Rank:	2
Team Total Score:	1463
View e-Scansheet

Definition

Responses

Score

Pork Carcasses

Part	Contestant	Judge
1	4312	3241

Placing 1 - Cut A	4
Placing 1 - Cut B	2
Placing 1 - Cut C	3

Ribs

Part	Contestant	Judge
2	1432	1243

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

Full Loins

Part	Contestant	Judge
3	3421	4321

Placing 3 - Cut A	2
Placing 3 - Cut B	6
Placing 3 - Cut C	5

Pork Loins

Part	Contestant	Judge
4	3142	2314

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

Rib Chops

Part	Contestant	Judge
5	2341	1324

Placing 5 - Cut A	4
Placing 5 - Cut B	6
Placing 5 - Cut C	3

T-Bones

Part	Contestant	Judge
7	4231	4213

Placing 6 - Cut A	4
Placing 6 - Cut B	2
Placing 6 - Cut C	4

Placing Sum

221

Questions (1-5 Pork Loins / 6-10 T-Bones)

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

Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
2	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
3	Species: Beef Primal: A - Breast Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat
4	Species: Beef Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
5	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
7	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
8	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
9	Species: Beef Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
10	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Beef Primal: D - Flank Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
12	Species: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
13	Species: Beef Primal: C - Chuck Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
14	Species: Beef Primal: G - Plate Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
15	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
17	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
18	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
19	Species: Pork Primal: I - Round Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: D - Flank Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat

Meat ID - Points per Species	2
Meat ID - Points per Primal	3
Meat ID - Points per Retail	4
Meat ID - Points per Cookery	1

Meat ID Sum

Pork Carcasses

Part	Contestant	Judge
1	35	50

Pork Ribs

Part	Contestant	Judge
2	34	50

Reasons Total

AWS100: Friday, December 19, 2025