TIL* WERK - Havre FFA - KMON Meat Evaluation FFA 2026 - Montana KMON FFA/4-H Judging Contests

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Montana KMON FFA/4-H Judging Contests
Jan 20, 2026
KMON Meat Evaluation FFA 2026

Overall

ID:	137 - 11 -
Team Name:	Havre FFA
Participant Name:	TIL* WERK
Individual Rank:	18
Individual Total Score:	241
Team Rank:	3
Team Total Score:	864
View e-Scansheet

Definition

Responses

Score

Beef T-Bone Steaks

Part	Contestant	Judge
1	4123	4123

Placing 1 - Cut A	6
Placing 1 - Cut B	2
Placing 1 - Cut C	5

Placing Class 2

Part	Contestant	Judge
2	1432	1432

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

Placing Sum

100

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	2.2	2.2
2	4.5	4.8
3	2.2	3.4
4	3.3	1.5
5	2.2	2.0

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
2	Species: Pork Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
3	Species: Pork Primal: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
4	Species: Pork Primal: E - Ham or Leg Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
5	Species: Pork Primal: C - Chuck Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin 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: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
7	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
8	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
9	Species: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
10	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
12	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
13	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
14	Species: Beef Primal: C - Chuck Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
15	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef 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: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
17	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
18	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
19	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
20	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: H - Rib or Rack Retail: 75 - Chops - Top Loin Chop (Bnls) 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 26-30

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 - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Tuesday, February 3, 2026