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

ID: 2 - -
Team Name: Augusta
Participant Name:
XAVIER JUNE
Individual Rank: 53
Individual Total Score: 145
Team Rank: 5
Team Total Score: 685
View e-Scansheet

DefinitionResponsesScore
Beef T-Bone Steaks
PartContestantJudge
141324123
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C5
45
Placing Class 2
PartContestantJudge
221431432
Placing 2 - Cut A2
Placing 2 - Cut B6
Placing 2 - Cut C4
24
Placing Sum
69
Questions on Placing Classes
PartContestantJudge
122
232
343
421
514
624
733
821
911
1031
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Average Choice
2 Quality: Low Prime
3 Quality: Average Comm.
4 Quality: High Select
5Quality: Low UtilityQuality: High Standard
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
12.32.2
24.04.8
33.43.4
45.01.5
53.22.0
62.1 
20
Carcass Grading Total
20
Written Exam
PartContestantJudge
1BD
2CC
3AB
4EA
5DB
6BD
7DE
8CC
9AD
10BD
11CA
12BE
13AB
14AE
15DA
16DE
17BB
18EB
19BD
20EA
21EC
22CB
23DD
24CA
25DE
26ED
27EC
28CE
29CB
30DD
Written Exam - Points per Question2
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat
Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
2Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
3Species: Pork
Primal: N - Various Meats
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat
Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
5Species: Lamb
Primal: F - Loin
Retail: 86 - Various - Hocks
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
7Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
8Species: Beef
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat
Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
9Species: Beef
Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat
Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
10Species: Beef
Primal: F - Loin
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat
Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast
Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
12Species: Beef
Primal: K - Side (Belly)
Retail: 79 - Variety - Oxtail
Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
13Species: Pork
Primal: D - Flank
Retail: 77 - Variety - Kidney
Cookery: Moist Heat
Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
14Species: Beef
Primal: K - Side (Belly)
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
15Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat
Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
Cookery: Dry Heat
Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
17Species: Beef
Primal: B - Brisket
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
18Species: Beef
Primal: J - Shoulder
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
19Species: Lamb
Primal: L - Spareribs
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat
Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
20Species: Beef
Primal: J - Shoulder
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat
Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: L - Spareribs
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat
Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
31
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