EASTON GILLETTE - Saint Regis - Western District Meat Evaluation - Montana Western District CDEs

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Montana Western District CDEs
Jan 26, 2026
Western District Meat Evaluation

Overall

ID:	116 - 11 -
Team Name:	Saint Regis
Participant Name:	EASTON GILLETTE
Individual Rank:	44
Individual Total Score:	172
Team Rank:	7
Team Total Score:	1013
View e-Scansheet

Definition

Responses

Score

Pork Loin

Part	Contestant	Judge
1	4321	2314

Placing 1 - Cut A	3
Placing 1 - Cut B	5
Placing 1 - Cut C	3

Lamb Loin

Part	Contestant	Judge
2	4231	1324

Placing 2 - Cut A	4
Placing 2 - Cut B	3
Placing 2 - Cut C	5

Rib Eye

Part	Contestant	Judge
3	1324	4231

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

Bacon

Part	Contestant	Judge
4	1423	3214

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

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Select
2		Quality: Low Prime
3		Quality: High Utility
4		Quality: Low 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	2.4	2.3
2	3.6	3.0
3	4.7	3.2
4	2.5	4.4

Carcass Grading Total

Written Exam

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

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: B - Brisket Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
2	Species: Lamb Primal: C - Chuck Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
3	Species: Pork Primal: J - Shoulder Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
4	Species: Lamb Primal: C - Chuck Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
5	Species: Lamb Primal: I - Round Retail: 27 - Roasts - Shank Portion Cookery: 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: Pork Primal: C - Chuck Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
7	Species: Pork Primal: B - Brisket Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
8	Species: Lamb Primal: D - Flank Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
9	Species: Beef Primal: K - Side (Belly) Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
10	Species: Beef Primal: I - Round Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side 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: Pork Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
12	Species: Pork Primal: J - Shoulder Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat
13	Species: Pork Primal: B - Brisket Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
14	Species: Beef Primal: J - Shoulder Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Pork Primal: H - Rib or Rack Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie 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: C - Chuck Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
17	Species: Lamb Primal: I - Round Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
18	Species: Beef Primal: C - Chuck Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
19	Species: Pork Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
22	Species: Lamb Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
23	Species: Lamb Primal: H - Rib or Rack Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
24	Species: Pork Primal: J - Shoulder Retail: 77 - Variety - Kidney Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
25	Species: Lamb Primal: D - Flank Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: K - Side (Belly) Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
27	Species: Pork Primal: J - Shoulder Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
28	Species: Pork Primal: I - Round Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat
29	Species: Lamb Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
30	Species: Pork Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney 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

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