ADDISON WITMER - Northwood IND-Penrose - Indiana 4-H & FFA Meats- FFA Senior - Indiana State 4-H/FFA Meats Contest

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Indiana State 4-H/FFA Meats Contest
Feb 14, 2026
Indiana 4-H & FFA Meats- FFA Senior

Overall

ID:	3025 - 1 -
Team Name:	Northwood IND-Penrose
Participant Name:	ADDISON WITMER
Individual Rank:	82
Individual Total Score:	387
Team Rank:	29
Team Total Score:	387
View e-Scansheet

Definition

Responses

Score

Pork Fresh Hams

Part	Contestant	Judge
1	3241	3241

Placing 1 - Cut A	3
Placing 1 - Cut B	2
Placing 1 - Cut C	5

Beef Loin Steaks

Part	Contestant	Judge
2	2143	1243

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

Pork Loins

Part	Contestant	Judge
3	1342	3142

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

Pork Carcasses

Part	Contestant	Judge
4	2143	2341

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

Lamb Loin Chops

Part	Contestant	Judge
5	4231	2134

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

Beef Carcasses

Part	Contestant	Judge
7	1423	1324

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

Placing Sum

254

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Choice	Quality: Low Prime
2	Quality: Low Choice	Quality: Low Choice
3	Quality: Low Choice	Quality: High Choice
4	Quality: Average Choice	Quality: Average 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	2.1	4.1
2	3.9	3.8
3	2.7	3.5
4	5.8	3.9

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	A
2	B	B
3	B	D
4	A	B
5	A	E
6	A	C
7	C	A
8	A	D
9	D	A
10	D	A
11	A	C
12	B	B
13	B	C
14	B	D
15	C	E
16	C	C
17	B	A
18	B	E
19	C	B
20	E	B

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	09	07

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	C	A
2	B	D
3	B	C
4	A	A
5	D	C
6	C	A
7	E	E
8	B	B

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: A - Breast Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
2	Species: Beef Primal: I - Round Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
3	Species: Pork Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
4	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
5	Species: Beef Primal: G - Plate Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat

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

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: E - Ham or Leg Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
8	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
9	Species: Beef Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
10	Species: Beef Primal: E - Ham or Leg Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat

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

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: D - Flank Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
12	Species: Beef Primal: I - Round Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
13	Species: Beef Primal: I - Round Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
14	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
15	Species: Pork Primal: K - Side (Belly) Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist 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	1
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: F - Loin Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
17	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
18	Species: Pork Primal: N - Various Meats Retail: 07 - Roasts - Blade Boston	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
19	Species: Pork Primal: B - Brisket Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
20	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat

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

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: B - Brisket Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
22	Species: Pork Primal: I - Round Retail: 85 - Various - Ground Pork Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
23	Species: Beef Primal: K - Side (Belly) Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
24	Species: Lamb Primal: B - Brisket Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
25	Species: Lamb Primal: E - Ham or Leg Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat

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

Meat ID 26-30

Part	Contestant	Judge
26	Species: Pork Primal: D - Flank Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
27	Species: Beef Primal: B - Brisket Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
28	Species: Beef Primal: L - Spareribs Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
29	Species: Beef Primal: C - Chuck Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
30	Species: Pork Primal: I - Round Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	1
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	1
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	1
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

Part	Contestant	Judge
1		D
2		A
3		B
4		C
5		A
6		D
7		B
8		A
9		C
10		D

Team Activity - Questions - Points

Team Activity - Keep/Cull

Team Activity Total

AWS100: Saturday, March 21, 2026