COLLIN MCCOYN - Fillmore Central - Meats Evaluation - Nebraska District 5 CDEs - Round 2

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Nebraska District 5 CDEs - Round 2
Feb 24, 2026
Meats Evaluation

Overall

ID:	41 - -
Team Name:	Fillmore Central
Participant Name:	COLLIN MCCOYN
Individual Rank:	43
Individual Total Score:	170
Team Rank:	10
Team Total Score:	646
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3124	3412

Placing 1 - Cut A	2
Placing 1 - Cut B	4
Placing 1 - Cut C	5

Placing Class 2

Part	Contestant	Judge
2	1324	1234

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

Placing Class 3

Part	Contestant	Judge
3	3142

Placing Class 4

Part	Contestant	Judge
4	2134

Placing Class 5

Part	Contestant	Judge
5	3412

Placing Class 6

Part	Contestant	Judge
7	1342

Placing Sum

Questions on Placing Classes

Part	Contestant	Judge
1	1	2
2	3	1
3	4	4
4	1	2
5	3	3

Questions - Points per Question

Keep/Cull

Quality Grading

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

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	D
2	C	A
3	B	B
4	D	D
5	A	C
6	C	D
7	C	C
8	D	A
9	A	D
10	A	D
11	C	C
12	B	B
13	D	D
14	A	B
15	A	A

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	01

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	D	A
2	C	E
3	E	B
4	A	C

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: F - Loin Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
2	Species: Lamb Primal: G - Plate Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
3	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
4	Species: Beef Primal: E - Ham or Leg Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe
5	Species: Beef Primal: I - Round Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

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

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue
7	Species: Pork Primal: B - Brisket Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
8	Species: Pork Primal: A - Breast Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
9	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney
10	Species: Beef Primal: A - Breast Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)

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

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
12	Species: Pork Retail: 85 - Various - Ground Pork Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
13	Species: Beef Primal: D - Flank Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
14	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
15	Species: Pork Primal: H - Rib or Rack Retail: 95 - Smoked/Cured - Rib Chop	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop

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

Meat ID 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: A - Breast Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
17	Species: Beef Primal: I - Round Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
18	Species: Beef Primal: J - Shoulder Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)
19	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver
20	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart

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

Meat ID 21-25

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

Meat ID 26-30

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

Meat ID 31-35

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

Meat ID 36-40

Meat ID - Points per Species	2
Meat ID - Points per Primal	2
Meat ID - Points per Retail	2
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: Friday, March 20, 2026