GAVIN CHISM - Sturgeon - Meats - Eldon FFA MOASK CDEs

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Eldon FFA MOASK CDEs
Feb 28, 2026
Meats

Overall

ID:	364 - 99 -
Team Name:	Sturgeon
Participant Name:	GAVIN CHISM
Individual Rank:	89
Individual Total Score:	231
Team Rank:	26
Team Total Score:	594
View e-Scansheet

Definition

Responses

Score

Rib Chops

Part	Contestant	Judge
1	2314	1243

Placing 1 - Cut A	3
Placing 1 - Cut B	4
Placing 1 - Cut C	3

T-Bone Steaks

Part	Contestant	Judge
2	4231	3124

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

Ribeye

Part	Contestant	Judge
3	2413	1423

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

Blade Steaks

Part	Contestant	Judge
4	3241	2143

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

Placing Class 5

Part	Contestant	Judge
5	1432

Placing Class 6

Part	Contestant	Judge
7	3124

Placing Sum

132

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep
7	Keep
8	Cull
9	Keep
10	Cull
11	Keep
12	Cull
13	Keep

Quality Grading

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

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	A
Quality Grading - Maturity	B

Yield Grading

Part	Contestant	Judge
1	2.1	3.0
2	4.4	3.8
3	1.3	1.6
4	5.6	3.7
5	3.5	2.4
6	1.7

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: A - Breast Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
2	Species: Lamb Primal: B - Brisket Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
3	Species: Lamb Primal: C - Chuck Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
4	Species: Pork Primal: D - Flank Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
5	Species: Pork Primal: E - Ham or Leg Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak

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: F - Loin Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs
7	Species: Lamb Primal: G - Plate Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)
8	Species: Lamb Primal: H - Rib or Rack Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
9	Species: Lamb Primal: I - Round Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
10	Species: Beef Primal: J - Shoulder Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak

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: K - Side (Belly) Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
12	Species: Beef Primal: L - Spareribs Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
13	Species: Beef Primal: N - Various Meats Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
14	Species: Beef Primal: A - Breast Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
15	Species: Beef Primal: I - Round Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak

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 Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart
17	Species: Beef Primal: M - Variety Meats Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
18	Species: Beef Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
19	Species: Beef Primal: E - Ham or Leg Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: J - Shoulder Retail: 20 - Roasts - Mock Tender Roast
20	Species: Beef Primal: L - Spareribs Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue

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: G - Plate Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
22	Species: Beef Primal: C - Chuck Retail: 02 - Roasts - Arm Picnic Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
23	Species: Pork Primal: D - Flank Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
24	Species: Beef Primal: C - Chuck Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston
25	Species: Lamb Primal: F - Loin Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak

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: Beef Primal: D - Flank Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon
27	Species: Beef Primal: D - Flank Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
28	Species: Beef Primal: A - Breast Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
29	Species: Lamb Primal: E - Ham or Leg Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
30	Species: Lamb Primal: K - Side (Belly) Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)

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

Part	Contestant	Judge
31	Species: Beef Primal: I - Round Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
32	Species: Pork Primal: L - Spareribs Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
33	Species: Beef Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
34	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
35	Species: Lamb Primal: I - Round Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney

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

Part	Contestant	Judge
36	Species: Pork Primal: C - Chuck Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
37	Species: Pork Primal: E - Ham or Leg Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast
38	Species: Pork Primal: E - Ham or Leg Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
39	Species: Beef Primal: F - Loin Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
40	Species: Beef Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop

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: Friday, March 20, 2026