SA MUL TRUESDELL - 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:	SA MUL TRUESDELL
Individual Rank:	53
Individual Total Score:	363
Team Rank:	26
Team Total Score:	594
View e-Scansheet

Definition

Responses

Score

Rib Chops

Part	Contestant	Judge
1	1243	1243

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

T-Bone Steaks

Part	Contestant	Judge
2	3421	3124

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

Ribeye

Part	Contestant	Judge
3	4132	1423

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

Blade Steaks

Part	Contestant	Judge
4	2431	2143

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

Placing Class 5

Placing Class 6

Placing Sum

177

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Choice	Quality: Average Choice
2	Quality: Average Choice	Quality: Average Choice
3	Quality: High Select	Quality: High Standard
4	Quality: Low Choice	Quality: Low Select
5	Quality: Low Select	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	2.5	3.0
2	3.6	3.8
3	3.7	1.6
4	4.4	3.7
5	4.8	2.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	10	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: G - Plate Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
2	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
3	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
4	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
5	Species: Beef Primal: D - Flank Retail: 06 - Roasts - Blade Roast Cookery: Dry 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: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs
7	Species: Lamb Primal: C - Chuck Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)
8	Species: Beef Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
9	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
10	Species: Beef Primal: D - Flank Retail: 49 - Steaks - Porterhouse Steak 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: F - Loin Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
12	Species: Beef Primal: G - Plate Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
13	Species: Lamb Primal: D - Flank Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
14	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
15	Species: Beef Primal: I - Round Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry 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 Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart
17	Species: Lamb Primal: H - Rib or Rack Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
18	Species: Lamb Primal: G - Plate Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
19	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: J - Shoulder Retail: 20 - Roasts - Mock Tender Roast
20	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Moist 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: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
22	Species: Beef Primal: C - Chuck Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
23	Species: Beef Primal: G - Plate Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
24	Species: Beef Primal: D - Flank Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston
25	Species: Beef Primal: I - Round Retail: 42 - Steaks - Blade Steak Cookery: Dry 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: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon
27	Species: Pork Primal: C - Chuck Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
28	Species: Beef Primal: D - Flank Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
29	Species: Pork Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
30	Species: Pork Primal: G - Plate Retail: 68 - Chops - Butterflied 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: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
32	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
33	Species: Beef Primal: D - Flank Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
34	Species: Beef Primal: A - Breast Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
35	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney 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: Beef Primal: F - Loin Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
37	Species: Beef Primal: C - Chuck Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast
38	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
39	Species: Beef Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
40	Species: Lamb Primal: H - Rib or Rack Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry 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