HOLLEY GIVENS - Craig County - Senior FFA - Virginia State 4-H and FFA Meats Evaluation

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Virginia State 4-H and FFA Meats Evaluation
Feb 28, 2026
Senior FFA

Judging and Questions

Overall

Quiz and ID

ID:	1305 - 4 -
Team Name:	Craig County
Participant Name:	HOLLEY GIVENS
Individual Rank:	51
Individual Total Score:	329
Team Rank:	7
Team Total Score:	1861
View e-Scansheet

Definition

Responses

Score

Pork Carcasses

Part	Contestant	Judge
1	2134	2314

Placing 1 - Cut A	3
Placing 1 - Cut B	4
Placing 1 - Cut C	2

Pork Hams

Part	Contestant	Judge
2	4231	3214

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

Pork Whole Loins

Part	Contestant	Judge
3	4132	4321

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

Beef T Bone Steaks

Part	Contestant	Judge
4	1432	2134

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

Lamb Loin Chops

Part	Contestant	Judge
5	2314	1432

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

Beef Short Loins

Part	Contestant	Judge
7	1432	1432

Placing 6 - Cut A	4
Placing 6 - Cut B	3
Placing 6 - Cut C	2

Placing Sum

215

Pork Whole Loins 1-5/Lamb Loin Chops 6-10

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

Questions - Points per Question

Quality Grading

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

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	5.8	4.1
2	2.1	1.9
3	4.3	5.5
4	2.2	3.9
5	3.3	2.1
6	5.6	3.5

Carcass Grading Total

Senior Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		04

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1		C
2		D
3		C
4		A
5		A

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
2	Species: Lamb Primal: G - Plate Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
3	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 Cookery: Dry Heat
4	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
5	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: C - Chuck Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
7	Species: Beef Primal: I - Round Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
8	Species: Lamb Primal: E - Ham or Leg Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
9	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
10	Species: Pork Primal: I - Round Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: H - Rib or Rack Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
12	Species: Beef Primal: D - Flank Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
13	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
14	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
15	Species: Pork Primal: D - Flank Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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: F - Loin Retail: 70 - Chops - Loin Chop	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
17	Species: Beef Primal: K - Side (Belly) Retail: 04 - Roasts - Arm Roast (Bnls)	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
18	Species: Lamb Primal: K - Side (Belly) Retail: 37 - Roasts - Top Loin Roast (Bnls)	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
19	Species: Lamb Primal: L - Spareribs Retail: 51 - Steaks - Round Steak	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
20	Species: Pork Primal: F - Loin Retail: 47 - Steaks - Flank Steak	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	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: I - Round Retail: 66 - Chops - Blade Chop	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
22	Species: Beef Primal: E - Ham or Leg Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
23	Species: Pork Primal: E - Ham or Leg Retail: 15 - Roasts - Flat Half (Bnls)	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
24	Species: Pork Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat
25	Species: Lamb Primal: N - Various Meats Retail: 50 - Steaks - Ribeye, Lip-On Steak	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: Beef Primal: K - Side (Belly) Retail: 87 - Various - Sausage Link/Pattie	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
27	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
28	Species: Lamb Primal: M - Variety Meats Retail: 28 - Roasts - Short Ribs	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
29	Species: Beef Primal: J - Shoulder Retail: 54 - Steaks - Skirt Steak (Bnls)	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
30	Species: Pork Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style 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 Sum

Team Activity - Questions

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

Team Activity - Questions - Points

AWS100: Friday, March 20, 2026