SILER VITEK - Otsego - 2026 District 1 Meats - Ohio District 1 Invitational

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Ohio District 1 Invitational
Mar 03, 2026
2026 District 1 Meats

Overall

ID:	217 - -
Team Name:	Otsego
Participant Name:	SILER VITEK
Individual Rank:	40
Individual Total Score:	298
Team Rank:	8
Team Total Score:	1010
View e-Scansheet

Definition

Responses

Score

Placing Class 1 Pork Carcasses

Part	Contestant	Judge
1	4312	1423

Placing 1 - Cut A	2
Placing 1 - Cut B	7
Placing 1 - Cut C	2

Placing Class 2 Beef Ribs

Part	Contestant	Judge
2	3241	4132

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

Placings Class 3 Ribeye Steaks

Part	Contestant	Judge
3	3241	2314

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

Placing Class 4 Pork Loin Chops

Part	Contestant	Judge
4	2134	2143

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

Placing Class 5 Pork Top Loin Chops Bnls.

Part	Contestant	Judge
5	2341	4213

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

Placing Class 6 Beef Top Loin Bnls. Steaks

Part	Contestant	Judge
7	1234	1234

Placing 6 - Cut A	4
Placing 6 - Cut B	3
Placing 6 - Cut C	5

Placing Sum

222

Questions on Placing Classes

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

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: B - Brisket	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
2	Species: Lamb Primal: D - Flank Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
3	Species: Lamb Primal: J - Shoulder Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
4	Species: Pork Primal: G - Plate Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
5	Species: Pork Primal: E - Ham or Leg	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - 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 6-10

Part	Contestant	Judge
6	Species: Pork Retail: 15 - Roasts - Flat Half (Bnls)	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
7	Species: Pork Primal: C - Chuck Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
8	Species: Pork Primal: B - Brisket Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
9	Species: Pork Primal: M - Variety Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
10	Species: Beef	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef 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	Primal: B - Brisket Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
12	Species: Lamb Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
13	Species: Beef	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
14	Species: Pork Primal: A - Breast Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
15	Primal: K - Side (Belly) Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist 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	Primal: M - Variety Meats Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
17	Primal: E - Ham or Leg Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
18	Species: Pork Primal: B - Brisket Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
19	Species: Beef Primal: K - Side (Belly) Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
20	Species: Pork Primal: C - Chuck Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (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 21-25

Part	Contestant	Judge
21	Species: Lamb Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
22	Species: Pork Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
23	Species: Pork Primal: I - Round Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
24	Species: Lamb Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
25	Species: Lamb Primal: C - Chuck Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist 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: Pork Primal: J - Shoulder Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
27	Species: Pork Primal: E - Ham or Leg Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
28	Species: Lamb Primal: A - Breast Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
29	Species: Lamb Primal: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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 31-35

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

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