JAMEISON BENEDICT - North Central - 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:	205 - -
Team Name:	North Central
Participant Name:	JAMEISON BENEDICT
Individual Rank:	51
Individual Total Score:	233
Team Rank:	12
Team Total Score:	750
View e-Scansheet

Definition

Responses

Score

Placing Class 1 Pork Carcasses

Part	Contestant	Judge
1	1423	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	1234	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	1243	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	1324	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	1243	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	1423	1234

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

Placing Sum

203

Questions on Placing Classes

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
2	Species: Beef Primal: D - Flank Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
3	Species: Pork Primal: F - Loin Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
4	Species: Lamb Primal: E - Ham or Leg Retail: 10 - Roasts - Brisket, Whole (Bnls)	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
5	Species: Pork Primal: C - Chuck Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	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: Beef Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
7	Species: Lamb Primal: E - Ham or Leg Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
8	Species: Pork Primal: G - Plate Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
9		Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
10		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		Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
12		Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
13		Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
14	Species: Beef Primal: D - Flank Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
15		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	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
17	Species: Lamb Primal: D - Flank Retail: 86 - Various - Hocks Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
18	Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
19	Species: Lamb Primal: M - Variety Meats Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: B - Brisket Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist 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	Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
22	Species: Pork Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
23	Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
24	Species: Pork Primal: C - Chuck Retail: 51 - Steaks - Round Steak 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: B - Brisket Retail: 12 - Roasts - Center Rib Roast 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: Beef Primal: B - Brisket Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
27	Species: Lamb Primal: J - Shoulder Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
28	Species: Beef Primal: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
29	Species: Lamb Primal: C - Chuck Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
30	Species: Beef Primal: A - Breast Retail: 12 - Roasts - Center Rib Roast 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 31-35

Part	Contestant	Judge
31	Species: Pork Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat
32	Species: Pork Primal: J - Shoulder Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat
33	Species: Beef Primal: B - Brisket Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
34	Species: Lamb Primal: B - Brisket Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat
35	Species: Beef Primal: E - Ham or Leg Retail: 52 - Steaks - Round 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 36-40

Part	Contestant	Judge
36	Species: Lamb Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat
37	Species: Beef Primal: A - Breast Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
38	Species: Pork Primal: E - Ham or Leg Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
39	Species: Beef Primal: A - Breast Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
40	Species: Pork Primal: D - Flank Retail: 31 - Roasts - Sirloin Half

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