JACKSON CRAIN - Fulton - Meats - Columbia FFA MOASKs

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Columbia FFA MOASKs
Mar 07, 2026
Meats

Overall

ID:	78 - 99 - 0
Team Name:	Fulton
Participant Name:	JACKSON CRAIN
Individual Rank:	45
Individual Total Score:	361
Team Rank:	15
Team Total Score:	1013
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3421	1324

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

Placing Class 2

Part	Contestant	Judge
2	2341	2413

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

Placing Class 3

Part	Contestant	Judge
3	4231	1432

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

Placing Class 4

Part	Contestant	Judge
4	2134	1423

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

Placing Class 5

Placing Class 6

Placing Sum

132

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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

Yield Grading

Part	Contestant	Judge
1	2.2	2.7
2	2.2	4.3
3	2.2	2.8
4	2.2	2.7

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
2	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
3	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
4	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
5	Species: Beef Primal: E - Ham or Leg Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On 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: E - Ham or Leg Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic
7	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
8	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned
9	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
10	Species: Pork Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade 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: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
12	Species: Beef Primal: H - Rib or Rack Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
13	Species: Pork Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
14	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
15	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

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: Lamb Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
17	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
18	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
19	Species: Lamb Primal: D - Flank Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
20	Species: Pork Primal: K - Side (Belly) Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)

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: H - Rib or Rack Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
22	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
23	Species: Lamb Primal: M - Variety Meats Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
24	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart
25	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or 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 26-30

Part	Contestant	Judge
26	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
27	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
28	Species: Beef Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
29	Species: Pork Primal: C - Chuck Retail: 99 - Smoked/Cured - Sliced Bacon	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
30	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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: G - Plate Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
32	Species: Beef Primal: C - Chuck Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
33	Species: Beef Primal: H - Rib or Rack Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
34	Species: Pork Primal: H - Rib or Rack Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
35	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs

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: J - Shoulder Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)
37	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
38	Species: Lamb Primal: A - Breast Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
39	Species: Lamb Primal: H - Rib or Rack Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)
40	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 35 - Roasts - Tip Roast (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 Sum

124

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