ANNA FIZETTE - Sarcoxie R-II - Meats - McDonald County Aggie Day

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McDonald County Aggie Day
Mar 07, 2026
Meats

Overall

ID:	198 - 99 -
Team Name:	Sarcoxie R-II
Participant Name:	ANNA FIZETTE
Individual Rank:	20
Individual Total Score:	255
Team Rank:	7
Team Total Score:	514
View e-Scansheet

Definition

Responses

Score

Eye Steaks

Part	Contestant	Judge
1	1432	4213

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

Rib Chop

Part	Contestant	Judge
2	1234	3241

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

Top Loin Steak

Part	Contestant	Judge
3	3142	1234

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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	3.8	4.9
2	2.5	2.7
3	4.3	5.1
4	4.6	4.9
5	3.3	2.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	10	03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
2	Species: Pork Primal: E - Ham or Leg Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
3	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue
4	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
5	Species: Lamb Primal: E - Ham or Leg Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon

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: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
7	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver
8	Species: Beef Primal: A - Breast Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
9	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart
10	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie

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: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork
12	Species: Beef Primal: L - Spareribs Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
13	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
14	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
15	Species: Pork Primal: C - Chuck Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice

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: A - Breast Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
17	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
18	Species: Lamb Primal: C - Chuck Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
19	Species: Beef Primal: C - Chuck Retail: 49 - Steaks - Porterhouse Steak Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak
20	Species: Pork Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: B - Brisket Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)
22	Species: Lamb Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
23	Species: Beef Primal: C - Chuck Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
24	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
25	Species: Beef Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade 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: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
27	Species: Beef Primal: C - Chuck Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
28	Species: Pork Primal: G - Plate Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
29	Species: Beef Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast
30	Species: Lamb Primal: J - Shoulder Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast

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: Lamb Primal: E - Ham or Leg Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
32	Species: Beef Primal: C - Chuck Retail: 90 - Smoked/Cured - Center Slice Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
33	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
34	Species: Pork Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
35	Species: Beef Primal: C - Chuck Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast

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: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
37	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast
38	Species: Lamb Primal: K - Side (Belly) Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
39	Species: Pork Primal: G - Plate Retail: 97 - Smoked/Cured - Shank Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
40	Species: Beef Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Moist 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 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