THOMAS KRONAIZL - Bon Homme - Meats Evaluation and Technology - South Dakota Bridgewater

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South Dakota Bridgewater – Emery CDE
Mar 09, 2026
Meats Evaluation and Technology

Overall

ID:	63 - 2 -
Team Name:	Bon Homme
Participant Name:	THOMAS KRONAIZL
Individual Rank:	34
Individual Total Score:	315
Team Rank:	6
Team Total Score:	1004
View e-Scansheet

Definition

Responses

Score

Placing Class 1 (T-Bones)

Part	Contestant	Judge
1	3421	4213

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

Placing Class 2 (Ribeye Steaks)

Part	Contestant	Judge
2	4123	4132

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

Placing Class 3 (Pork Chops)

Part	Contestant	Judge
3	2431	2431

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

Placing Class 4 (Pork Blade Steaks)

Part	Contestant	Judge
4	3142	2134

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

Placing Class 5 (Lamb Chops)

Part	Contestant	Judge
5	1324	1234

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

Placing Sum

208

Questions (Placing Class #1)

Part	Contestant	Judge
1	2	2
2	2	2
3	4	3
4	3	1
5	2	2

Questions - Points per Question

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: C - Chuck Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
2	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
3	Species: Lamb Primal: K - Side (Belly) Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
4	Species: Pork Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
5	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

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: H - Rib or Rack Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
7	Species: Lamb Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
8	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
9	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
10	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
12	Species: Pork Primal: D - Flank Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
13	Species: Beef Primal: K - Side (Belly) Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
14	Species: Lamb Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
15	Species: Beef Primal: C - Chuck Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
17	Species: Lamb Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
18	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
19	Species: Pork Primal: N - Various 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
20	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: H - Rib or Rack Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
22	Species: Lamb Primal: J - Shoulder Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
23	Species: Pork Primal: A - Breast Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
24	Species: Beef Primal: J - Shoulder Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
25	Species: Pork Primal: K - Side (Belly) Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: G - Plate Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
27	Species: Lamb Primal: J - Shoulder Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
28	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
29	Species: Beef Primal: G - Plate Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
30	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (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 Sum

AWS100: Friday, March 20, 2026