EZRA ANSON - Wessington Springs - Meat Eval - Heartland Classic CDE

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Heartland Classic CDE
Mar 10, 2026
Meat Eval

Overall

ID:	70 - 3 -
Team Name:	Wessington Springs
Participant Name:	EZRA ANSON
Individual Rank:	36
Individual Total Score:	223
Team Rank:	1
Team Total Score:	950
View e-Scansheet

Definition

Responses

Score

Porterhouse Steaks Class 1

Part	Contestant	Judge
1	2431	2431

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

Lamb Chops Class 2

Part	Contestant	Judge
2	2143	3124

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

Blade Steaks Class 3

Part	Contestant	Judge
3	4312	1423

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

Pork Chops Class 4

Part	Contestant	Judge
4	4213	4123

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

Placing Class 5

Placing Class 6

Placing Sum

158

Questions on Placing Classes

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

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		07

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1		C
2		A
3		E
4		E
5		A

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
2	Species: Lamb Primal: L - Spareribs Retail: 72 - Chops - Rib Chop (Frenched)	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
3	Species: Lamb Primal: J - Shoulder Retail: 47 - Steaks - Flank Steak	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
4	Species: Beef Primal: A - Breast Retail: 51 - Steaks - Round Steak	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
5	Species: Lamb Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls)	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: F - Loin Retail: 84 - Various - Ground Beef	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
7	Species: Lamb Primal: B - Brisket Retail: 13 - Roasts - Eye Roast (Bnls)	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
8	Species: Lamb Primal: B - Brisket Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
9	Species: Pork Primal: E - Ham or Leg Retail: 83 - Various - Cubed Steak	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
10	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)	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: C - Chuck Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12	Species: Beef Primal: A - Breast Retail: 56 - Steaks - Tenderloin Steak	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
13	Species: Beef Primal: J - Shoulder Retail: 43 - Steaks - Bottom Round Steak	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
14	Species: Pork Primal: A - Breast Retail: 45 - Steaks - Eye Steak (Bnls)	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched)	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) 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: I - Round Retail: 52 - Steaks - Round Steak (Bnls)	Species: Beef Primal: N - Various Meats Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat
17	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls)	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
18	Species: Beef Primal: J - Shoulder Retail: 65 - Chops - Arm Chop	Species: Lamb Primal: F - Loin Retail: 88 - Various - Shank Cookery: Moist Heat
19	Species: Lamb Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
20	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon	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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: I - Round Retail: 91 - Smoked/Cured - Ham (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: C - Chuck Retail: 67 - Chops - Blade Chop (Bnls)	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
23	Species: Beef Primal: B - Brisket Retail: 50 - Steaks - Ribeye, Lip-On Steak	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
24	Species: Beef Primal: B - Brisket Retail: 27 - Roasts - Shank Portion	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
25	Species: Pork Primal: D - Flank Retail: 48 - Steaks - Mock Tender Steak	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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: K - Side (Belly) Retail: 33 - Roasts - Square Cut (Whole)	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
27	Species: Beef Primal: C - Chuck Retail: 66 - Chops - Blade Chop	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
28	Species: Beef Primal: I - Round Retail: 42 - Steaks - Blade Steak	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
29	Species: Pork Primal: J - Shoulder Retail: 12 - Roasts - Center Rib Roast	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
30	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe 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 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