ENOCH ERNST - Eugene - Meats - 44th Annual Lincoln University FFA CDEs

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44th Annual Lincoln University FFA CDEs
Mar 10, 2026
Meats

Overall

ID:	278 - 99 -
Team Name:	Eugene
Participant Name:	ENOCH ERNST
Individual Rank:	37
Individual Total Score:	184
Team Rank:	6
Team Total Score:	743
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		3124

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

Placing Class 2

Placing Class 3

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Choice	Quality: Average Choice
2	Quality: High Standard	Quality: High Select
3	Quality: Low Comm.	Quality: High Select
4	Quality: Average Utility	Quality: Low Choice
5	Quality: Low Prime	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	2.4	1.7
2	2.6	1.7
3	3.2	1.7
4	2.3	1.7
5	3.5	1.7

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	02	02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)
2	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
3	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: 91 - Smoked/Cured - Ham (Bnls)
4	Species: Beef Primal: D - Flank Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon
5	Species: Beef Primal: L - Spareribs Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail

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: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
7	Species: Beef Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls)
8	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
9	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks
10	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 51 - Steaks - Round 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: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned
12	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 84 - Various - Ground Beef
13	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
14	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
15	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 85 - Various - Ground Pork

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: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry Heat	Species: Beef Primal: K - Side (Belly) Retail: 47 - Steaks - Flank Steak
17	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 47 - Steaks - Flank Steak
18	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls)
19	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak
20	Species: Beef Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 86 - Various - Hocks

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: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
22	Species: Beef Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
23	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
24	Species: Pork Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Pork Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls)
25	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
27	Species: Lamb Primal: K - Side (Belly) Retail: 97 - Smoked/Cured - Shank Portion	Species: Beef Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak
28	Species: Pork Primal: L - Spareribs Retail: 50 - Steaks - Ribeye, Lip-On Steak	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
29	Species: Lamb Retail: 55 - Steaks - T-Bone Steak	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
30	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs

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: E - Ham or Leg Retail: 54 - Steaks - Skirt Steak (Bnls)	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
32	Species: Lamb Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
33	Species: Lamb Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
34	Species: Lamb Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs
35		Species: Beef Primal: M - Variety 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 36-40

Part	Contestant	Judge
36		Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
37		Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
38		Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
39		Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
40		Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver

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