TRENT STITH - Fulton - Meats - 44th Annual Lincoln University FFA CDEs

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

Overall

ID:	78 - 99 -
Team Name:	Fulton
Participant Name:	TRENT STITH
Individual Rank:	42
Individual Total Score:	167
Team Rank:	13
Team Total Score:	167
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3241	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	3	1
2	2	3
3	1	2
4	2	3
5	1	2
6	3	3
7	1	3
8	4	3
9	2	1
10	1	2

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: Average Choice
2	Quality: Average Choice	Quality: High Select
3	Quality: High Choice	Quality: High Select
4	Quality: Low Select	Quality: Low Choice
5	Quality: Low 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	1.2	1.7
2	1.3	1.7
3		1.7
4	2.1	1.7
5	4.6	1.7
6	1.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	02

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)
2	Species: Lamb Primal: E - Ham or Leg Retail: 37 - Roasts - Top Loin Roast (Bnls)	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
3	Species: Pork Primal: K - Side (Belly) Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls)
4	Species: Lamb Primal: G - Plate Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon
5	Species: Beef Primal: A - Breast Retail: 22 - Roasts - Rib Roast 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: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
7	Species: Lamb Primal: C - Chuck Retail: 25 - Roasts - Rump Portion	Species: Pork Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls)
8	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
9	Species: Pork Primal: K - Side (Belly) Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks
10	Species: Beef Primal: E - Ham or Leg Retail: 23 - Roasts - Rib Roast (Frenched) 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: B - Brisket Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned
12	Species: Lamb Primal: C - Chuck Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 84 - Various - Ground Beef
13	Species: Beef Primal: D - Flank Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
14	Species: Pork Primal: E - Ham or Leg Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
15	Species: Beef Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast 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: G - Plate Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: K - Side (Belly) Retail: 47 - Steaks - Flank Steak
17	Species: Beef Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 47 - Steaks - Flank Steak
18	Species: Beef Primal: I - Round Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls)
19	Species: Pork Primal: J - Shoulder Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 57 - Steaks - Tip, Cap Off Steak
20	Species: Lamb Primal: K - Side (Belly) Cookery: Dry 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: Beef Primal: L - Spareribs Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
22	Species: Lamb Primal: M - Variety Meats Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
23	Species: Pork Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
24	Species: Pork Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls)
25	Species: Beef Primal: D - Flank Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	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: D - Flank Retail: 24 - Roasts - Ribs (Denver Style)	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
27	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak
28	Species: Lamb Primal: L - Spareribs Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
29	Species: Beef Primal: G - Plate Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
30	Species: Pork Primal: B - Brisket Cookery: Dry or Moist Heat	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: D - Flank Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
32	Species: Pork Primal: L - Spareribs Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
33	Species: Lamb Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
34	Species: Beef Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs
35	Species: Lamb Primal: A - Breast Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	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: L - Spareribs Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
37	Primal: F - Loin Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
38	Species: Beef Primal: D - Flank Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
39	Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
40	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver	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