ABIGAIL BENIKE - Wilmot - Meat Eval - Canton South Dakota Jr. CDE

JudgingCard.com Results Events Individual Scorecard

Canton South Dakota Jr. CDE
Mar 12, 2026
Meat Eval

Overall

ID:	72 - 1 -
Team Name:	Wilmot
Participant Name:	ABIGAIL BENIKE
Individual Rank:	15
Individual Total Score:	144
Team Rank:	3
Team Total Score:	514
View e-Scansheet

Definition

Responses

Score

Placing Class 1 - Beef Ribs

Part	Contestant	Judge
1	1243	1342

Placing 1 - Cut A	2
Placing 1 - Cut B	7
Placing 1 - Cut C	5

Placing Class 2 - Pork Hams

Part	Contestant	Judge
2	1324	2341

Placing 2 - Cut A	7
Placing 2 - Cut B	2
Placing 2 - Cut C	6

Placing Class 3 - Lamb Loin Chops

Part	Contestant	Judge
3	3421	4231

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

Placing Sum

Formulation Solution

Part	Contestant	Judge
1		03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: I - Round Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
2	Species: Lamb Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
3	Species: Pork Primal: C - Chuck Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
4	Species: Pork Primal: K - Side (Belly) Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
5	Species: Beef Primal: L - Spareribs Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
7	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
8	Species: Pork Primal: F - Loin Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: I - Round Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
9	Species: Pork Primal: K - Side (Belly) Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
10	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: J - Shoulder Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
12	Species: Lamb Primal: C - Chuck Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
13	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
14	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
15	Species: Beef Primal: B - Brisket Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs 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 16-20

Part	Contestant	Judge
16	Species: Lamb Primal: D - Flank Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
17	Species: Lamb Primal: I - Round Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
18	Species: Beef Primal: I - Round Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat
19	Species: Pork Primal: J - Shoulder Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
20	Species: Pork Primal: I - Round Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist 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 21-22

Part	Contestant	Judge
21	Species: Beef Primal: J - Shoulder Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
22	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 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

Written Exam #1-5

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

Written Exam - Points per Question

Written Exam #6-10

Part	Contestant	Judge
6	A	B
7	C	C
8	B	B
9	D	D
10	C	C

Written Exam - Points per Question

Written Exam #11-15

Part	Contestant	Judge
11	B	A
12	A	C
13	C	A
14	B	C
15	A	D

Written Exam - Points per Question

Written Exam #16-20

Part	Contestant	Judge
16	B	A
17	D	A
18	B	A
19	A	C
20	A	D

Written Exam - Points per Question

Written Exam Total

AWS100: Sunday, March 22, 2026