EASTIN OTTO - Hitchcock Tulare - Meat Eval - South Dakota Groton CDE

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South Dakota Groton CDE
Mar 13, 2026
Meat Eval

Overall

ID:	62 - 6 -
Team Name:	Hitchcock Tulare
Participant Name:	EASTIN OTTO
Individual Rank:	10
Individual Total Score:	251
Team Rank:	1
Team Total Score:	1191
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2143	2143

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

Placing Class 2

Part	Contestant	Judge
2	4231	3421

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

Placing Class 3

Part	Contestant	Judge
3	4321	4231

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

137

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Prime	Quality: Average Prime
2	Quality: Average Prime	Quality: High 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	3.2	5.0
2	2.3	4.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: M - Variety Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
2	Species: Pork Primal: E - Ham or Leg 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
3	Species: Beef Primal: K - Side (Belly) Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
4	Species: Beef Primal: K - Side (Belly) Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
5	Species: Beef Primal: D - Flank Retail: 51 - Steaks - Round Steak Cookery: 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: A - Breast Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
7	Species: Pork Primal: M - Variety Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
8	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
9	Species: Pork Primal: E - Ham or Leg Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
10	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: L - Spareribs Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
12	Species: Lamb Primal: C - Chuck Retail: 16 - Roasts - Frenched Style	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
13	Species: Pork Primal: D - Flank Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
14	Species: Pork Primal: E - Ham or Leg Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
15	Species: Beef Primal: A - Breast Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
17	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
18	Species: Lamb Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
19	Species: Beef Primal: I - Round Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: K - Side (Belly) Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: G - Plate Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
22	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
23	Species: Pork Primal: A - Breast Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
24	Species: Beef Primal: B - Brisket Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
25	Species: Beef Primal: J - Shoulder Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: L - Spareribs Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
27	Species: Beef Primal: F - Loin Retail: 39 - Roasts - Top Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
28	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
29	Species: Pork Primal: C - Chuck Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
30	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	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 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