LANDON RHYNES - Arcadia Valley Career Technology Center - Meats - Union CDE/LDE MOASK

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Union CDE/LDE MOASK
Mar 13, 2026
Meats

Overall

ID:	287 - 99 -
Team Name:	Arcadia Valley Career Technology Center
Participant Name:	LANDON RHYNES
Individual Rank:	48
Individual Total Score:	264
Team Rank:	7
Team Total Score:	969
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2431	2341

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

Placing Class 2

Part	Contestant	Judge
2	3142	2341

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

Placing Class 3

Part	Contestant	Judge
3	2134	2413

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

Placing Class 4

Part	Contestant	Judge
4	1432	1432

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

Placing Class 5

Placing Class 6

Placing Sum

167

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: Average Choice
2	Quality: Average Choice	Quality: High Standard
3	Quality: Low Standard	Quality: High Select
4	Quality: Low Prime	Quality: Average Choice
5	Quality: Low Comm.	Quality: High Choice
6	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	2.2	3.2
2	3.5	4.4
3	4.7	3.3
4	1.3	2.5
5	2.1	2.9
6	5.9

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: L - Spareribs Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
2	Species: Pork Primal: J - Shoulder Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
3	Primal: L - Spareribs Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls)
4	Species: Beef Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
5	Species: Pork Primal: D - Flank Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston

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: E - Ham or Leg Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
7	Species: Beef Primal: F - Loin Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
8	Species: Lamb Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls)
9	Species: Pork Primal: D - Flank Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
10	Species: Pork Primal: M - Variety Meats Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank 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: Beef Primal: K - Side (Belly) Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
12	Species: Pork Primal: K - Side (Belly) Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
13	Species: Beef Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
14	Species: Beef Primal: J - Shoulder Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
15	Species: Beef Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: I - Round Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
17	Species: Lamb Primal: H - Rib or Rack Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
18	Species: Pork Primal: E - Ham or Leg Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
19	Species: Lamb Primal: M - Variety Meats Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
20	Species: Pork Primal: N - Various Meats Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: L - Spareribs Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
22	Species: Beef Primal: E - Ham or Leg Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
23	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
24	Species: Beef Primal: G - Plate Retail: 01 - Roasts - American Style Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver
25	Species: Lamb Primal: E - Ham or Leg Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: L - Spareribs Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop
27	Species: Pork Primal: F - Loin Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork
28	Species: Beef Primal: L - Spareribs Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
29	Species: Beef Primal: M - Variety Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart
30	Species: Lamb Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Beef Primal: N - Various 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 31-35

Part	Contestant	Judge
31	Species: Pork Primal: A - Breast Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
32	Species: Pork Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
33	Species: Pork Primal: D - Flank Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
34	Species: Beef Primal: E - Ham or Leg Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
35	Species: Beef Primal: K - Side (Belly) Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)

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: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs
37	Species: Lamb Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
38	Species: Lamb Primal: L - Spareribs Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
39	Species: Beef Primal: J - Shoulder Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
40	Species: Pork Primal: D - Flank Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed 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 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