BRYSON GERDES - West Plains - Meats - Hillcrest FFA Contest

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Hillcrest FFA Contest
Mar 14, 2026
Meats

Overall

ID:	233 - 99 -
Team Name:	West Plains
Participant Name:	BRYSON GERDES
Individual Rank:	76
Individual Total Score:	273
Team Rank:	19
Team Total Score:	854
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4321	2431

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

Placing Class 2

Part	Contestant	Judge
2	3124	1234

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

Placing Class 3

Part	Contestant	Judge
3	3214	4213

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

Placing Class 4

Part	Contestant	Judge
4	2341	1342

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

Placing Class 5

Placing Class 6

Placing Sum

118

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Select
2		Quality: Average Choice
3		Quality: Low Select
4		Quality: Low Comm.
5		Quality: Low Choice
6	Quality: Low Standard

Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	A
Quality Grading - Maturity	C
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	2.2	2.7
2	3.4	2.9
3	1.1	3.7
4	4.5	3.5
5	2.6	2.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	**	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1		Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
2		Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
3		Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
4		Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
5		Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (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 6-10

Part	Contestant	Judge
6		Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
7		Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
8	Species: Beef Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
9	Species: Pork Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
10	Species: Beef	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top 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: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
12		Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
13	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
14	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
15	Species: Pork Primal: F - Loin Retail: 19 - Roasts - Loin Roast	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)

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 Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
17		Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls)
18		Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
19	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
20	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off 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: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
22	Species: Beef Primal: K - Side (Belly) Retail: 42 - Steaks - Blade Steak	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
23	Species: Lamb Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
24	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
25	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: C - Chuck Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
27	Species: Pork Primal: C - Chuck Retail: 43 - Steaks - Bottom Round Steak	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
28	Species: Lamb Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
29	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
30	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney

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: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
32	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
33	Species: Pork Primal: C - Chuck Retail: 65 - Chops - Arm Chop	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
34	Species: Lamb Primal: H - Rib or Rack Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
35	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue

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: H - Rib or Rack Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
37	Species: Pork Primal: H - Rib or Rack Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
38	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
39	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon
40	Species: Pork Primal: E - Ham or Leg Retail: 51 - Steaks - Round Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm 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: Saturday, March 21, 2026