TJ KLINE - Hartville - Meats - Hillcrest FFA Contest

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Hillcrest FFA Contest
Mar 14, 2026
Meats

Overall

ID:	253 - 99 - 0
Team Name:	Hartville
Participant Name:	TJ KLINE
Individual Rank:	77
Individual Total Score:	270
Team Rank:	20
Team Total Score:	592
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4231	2431

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

Placing Class 2

Part	Contestant	Judge
2	2143	1234

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

Placing Class 3

Part	Contestant	Judge
3	3241	4213

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

Placing Class 4

Part	Contestant	Judge
4	1342	1342

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

Placing Class 5

Placing Class 6

Placing Sum

167

Questions on Placing Classes

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

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	4.2	2.9
3	3.6	3.7
4	1.4	3.5
5	2.5	2.6
6	5.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: E - Ham or Leg Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
2	Species: Pork Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
3	Species: Beef Primal: A - Breast Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
4	Species: Pork Primal: D - Flank Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
5	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat	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: Lamb Primal: D - Flank Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
7	Species: Beef Primal: C - Chuck Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
8	Species: Beef Primal: H - Rib or Rack Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
9	Species: Lamb Primal: H - Rib or Rack Retail: 25 - Roasts - Rump Portion Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
10	Species: Pork Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	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: Beef Primal: E - Ham or Leg Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
12	Species: Beef Primal: D - Flank Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
13	Species: Pork Primal: K - Side (Belly) Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
14	Species: Lamb Primal: E - Ham or Leg Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
15	Species: Pork Primal: E - Ham or Leg Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	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: Beef Primal: D - Flank Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
17	Species: Pork Primal: E - Ham or Leg Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls)
18	Species: Pork Primal: D - Flank Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
19	Species: Beef Primal: D - Flank Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
20	Species: Lamb Primal: D - Flank Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry 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: B - Brisket Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
22	Species: Pork Primal: F - Loin Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
23	Species: Beef Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
24	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
25	Species: Pork Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Moist 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: Beef Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
27	Species: Beef Primal: D - Flank Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
28	Species: Pork Primal: E - Ham or Leg Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
29	Species: Pork Primal: B - Brisket Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
30	Species: Beef Primal: N - Various Meats Retail: 81 - Variety - Tripe Cookery: Dry 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: Pork Primal: C - Chuck Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
32	Species: Lamb Primal: M - Variety Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
33	Species: Pork Primal: J - Shoulder Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
34	Species: Pork Primal: C - Chuck Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
35	Species: Beef Primal: N - Various Meats Retail: 80 - Variety - Tongue Cookery: Dry 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: L - Spareribs Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
37	Species: Pork Primal: D - Flank Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
38	Species: Pork Primal: K - Side (Belly) Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
39	Species: Pork Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon
40	Species: Beef Primal: J - Shoulder Retail: 21 - Roasts - Petite Tender Cookery: Dry 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