JACOB BORDNER - Pleasant Hill - Meats - Hollister Missouri FFA CDEs

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Hollister Missouri FFA CDEs
Mar 16, 2026
Meats

Overall

ID:	173 - 99 -
Team Name:	Pleasant Hill
Participant Name:	JACOB BORDNER
Individual Rank:	83
Individual Total Score:	281
Team Rank:	17
Team Total Score:	1026
View e-Scansheet

Definition

Responses

Score

Beef - Rib Steaks

Part	Contestant	Judge
1	3241	4321

Placing 1 - Cut A	5
Placing 1 - Cut B	3
Placing 1 - Cut C	4

Beef - Loin Steaks

Part	Contestant	Judge
2	4123	1342

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

Pork - Rib Chops

Part	Contestant	Judge
3	1423	2341

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

Pork - Loin Chops

Part	Contestant	Judge
4	1324	1423

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

Placing Class 5

Placing Class 6

Placing Sum

126

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6		Keep

Quality Grading

Part	Contestant	Judge
1	Quality: Low Standard	Quality: High Select
2	Quality: Low Standard	Quality: Low Select
3	Quality: Low Standard	Quality: Low Select
4	Quality: High Standard	Quality: Average Choice
5	Quality: High Standard	Quality: High Utility

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	3.4	2.5
2	3.5	2.9
3	5.2	2.3
4	3.8	2.7
5	3.5	3.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	01	03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: J - Shoulder Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
2	Species: Pork Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
3	Species: Beef Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
4	Species: Beef Primal: H - Rib or Rack Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
5	Species: Beef Primal: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap 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: Beef Primal: F - Loin Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)
7	Species: Beef Primal: I - Round Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
8	Species: Pork Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls)
9	Primal: J - Shoulder Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
10	Species: Beef Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) 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: J - Shoulder Retail: 71 - Chops - Rib Chop	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
12	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
13	Species: Pork Primal: H - Rib or Rack Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
14	Species: Beef Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
15	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On 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: Pork Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
17	Species: Beef Primal: J - Shoulder Retail: 40 - Roasts - Tri-Tip Roast	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
18	Species: Pork Primal: M - Variety Meats Retail: 81 - Variety - Tripe	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe
19	Species: Beef Primal: J - Shoulder Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
20	Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style)
22	Species: Beef Primal: I - Round Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
23	Species: Pork Primal: I - Round	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast
24	Species: Beef Primal: F - Loin Retail: 54 - Steaks - Skirt Steak (Bnls)	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
25	Species: Beef Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast

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: N - Various Meats Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
27	Species: Beef Primal: I - Round Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
28	Species: Pork Primal: J - Shoulder Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
29	Species: Beef Primal: J - Shoulder Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
30	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank

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: I - Round Retail: 37 - Roasts - Top Loin Roast (Bnls)	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast
32	Species: Pork	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
33	Species: Pork Primal: D - Flank Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
34	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
35	Species: Pork Primal: J - Shoulder Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice

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: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
37	Species: Pork Primal: G - Plate Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston
38	Species: Beef Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
39	Species: Pork Primal: I - Round Retail: 14 - Roasts - Eye Round Roast	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
40	Species: Beef Primal: I - Round Retail: 31 - Roasts - Sirloin Half 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 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