MILAS TURPIN - Holden - Meats - Odessa FFA's Bulldog Classic CDEs

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Odessa FFA's Bulldog Classic CDEs
Mar 17, 2026
Meats

Overall

ID:	98 - 99 -
Team Name:	Holden
Participant Name:	MILAS TURPIN
Individual Rank:	35
Individual Total Score:	251
Team Rank:	8
Team Total Score:	968
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4132	4321

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

Placing Class 2

Part	Contestant	Judge
2	4231	2341

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

Placing Class 3

Part	Contestant	Judge
3	1432	1423

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

Placing Class 4

Part	Contestant	Judge
4	2143	2134

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

Placing Class 5

Placing Class 6

Placing Sum

172

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Standard
2		Quality: High Select
3		Quality: High Standard
4		Quality: Average Choice
5		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		2.7
2		3.0
3	2.1	3.2
4	1.1	2.6
5	3.1	2.3
6	5.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: H - Rib or Rack Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
2	Species: Beef Primal: B - Brisket Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
3	Species: Beef Primal: I - Round Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
4	Species: Lamb Primal: B - Brisket Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver
5	Species: Pork Primal: D - Flank Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie

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: J - Shoulder Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (Bnls)
7	Species: Beef Primal: I - Round Retail: 16 - Roasts - Frenched Style	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
8	Species: Beef Primal: G - Plate Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
9	Species: Beef Primal: B - Brisket Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
10	Species: Lamb Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: K - Side (Belly) Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
12	Species: Beef Primal: D - Flank Retail: 89 - Smoked/Cured - Brisket, Corned	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
13	Species: Beef Primal: G - Plate Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
14	Species: Pork Primal: I - Round Retail: 91 - Smoked/Cured - Ham (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls)
15	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

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: B - Brisket Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
17	Species: Lamb Primal: M - Variety Meats Retail: 81 - Variety - Tripe	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
18	Species: Pork Primal: D - Flank Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
19	Species: Lamb Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
20	Species: Pork Primal: G - Plate Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin 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: I - Round Retail: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
22	Species: Beef Primal: I - Round Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)
23	Species: Pork Primal: I - Round Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
24	Species: Lamb	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
25	Species: Beef Primal: I - Round Retail: 60 - Steaks - Top Loin (Bnls) Steak	Species: Pork Primal: F - Loin Retail: 39 - Roasts - Top Round 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: Pork Primal: F - Loin Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
27	Species: Beef Primal: H - Rib or Rack Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
28	Species: Beef Primal: I - Round Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
29	Species: Pork Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 89 - Smoked/Cured - Brisket, Corned
30	Species: Beef Primal: I - Round Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs

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: D - Flank Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
32	Species: Lamb Primal: L - Spareribs Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
33	Species: Pork Primal: I - Round Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
34	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue
35	Species: Lamb Primal: A - Breast Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: G - Plate Retail: 33 - Roasts - Square Cut (Whole) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
37	Species: Beef Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
38	Species: Pork Primal: D - Flank Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork
39	Species: Lamb Primal: D - Flank	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
40	Species: Pork Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat	Species: Beef 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