JACOB MARTIN - Dora - Meats - Missouri Area 13 CDEs

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Missouri Area 13 CDEs
Mar 18, 2026
Meats

Overall

ID:	252 - 99 -
Team Name:	Dora
Participant Name:	JACOB MARTIN
Individual Rank:	18
Individual Total Score:	56
Team Rank:	4
Team Total Score:	679
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		2143

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

Placing Class 2

Part	Contestant	Judge
2		1234

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

Placing Class 3

Part	Contestant	Judge
3		3124

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

Placing Class 4

Part	Contestant	Judge
4		2143

Placing 4 - Cut A	2
Placing 4 - Cut B	2
Placing 4 - Cut C	6

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2	Quality: High Utility	Quality: High Choice
3		Quality: High Choice
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		1.7
2		1.9
3		2.7
4		3.6
5		4.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
2	Species: Lamb Primal: B - Brisket Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
3	Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
4	Species: Beef Primal: L - Spareribs Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
5	Species: Pork Primal: A - Breast Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets

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: C - Chuck Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
7	Species: Lamb Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
8	Species: Lamb Primal: B - Brisket Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
9	Species: Pork Primal: A - Breast Retail: 07 - Roasts - Blade Boston	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
10	Species: Lamb Primal: E - Ham or Leg Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom 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: Lamb Primal: D - Flank Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop
12	Species: Beef Primal: G - Plate Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
13	Species: Beef Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
14	Species: Lamb Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
15	Species: Pork Primal: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or 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 16-20

Part	Contestant	Judge
16	Species: Pork Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
17	Species: Pork Primal: B - Brisket Retail: 46 - Steaks - Eye Round Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion
18	Species: Lamb Primal: F - Loin Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
19	Species: Pork Primal: J - Shoulder Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
20	Species: Pork Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) 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: Lamb Primal: I - Round Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
22	Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
23	Species: Lamb Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
24	Species: Pork Primal: C - Chuck Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
25	Species: Beef Primal: C - Chuck Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: F - Loin Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak
27	Species: Lamb Primal: K - Side (Belly) Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
28	Species: Lamb Primal: D - Flank Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
29	Species: Pork Primal: D - Flank Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
30	Species: Pork Primal: B - Brisket Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip 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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: A - Breast Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
32	Species: Pork Primal: H - Rib or Rack Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
33	Species: Lamb Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney
34	Species: Beef Primal: B - Brisket Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender
35	Species: Pork Primal: C - Chuck Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender 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 36-40

Part	Contestant	Judge
36	Species: Lamb Primal: I - Round Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
37	Species: Pork Primal: A - Breast Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
38	Species: Pork Primal: A - Breast Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
39	Species: Lamb Primal: D - Flank Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
40	Species: Lamb Primal: B - Brisket Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 76 - Variety - Heart

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