KIARA JOHNSTON - MUSKOGEE - LeFlore FFA Online Meats Judging - LeFlore FFA Online CDE Contest

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LeFlore FFA Online CDE Contest
Apr 06, 2026
LeFlore FFA Online Meats Judging

Overall

ID:	240 - 1 -
Team Name:	MUSKOGEE
Participant Name:	KIARA JOHNSTON
Individual Rank:	27
Individual Total Score:	54
Team Rank:	8
Team Total Score:	190
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1243	2341

Placing Class 2

Part	Contestant	Judge
2	3142	3142

Placing Class 3

Part	Contestant	Judge
3	2341	1342

Placing Class 4

Part	Contestant	Judge
4	2341	3241

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Select
2		Quality: Low Choice
3		Quality: High Choice
4		Quality: High Choice
5		Quality: High Select
6		Quality: High Select

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

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: I - Round Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
2	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
3	Species: Beef Primal: K - Side (Belly) Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
4	Primal: K - Side (Belly)	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
5	Species: Pork Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat

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: M - Variety Meats Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
8	Species: Lamb Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
9	Species: Pork Primal: M - Variety Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
10	Species: Pork Primal: N - Various Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat

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: K - Side (Belly) Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
12	Species: Lamb Primal: N - Various Meats Retail: 49 - Steaks - Porterhouse Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
13	Species: Pork Primal: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
14	Species: Pork Primal: L - Spareribs Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Beef Primal: N - Various Meats Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat

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: M - Variety Meats Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
17	Species: Pork Primal: K - Side (Belly) Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
18	Species: Lamb Primal: N - Various Meats Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
19	Species: Pork Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
20	Species: Lamb Primal: B - Brisket Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat

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: Beef Primal: E - Ham or Leg Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: L - Spareribs Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
23	Species: Lamb Primal: L - Spareribs Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
24	Species: Pork Primal: J - Shoulder Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
25	Species: Lamb Primal: I - Round Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat

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: E - Ham or Leg Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
27	Species: Pork Primal: L - Spareribs Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
28	Species: Pork Primal: I - Round Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
29	Species: Lamb Primal: L - Spareribs Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
30	Species: Pork Primal: C - Chuck Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat

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: Lamb Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat
32	Species: Beef Primal: M - Variety Meats Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
33	Species: Lamb Primal: M - Variety Meats Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat
34	Species: Pork Primal: F - Loin Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
35	Species: Pork Primal: F - Loin Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat

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: E - Ham or Leg Retail: 74 - Chops - Top Loin Chop Cookery: Moist Heat
37	Species: Lamb Primal: G - Plate Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat
38	Species: Pork Primal: M - Variety Meats Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
39	Species: Pork Primal: N - Various Meats Retail: 76 - Variety - Heart Cookery: Moist Heat
40	Species: Beef Primal: J - Shoulder Retail: 39 - Roasts - Top Round Roast Cookery: Moist Heat

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: Wednesday, May 6, 2026