CHRISTIA MUNOZ - - 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:	1566 - -
Team Name:
Participant Name:	CHRISTIA MUNOZ
Individual Rank:	28
Individual Total Score:	48
Team Rank:	9
Team Total Score:	142
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		2341

Placing Class 2

Part	Contestant	Judge
2		3142

Placing Class 3

Part	Contestant	Judge
3		1342

Placing Class 4

Part	Contestant	Judge
4		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	A	B
10	C	C
11	D	D
12	C	C
13	D	D
14	D	D
15	D	D
16	B	B
17	C	C
18	A	A
19	B	A
20	A	B
21	A	C
22	C	C
23	B	B
24	D	D
25	B	C
26	B	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: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry or Moist Heat
2		Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
3		Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
4		Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
5		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: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
7		Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
8		Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
9		Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
10		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: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
12		Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
13		Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
14		Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15		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: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
17		Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
18		Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
19		Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
20		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: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
22		Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
23		Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
24		Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
25		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: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
27		Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
28		Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
29		Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
30		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

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

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

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