DEREK WHITAKER - Millard Eagle - Meat - Nebo Classic Invitational

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Nebo Classic Invitational
Apr 15, 2026
Meat

Overall

ID:	13.01 - 1 -
Team Name:	Millard Eagle
Participant Name:	DEREK WHITAKER
Individual Rank:	37
Individual Total Score:	255
Team Rank:	7
Team Total Score:	1137
View e-Scansheet

Definition

Responses

Score

Further Processed Product

Part	Contestant	Judge
1	1423	4123

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

Pork Belly

Part	Contestant	Judge
2	2143	1243

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

Pork Leg

Part	Contestant	Judge
3	2314	2413

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

Pork Carcass

Part	Contestant	Judge
4	4123	3421

Placing 4 - Cut A	2
Placing 4 - Cut B	3
Placing 4 - Cut C	6

Placing Class 5

Placing Class 6

Placing Sum

157

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Choice
2		Quality: Average Prime
3		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

Part	Contestant	Judge
1	2.1	2.2
2	5.4	3.8
3		2.1
4	3.4
5	2.7
6	4.2

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: I - Round Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat
2	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
3	Species: Beef Primal: F - Loin Retail: 83 - Various - Cubed Steak	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
4	Species: Lamb Primal: F - Loin Retail: 21 - Roasts - Petite Tender	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
5	Species: Beef Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style)	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: C - Chuck Retail: 66 - Chops - Blade Chop	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 02 - Roasts - Arm Picnic	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
8	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
9	Species: Beef Primal: I - Round Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
10	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) 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: F - Loin Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
12	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
13	Species: Lamb	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
14	Species: Pork Primal: D - Flank Retail: 87 - Various - Sausage Link/Pattie	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
15	Species: Beef Primal: B - Brisket Retail: 83 - Various - Cubed Steak	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak 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: N - Various Meats Retail: 82 - Various - Beef for Stew	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
17	Species: Beef Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
18	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
19	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
20	Species: Beef Primal: A - Breast Retail: 41 - Steaks - Arm Steak	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
22	Species: Beef Primal: C - Chuck Retail: 65 - Chops - Arm Chop	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
23	Species: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
24	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
25	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: F - Loin	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
27	Species: Beef Primal: I - Round Retail: 96 - Smoked/Cured - Rump Portion	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry Heat
28	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
29	Species: Pork Primal: I - Round Retail: 91 - Smoked/Cured - Ham (Bnls)	Species: Pork
30	Species: Pork Primal: I - Round Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry 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

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

AWS100: Tuesday, May 5, 2026