BRYANT RAMSEY - Crossville - Meats Evaluation - Alabama North District Spring Contest

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Alabama North District Spring Contest
Apr 17, 2026
Meats Evaluation

Overall

ID:	68 - -
Team Name:	Crossville
Participant Name:	BRYANT RAMSEY
Individual Rank:	41
Individual Total Score:	67
Team Rank:	12
Team Total Score:	210
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Placing Class 2

Placing Class 3

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Retail Meat Cut ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
2	Species: Lamb Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
3	Species: Beef Primal: D - Flank Retail: 88 - Various - Shank Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
4	Species: Beef Primal: M - Variety Meats Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat
5	Species: Pork Primal: J - Shoulder Retail: 01 - Roasts - American Style	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic 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

Retail Meat Cut ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat
8		Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
9	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
10	Species: Beef Primal: N - Various Meats Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie 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

Retail Meat Cut ID 11-15

Part	Contestant	Judge
11	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
12	Species: Beef Primal: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
13	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
14	Species: Lamb Primal: F - Loin Retail: 90 - Smoked/Cured - Center Slice Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
15	Species: Lamb Primal: D - Flank Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Lamb 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

Retail Meat Cut ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
17	Species: Beef Primal: I - Round Retail: 55 - Steaks - T-Bone Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
18	Species: Beef Primal: N - Various Meats Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
19	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
20	Species: Lamb Primal: C - Chuck Retail: 40 - Roasts - Tri-Tip Roast	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

Retail Meat Cut ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: B - Brisket Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
22	Species: Beef Primal: A - Breast Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
23	Species: Beef Primal: D - Flank Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
24	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
25	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 73 - Chops - Sirloin 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 26-30

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: Wednesday, May 6, 2026