CARTER JENNINGS - Centre - Meats Evaluation - Alabama North District Spring Contest

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Alabama North District Spring Contest
Apr 17, 2026
Meats Evaluation

Overall

ID:	47 - -
Team Name:	Centre
Participant Name:	CARTER JENNINGS
Individual Rank:	55
Individual Total Score:	41
Team Rank:	15
Team Total Score:	155
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	E	A
3	C	B
4	A	A
5	D	C
6	B	B
7	C	B
8	A	B
9	E	B
10	A	D
11	D	B
12	E	A
13	A	C
14	D	D
15	E	B
16	A	A
17	B	A
18	B	D
19	B	C
20	D	B
21	A	B
22	D	B
23	A	C
24	E	B
25	B	D
26	D
29	E

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: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
2	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
3	Species: Beef Primal: L - Spareribs Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
4	Species: Lamb Primal: J - Shoulder Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry Heat
5	Species: Pork Primal: E - Ham or Leg Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	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: K - Side (Belly) Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
7	Species: Lamb Primal: H - Rib or Rack Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry or Moist Heat
8	Species: Pork Primal: I - Round Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
9	Species: Beef Primal: N - Various Meats Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
10	Species: Lamb Primal: N - Various Meats Retail: 55 - Steaks - T-Bone Steak 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: Lamb Primal: M - Variety Meats Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
12	Species: Beef Primal: J - Shoulder Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
13	Species: Beef Primal: A - Breast Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
14	Species: Pork Primal: E - Ham or Leg Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
15	Species: Lamb Primal: L - Spareribs Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or 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: Beef Primal: B - Brisket Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
17	Species: Beef Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
18	Species: Pork Primal: M - Variety Meats Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
19	Species: Lamb Primal: M - Variety Meats Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
20	Species: Beef Primal: K - Side (Belly) Retail: 01 - Roasts - American Style Cookery: Dry Heat	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: Lamb Primal: H - Rib or Rack Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
22	Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
23	Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
24	Primal: K - Side (Belly) Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
25	Primal: B - Brisket Retail: 05 - Roasts - Back Ribs 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

Part	Contestant	Judge
26	Primal: N - Various Meats Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
27	Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
28	Primal: C - Chuck Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
29	Primal: K - Side (Belly) Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
30	Primal: N - Various Meats Retail: 66 - Chops - Blade Chop 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 31-35

Part	Contestant	Judge
31	Primal: I - Round Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
32	Primal: N - Various Meats Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat
33	Primal: G - Plate Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat
34	Primal: D - Flank Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat
35	Primal: C - Chuck 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	Primal: F - Loin Retail: 92 - Smoked/Cured - Hocks Cookery: Dry or Moist Heat
37	Primal: H - Rib or Rack Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat
38	Primal: I - Round Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat
39	Primal: K - Side (Belly) Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat
40	Primal: F - Loin Retail: 76 - Variety - Heart 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 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