HOPE BLAIR - FREDERICK - FFA - Midwest Invitational Meat Judging Contest

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Midwest Invitational Meat Judging Contest
Apr 18, 2026
FFA

Overall

ID:	9026 - -
Team Name:	FREDERICK
Participant Name:	HOPE BLAIR
Individual Rank:	76
Individual Total Score:	235
Team Rank:	19
Team Total Score:	1042
View e-Scansheet

Definition

Responses

Score

Pork Carcasses

Part	Contestant	Judge
1	1423	3142

Placing 1 - Cut A	4
Placing 1 - Cut B	2
Placing 1 - Cut C	5

Beef Loins

Part	Contestant	Judge
2	1324	1234

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

Pork Blade Chops

Part	Contestant	Judge
3	1342	4132

Placing 3 - Cut A	3
Placing 3 - Cut B	5
Placing 3 - Cut C	4

Pork Loins

Part	Contestant	Judge
4	2143	2134

Placing 4 - Cut A	2
Placing 4 - Cut B	3
Placing 4 - Cut C	7

Beef Ribs

Part	Contestant	Judge
5	1432	2134

Placing 5 - Cut A	2
Placing 5 - Cut B	4
Placing 5 - Cut C	5

Beef Rounds

Part	Contestant	Judge
7	1432	2314

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

Placing Sum

202

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

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

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		2.8
2		2.6
3		3.8
4		3.3
5		5.8
6		4.2

Carcass Grading Total

Written Exam

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

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: H - Rib or Rack Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
2	Species: Pork Primal: H - Rib or Rack Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat
3	Species: Pork Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
4	Species: Pork Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
5	Species: Beef Primal: D - Flank Retail: 76 - Variety - Heart 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: J - Shoulder Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat
7	Species: Beef Primal: K - Side (Belly) Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
8	Species: Pork Primal: G - Plate Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
9	Species: Beef Primal: C - Chuck Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
10	Species: Beef Primal: D - Flank Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: C - Chuck Retail: 65 - Chops - Arm Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
12	Species: Beef Primal: L - Spareribs Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
13	Species: Beef Primal: L - Spareribs Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
14	Species: Pork Primal: L - Spareribs Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
15	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: H - Rib or Rack Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
17	Species: Lamb Primal: M - Variety Meats Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
18	Species: Lamb Primal: K - Side (Belly) Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
19	Species: Beef Primal: J - Shoulder Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry Heat
20	Species: Pork Primal: D - Flank Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
22	Species: Lamb Primal: D - Flank Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
23	Species: Beef Primal: D - Flank Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
24	Species: Pork Primal: C - Chuck Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
25	Species: Beef Primal: L - Spareribs Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: J - Shoulder Retail: 46 - Steaks - Eye Round Steak Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
27	Species: Lamb Primal: I - Round Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat
28	Species: Lamb Primal: D - Flank Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
29	Species: Beef Primal: D - Flank Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
30	Species: Pork Primal: G - Plate Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls) 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	Species: Lamb Primal: J - Shoulder Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat
32	Species: Pork Primal: B - Brisket Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat
33	Species: Pork Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Moist Heat
34	Species: Beef Primal: C - Chuck Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat
35	Species: Beef Primal: L - Spareribs Retail: 32 - Roasts - Spareribs 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 36-40

Part	Contestant	Judge
36	Species: Lamb Primal: E - Ham or Leg Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Moist Heat
37	Species: Pork Primal: K - Side (Belly) Retail: 78 - Variety - Liver Cookery: Moist Heat
38	Species: Beef Primal: L - Spareribs Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry or Moist Heat
39	Species: Lamb Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat
40	Species: Pork Primal: M - Variety Meats Retail: 12 - Roasts - Center Rib 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

Part	Contestant	Judge
1	21

Reasons 2

Part	Contestant	Judge
2	24

Reasons 3

Part	Contestant	Judge
1	43

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