ISAAC PORTER - Lancaster - State Meats Evaluation CDE - South Carolina State FFA Poultry & Meats CDEs

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South Carolina State FFA Poultry & Meats CDEs
Apr 18, 2026
State Meats Evaluation CDE

Overall

ID:	307 - -
Team Name:	Lancaster
Participant Name:	ISAAC PORTER
Individual Rank:	10
Individual Total Score:	267
Team Rank:	3
Team Total Score:	885
View e-Scansheet

Definition

Responses

Score

Flat Iron Steaks

Part	Contestant	Judge
1	1432	1243

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

Lamb Chops

Part	Contestant	Judge
2	3412	1432

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

Pork Chops

Part	Contestant	Judge
3	4132	3421

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

Petite Sirloin

Part	Contestant	Judge
4	4321	1423

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

Placing Class 5

Placing Class 6

Placing Sum

149

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Choice	Quality: High Prime
2	Quality: Low Prime	Quality: High 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	3.1	2.4
2	2.6	4.7

Carcass Grading Total

Written Exam

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

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: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
2		Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
3		Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
4		Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5		Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 6-10

Part	Contestant	Judge
6		Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
7	Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
8	Species: Beef Primal: C - Chuck Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
9	Species: Beef Primal: C - Chuck Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
10	Species: Pork Primal: E - Ham or Leg Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: E - Ham or Leg Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
12	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
13	Species: Lamb Primal: J - Shoulder Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
14	Species: Beef Primal: N - Various Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
15	Species: Pork Primal: F - Loin Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
17	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
18		Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
19		Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
20		Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 21-25

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

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	0

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	0

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	0

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Team Activity: Meat Formulation

Part	Contestant	Judge
1		50

Practicum 2

Practicum 3

AWS100: Tuesday, May 5, 2026