EDWARD PEACOCK - Belton-Honea Path - 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:	10 - -
Team Name:	Belton-Honea Path
Participant Name:	EDWARD PEACOCK
Individual Rank:	4
Individual Total Score:	372
Team Rank:	1
Team Total Score:	1229
View e-Scansheet

Definition

Responses

Score

Flat Iron Steaks

Part	Contestant	Judge
1	1324	1243

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

Lamb Chops

Part	Contestant	Judge
2	1342	1432

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

Pork Chops

Part	Contestant	Judge
3	3142	3421

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

Petite Sirloin

Part	Contestant	Judge
4	4132	1423

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

Placing Class 5

Placing Class 6

Placing Sum

181

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Prime	Quality: High Prime
2	Quality: High Standard	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	2.3	2.4
2	4.8	4.7

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	B	B
2	B	A
3	C	C
4	D	C
5	B	B
6	C	B
7	B	B
8	C	C
9	A	A
10	B	B
11	B	B
12	D	D
13	D	C
14	D	D
15	B	B
16	D	D
17	C	A
18	C	C
19	A	A
20	C	B
21	D	D
22	A	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	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
2	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
3	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
4	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak	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	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: 99 - Smoked/Cured - Sliced Bacon	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side
7	Species: Pork Primal: J - Shoulder Retail: 67 - Chops - Blade Chop (Bnls)	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
8	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
9	Species: Beef Primal: I - Round Retail: 54 - Steaks - Skirt Steak (Bnls)	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
10	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak	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: 90 - Smoked/Cured - Center Slice	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice
12	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef
13	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion
14	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
15	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork	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: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
17	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
18	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
19	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
20	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)	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