JENNARAE PROPER - Monahans - Meats ~ Area 2 - Texas Tech Area CDEs

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Texas Tech Area CDEs
Apr 18, 2026
Meats ~ Area 2

Exam

Grading

Overall

Placing

Retail ID

ID:	1266 - -
Team Name:	Monahans
Participant Name:	JENNARAE PROPER
Individual Rank:	64
Individual Total Score:	277
Team Rank:	17
Team Total Score:	925
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3214	2431

Placing 1 - Cut A	2
Placing 1 - Cut B	6
Placing 1 - Cut C	2

Placing Class 2

Part	Contestant	Judge
2	4312	3124

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

Placing Class 3

Part	Contestant	Judge
3	3124	3421

Placing 3 - Cut A	2
Placing 3 - Cut B	5
Placing 3 - Cut C	2

Placing Class 4

Part	Contestant	Judge
4	3241	2341

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

Placing Class 5

Part	Contestant	Judge
5	4132	2143

Placing 5 - Cut A	3
Placing 5 - Cut B	6
Placing 5 - Cut C	3

Placing Class 6

Part	Contestant	Judge
7	3421	3142

Placing 6 - Cut A	2
Placing 6 - Cut B	5
Placing 6 - Cut C	6

Placing Sum

198

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Cull
7	Keep
8	Keep
9	Cull
10	Cull
11	Cull
12	Keep
13	Keep

Quality Grading

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

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	1.5	5.4
2	5.3	1.2
3	1.7	2.2
4	3.5	3.0
5	4.3	5.6
6	3.4	5.4

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	B
2	C
3	D
4	B
5	E
6	C
7	A
8	D

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: M - Variety Meats Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
2	Species: Pork Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
3	Species: Lamb Primal: B - Brisket Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat
4	Species: Pork Primal: E - Ham or Leg Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
5	Species: Lamb Primal: L - Spareribs Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew 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 6-10

Part	Contestant	Judge
6	Species: Lamb Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
7	Primal: J - Shoulder Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
8	Primal: B - Brisket Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
9	Species: Pork Primal: B - Brisket Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
10	Species: Pork Primal: I - Round Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron 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: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
12	Species: Beef Primal: N - Various Meats Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat
13	Species: Lamb Primal: J - Shoulder Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
14	Species: Pork Primal: E - Ham or Leg Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
15	Species: Lamb Primal: M - Variety Meats Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: N - Various Meats Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat
17	Species: Lamb Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
18	Species: Pork Primal: B - Brisket Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
19	Species: Beef Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
20	Species: Beef Primal: B - Brisket Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice 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: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
22	Species: Beef Primal: F - Loin Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
23	Species: Pork Primal: L - Spareribs Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
24	Species: Lamb Primal: J - Shoulder Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
25	Species: Pork Primal: B - Brisket Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
27	Species: Beef Primal: F - Loin Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
28	Species: Beef Primal: G - Plate Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
29	Species: Lamb Primal: E - Ham or Leg Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
30	Species: Lamb Primal: C - Chuck Retail: 76 - Variety - Heart 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 31-35

Part	Contestant	Judge
31	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat
32	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
33	Species: Lamb Primal: M - Variety Meats Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
34	Species: Lamb Primal: K - Side (Belly) Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
35	Species: Beef Primal: B - Brisket Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 29 - Roasts - Shoulder Roast (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 36-40

Part	Contestant	Judge
36	Species: Beef Primal: B - Brisket Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
37	Species: Beef Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat
38	Species: Beef Primal: B - Brisket Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
39	Species: Beef Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
40	Species: Pork Primal: C - Chuck Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (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 Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

AWS100: Tuesday, May 5, 2026