KAYSON CHRISTOFFER* - Wasatch - Meats Evaluation - Utah FFA State CDEs

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Utah FFA State CDEs
Apr 21, 2026
Meats Evaluation

Overall

ID:	17 - 1 -
Team Name:	Wasatch
Participant Name:	KAYSON CHRISTOFFER*
Individual Rank:	93
Individual Total Score:	251
Team Rank:	11
Team Total Score:	1436
View e-Scansheet

Definition

Responses

Score

Pig Carcasses

Part	Contestant	Judge
1		3214

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

Beef Carcasses

Part	Contestant	Judge
2	1423	4213

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

Retail Cuts

Part	Contestant	Judge
3	3412	1432

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

Wholesale Cuts (Short Loins)

Part	Contestant	Judge
4	3124	3124

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

Placing Sum

137

Questions on Placing Classes

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

Questions - Points per Question

Quality Grading

Part	Contestant	Judge
1		Quality: High Prime
2		Quality: High Choice
3		Quality: Average Choice
4		Quality: Average Choice
5	Quality: Low Utility	Quality: Average Choice
6		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	3.6	3.5
2	3.2	3.6
3	4.2	3.6
4	3.9	3.8
5	1.2	5.6
6	4.6	3.7

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
2	Species: Lamb Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
3		Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
4		Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
5		Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) 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: Lamb	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
7	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
8	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
9	Species: Pork Primal: F - Loin Retail: 14 - Roasts - Eye Round Roast	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat
10		Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: C - Chuck	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
12	Species: Beef Retail: 15 - Roasts - Flat Half (Bnls)	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
13	Species: Pork Primal: A - Breast	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
14	Species: Beef	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
15	Species: Beef	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin 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 16-20

Part	Contestant	Judge
16	Species: Lamb Retail: 86 - Various - Hocks	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
17	Species: Pork	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
18	Species: Beef Retail: 42 - Steaks - Blade Steak	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
19		Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
20	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver 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: G - Plate Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
22	Species: Beef	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat
23	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
24	Species: Lamb	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
25	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed 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 26-30

Part	Contestant	Judge
26	Species: Lamb Retail: 86 - Various - Hocks	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
27	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls)	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
28	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
29	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
30	Species: Pork Primal: H - Rib or Rack Retail: 69 - Chops - Country Style Ribs	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs 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: H - Rib or Rack	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
32	Species: Beef	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
33	Species: Beef	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
34	Species: Beef	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
35	Species: Beef Primal: N - Various Meats Retail: 85 - Various - Ground Pork	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed 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 36-40

Part	Contestant	Judge
36	Species: Lamb	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
37	Species: Beef	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
38	Species: Beef	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
39	Species: Beef	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
40	Species: Pork	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin 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 Sum

AWS100: Tuesday, May 5, 2026