KASHTON MEMMOTT - South Sevier - Meats Evaluation - Utah FFA State CDEs

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Utah FFA State CDEs
Apr 21, 2026
Meats Evaluation

Overall

ID:	24 - -
Team Name:	South Sevier
Participant Name:	KASHTON MEMMOTT
Individual Rank:	73
Individual Total Score:	318
Team Rank:	20
Team Total Score:	1307
View e-Scansheet

Definition

Responses

Score

Pig Carcasses

Part	Contestant	Judge
1	2314	3214

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

Beef Carcasses

Part	Contestant	Judge
2	4213	4213

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

Retail Cuts

Part	Contestant	Judge
3	1342	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

197

Questions on Placing Classes

Part	Contestant	Judge
1	1	4
2	3	3
3	4	4
4	4	1
5	2	2
6	3	3
7	2	3
8	4	2
9	3	1
10	1	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: 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	4.7	3.6
3	2.5	3.6
4	3.6	3.8
5	2.5	5.6
6	4.8	3.7

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	C	B
2	A	B
3	A	D
4	D	D
5	C	A
6	B	A
7	B	C
8	C	C
9	D	D
10	C	B
11	C	D
12	D	C
13	D	B
14	A	D
15	B	A
16	B	A
17	D	C
18	D	D
19	A	D
20	A	A
21	C	A
22	A	B
23	C	C
24	A	B
25	C	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 Primal: M - Variety Meats Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
2	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
3	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
4	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
5	Species: Beef Primal: J - Shoulder Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	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 Primal: K - Side (Belly) Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
7	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
8	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
9	Species: Lamb Primal: I - Round Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat
10	Species: Beef Primal: A - Breast Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	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: H - Rib or Rack Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat
12	Species: Pork Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
13	Species: Lamb Primal: I - Round Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
14	Species: Beef Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat
15	Species: Pork Primal: G - Plate Retail: 02 - Roasts - Arm Picnic Cookery: Dry Heat	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 Primal: J - Shoulder Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
17	Species: Lamb Primal: I - Round Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
18	Species: Beef Primal: L - Spareribs Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
19	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
20	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	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: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
22	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	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) Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
24	Species: Lamb Primal: D - Flank Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	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 Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
27	Species: Beef Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
28	Species: Beef Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
29	Species: Lamb Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
30	Species: Pork Primal: F - Loin	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: Beef Primal: H - Rib or Rack Retail: 06 - Roasts - Blade Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
32	Species: Beef Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
33	Species: Beef Primal: G - Plate Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
34	Species: Beef Primal: K - Side (Belly) Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
35	Species: Beef Primal: I - Round Retail: 84 - Various - Ground Beef Cookery: Dry Heat	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 Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
37	Species: Beef Primal: J - Shoulder Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
38	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
39	Species: Beef Primal: C - Chuck Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
40	Species: Pork Primal: A - Breast Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	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