MATTHEW SPROTTE - COLBY - WI FFA State Meats Evaluation 2026 - Wisconsin FFA State CDEs - Day 2

JudgingCard.com Results Events Individual Scorecard

Wisconsin FFA State CDEs - Day 2
Apr 24, 2026
WI FFA State Meats Evaluation 2026

Overall

ID:	61 - -
Team Name:	COLBY
Participant Name:	MATTHEW SPROTTE
Individual Rank:	73
Individual Total Score:	331
Team Rank:	16
Team Total Score:	1531
View e-Scansheet

Definition

Responses

Score

Beef Carcasses

Part	Contestant	Judge
1	1342	1243

Placing 1 - Cut A	5
Placing 1 - Cut B	4
Placing 1 - Cut C	3

Pork Carcasses

Part	Contestant	Judge
2	2143	4321

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

Beef ribs

Part	Contestant	Judge
3	2143	3241

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

Hams

Part	Contestant	Judge
4	3214	3124

Placing 4 - Cut A	3
Placing 4 - Cut B	4
Placing 4 - Cut C	6

retail beef

Part	Contestant	Judge
5	2134	2134

Placing 5 - Cut A	3
Placing 5 - Cut B	5
Placing 5 - Cut C	4

retail pork

Part	Contestant	Judge
7	4312	2314

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

Placing Sum

199

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

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

Keep/Cull Point Values

1: 4
2: 3
3: 8
4: 17
5: 6
6: 10
7: 15
8: 7

Quality Grading

Part	Contestant	Judge
1	Quality: Average Comm.	Quality: Average Prime
2	Quality: Average Choice	Quality: Average Choice
3	Quality: Low Select	Quality: Average Choice
4	Quality: Average Prime	Quality: Low 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	4.4	3.7
2	2.2	2.9
3	3.6	5.8
4	1.7	3.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		07

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: I - Round Retail: 41 - Steaks - Arm Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
2	Species: Pork Primal: F - Loin Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
3	Species: Pork Primal: J - Shoulder Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
4	Species: Pork Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
5	Species: Lamb Primal: B - Brisket Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank 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: Pork Primal: C - Chuck Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
7	Species: Beef Primal: B - Brisket Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
8	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Moist Heat
9	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
10	Species: Beef Primal: N - Various Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: D - Flank Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
12	Species: Beef Primal: D - Flank Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
13	Species: Beef Primal: E - Ham or Leg Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
14	Species: Beef Primal: B - Brisket Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
15	Species: Beef Primal: D - Flank Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender 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: Pork Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
17	Species: Pork Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
18	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
19	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
20	Species: Beef Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Dry 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 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	1

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	1

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	1

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	1

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Lamb retail

Part	Contestant	Judge
1	4213	4132

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

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Tuesday, May 5, 2026