CAHILL CLARK - HUNTLEY PROJECT - Meats Evaluation - Montana Southeast District Contest

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Montana Southeast District Contest
Jan 10, 2025
Meats Evaluation

Overall

ID:	58 - 0 - 0
Team Name:	HUNTLEY PROJECT
Participant Name:	CAHILL CLARK
Individual Rank:	22
Individual Total Score:	78
Team Rank:	4
Team Total Score:	413
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2134

Placing Class 2

Part	Contestant	Judge
2	2314

Placing Class 3

Part	Contestant	Judge
3	1324

Placing Class 4

Part	Contestant	Judge
4	1423

Placing Class 5

Part	Contestant	Judge
5	1342

Placing Class 6

Part	Contestant	Judge
7	2314

Placing Sum

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Prime	Quality: Low Prime
2	Quality: High Select	Quality: High Standard
3	Quality: Average Choice	Quality: Low Comm.
4	Quality: Low Prime	Quality: Average Prime
5	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	5.1	3.0
2	2.5	3.4
3	4.4	2.0
4	1.7	3.8
5	3.3	2.7

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	09	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: E - Ham or Leg Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry or Moist Heat
2	Species: Beef Primal: M - Variety Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat
3	Species: Beef Primal: K - Side (Belly) Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
4	Species: Beef Primal: M - Variety Meats Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
5	Species: Beef Primal: L - Spareribs Retail: 83 - Various - Cubed Steak 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: Pork Primal: H - Rib or Rack Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
7	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
8	Species: Lamb Primal: K - Side (Belly) Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat
9	Species: Lamb Primal: I - Round Retail: 88 - Various - Shank Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or Moist Heat
10	Species: Beef Primal: J - Shoulder Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On 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: Lamb Primal: E - Ham or Leg Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
12	Species: Pork Primal: E - Ham or Leg Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 27 - Roasts - Shank Portion Cookery: Moist Heat
13	Species: Beef Primal: B - Brisket	Species: Pork Primal: J - Shoulder Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Dry or Moist Heat
14	Species: Beef Primal: I - Round	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
15	Primal: D - Flank Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: L - Spareribs Retail: 84 - Various - Ground Beef Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
17	Species: Beef Primal: J - Shoulder Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
18	Species: Beef Primal: N - Various Meats Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
19	Species: Beef Primal: H - Rib or Rack Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
20	Species: Pork Primal: I - Round Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice 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 21-25

Part	Contestant	Judge
21	Species: Lamb Primal: K - Side (Belly) Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat
22	Species: Beef Primal: J - Shoulder Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat
23	Species: Lamb Primal: H - Rib or Rack Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry or Moist Heat
24	Species: Pork Primal: J - Shoulder Retail: 86 - Various - Hocks Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
25	Species: Beef Primal: E - Ham or Leg Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Beef 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: D - Flank Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat
27	Species: Pork Primal: I - Round Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
28	Species: Beef Primal: H - Rib or Rack Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
29	Species: Lamb Primal: E - Ham or Leg Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
30	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - 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 31-35

Part	Contestant	Judge
31	Species: Pork Primal: K - Side (Belly) Retail: 61 - Steaks - Top Round Steak	Species: Pork Primal: J - Shoulder Retail: 91 - Smoked/Cured - Ham (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 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

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Practicum 1

Practicum 2

Practicum 3

AWS100: Thursday, April 3, 2025