TRAXTYN PICK - Ripon - Meats - Northeast Wisconsin Virtual CDE Invitational

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Northeast Wisconsin Virtual CDE Invitational
Jan 21, 2025
Meats

Overall

ID:	215 - 0 -
Team Name:	Ripon
Participant Name:	TRAXTYN PICK
Individual Rank:	92
Individual Total Score:	162
Team Rank:	19
Team Total Score:	571
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	2431	4213

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

Placing Class 2

Part	Contestant	Judge
2	1234	3214

Placing 2 - Cut A	5
Placing 2 - Cut B	4
Placing 2 - Cut C	3

Placing Class 3

Part	Contestant	Judge
3	4321	4312

Placing 3 - Cut A	5
Placing 3 - Cut B	4
Placing 3 - Cut C	2

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

124

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

Quality Grading

Part	Contestant	Judge
1	Quality: High Prime
2	Quality: High Choice
3	Quality: High Select
4	Quality: High Standard
5	Quality: High Comm.
6	Quality: High Utility

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	1.9
2	2.0
3	3.9
4	4.0
5	5.9
6	4.0

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	01

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
2	Species: Pork Primal: B - Brisket Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
3	Species: Lamb Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
4	Species: Pork Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
5	Species: Beef Primal: E - Ham or Leg Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: F - Loin Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
7	Species: Lamb Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
8	Species: Pork Primal: H - Rib or Rack Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
9	Species: Beef Primal: I - Round Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
10	Species: Pork Primal: J - Shoulder Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: K - Side (Belly) Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat
12	Species: Pork Primal: L - Spareribs Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat
13	Species: Beef Primal: M - Variety Meats Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
14	Species: Pork Primal: N - Various Meats Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
15	Species: Lamb Primal: A - Breast Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib 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: Pork Primal: B - Brisket Retail: 79 - Variety - Oxtail Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
17	Species: Beef Primal: C - Chuck Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic Cookery: Dry or Moist Heat
18	Species: Pork Primal: D - Flank Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
19	Species: Lamb Primal: E - Ham or Leg Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
20	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry or Moist Heat	Species: Lamb 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: G - Plate Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat
22	Species: Pork Primal: H - Rib or Rack Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
23	Species: Lamb Primal: I - Round Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
24	Species: Pork Primal: J - Shoulder Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak Cookery: Moist Heat
25	Species: Beef Primal: K - Side (Belly) Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 94 - Smoked/Cured - Picnic (Whole) 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

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

Part	Contestant	Judge
1	01

Reasons 2

Part	Contestant	Judge
2	34

Reasons 3

Part	Contestant	Judge
1	55

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