MAGGIE WILLIAMSON - Florence - Senior Meats - Montana Western District CDEs

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Montana Western District CDEs
Jan 30, 2025
Senior Meats

Overall

ID:	141 - 99 -
Team Name:	Florence
Participant Name:	MAGGIE WILLIAMSON
Individual Rank:	39
Individual Total Score:	231
Team Rank:	8
Team Total Score:	551
View e-Scansheet

Definition

Responses

Score

Lamb Blade Chop

Part	Contestant	Judge
1	3421	4321

Placing 1 - Cut A	2
Placing 1 - Cut B	5
Placing 1 - Cut C	1

Pork Blade Chop

Part	Contestant	Judge
2	1324	1342

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

Short Loin Beef Steak

Part	Contestant	Judge
3	3124	2143

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

Smoked German Sausage

Part	Contestant	Judge
4	1324	3124

Placing 4 - Cut A	2
Placing 4 - Cut B	4
Placing 4 - Cut C	7

Placing Class 5

Placing Class 6

Placing Sum

171

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: High Select
2		Quality: Low Prime
3		Quality: High Utility
4		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	3.2	2.7
2	1.4	3.5
3	3.7	2.8
4	3.6	4.1

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: G - Plate Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat
2	Species: Beef Primal: B - Brisket Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
3	Species: Beef Primal: L - Spareribs Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat
4	Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat
5	Species: Pork Primal: C - Chuck Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie 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: Beef Primal: N - Various Meats Cookery: Dry or Moist Heat
7	Species: Pork Primal: B - Brisket	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat
8	Species: Beef Primal: B - Brisket	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
9	Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
10	Species: Lamb Primal: M - Variety Meats Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs 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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: N - Various Meats Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
12	Species: Beef Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
13	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls)	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
14	Species: Beef Primal: N - Various Meats Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
15	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half 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: N - Various Meats Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
17	Species: Lamb Primal: H - Rib or Rack Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Lamb Primal: B - Brisket Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat
18	Species: Beef Primal: C - Chuck Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat
19	Species: Beef Primal: B - Brisket Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
20	Species: Pork Primal: F - Loin Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade 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

Part	Contestant	Judge
21	Species: Beef Primal: N - Various Meats Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
22	Species: Beef Primal: N - Various Meats Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
23	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat
24	Species: Pork Primal: N - Various Meats Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
25	Retail: 25 - Roasts - Rump Portion	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank 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: Pork Retail: 26 - Roasts - Seven (7) Bone Roast	Species: Pork Primal: E - Ham or Leg Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
27	Species: Beef Primal: D - Flank Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat
28	Species: Lamb Primal: K - Side (Belly) Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
29	Species: Beef Primal: N - Various Meats Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
30	Species: Lamb Primal: M - Variety Meats Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 80 - Variety - Tongue 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

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: Saturday, April 5, 2025