JULIE BONTRAGER - Holton - Northeast Meats B - Kansas Northeast District Meats

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Kansas Northeast District Meats
Feb 05, 2025
Northeast Meats B

Overall

ID:	77.03 - 3 -
Team Name:	Holton
Participant Name:	JULIE BONTRAGER
Individual Rank:	47
Individual Total Score:	356
Team Rank:	4
Team Total Score:	1280
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	3421	2134

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

Placing Class 2

Part	Contestant	Judge
2	1342	2413

Placing 2 - Cut A	2
Placing 2 - Cut B	6
Placing 2 - Cut C	3

Placing Class 3

Part	Contestant	Judge
3	2341	4231

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

Placing Class 4

Part	Contestant	Judge
4	1243	1234

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

Placing Class 5

Part	Contestant	Judge
5	2413	2314

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

Placing Class 6

Part	Contestant	Judge
7	1423	4123

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

Placing Sum

199

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Select	Quality: Average Choice
2	Quality: Low Standard	Quality: Average Choice
3	Quality: Low Standard	Quality: Low Choice
4	Quality: Low Select	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	2.5	2.5
2	2.8	3.4
3	3.3	2.9
4	2.5	2.6

Carcass Grading Total

Written Exam

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: Pork Primal: F - Loin Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
2	Species: Beef Primal: C - Chuck Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
3	Species: Beef Primal: I - Round Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
4	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
5	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Pork 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 6-10

Part	Contestant	Judge
6	Species: Beef Primal: C - Chuck Retail: 40 - Roasts - Tri-Tip Roast	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls)	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
8	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast	Cookery: Dry Heat
9	Species: Beef Primal: C - Chuck Retail: 07 - Roasts - Blade Boston Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
10	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
12	Species: Beef Primal: C - Chuck Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
13	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
14	Species: Pork Primal: L - Spareribs Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
15	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver 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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
17	Species: Beef 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
18	Species: Beef Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
19	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 95 - Smoked/Cured - Rib Chop Cookery: Dry Heat
20	Species: Beef Primal: F - Loin Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat	Species: Beef Primal: B - Brisket 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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: C - Chuck Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
22	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
23	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
24	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
25	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
27	Species: Pork Primal: L - Spareribs Retail: 05 - Roasts - Back Ribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat
28	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
29	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
30	Species: Pork Primal: C - Chuck Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (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 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

103

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