KALE SACK - Ottawa - 2025 Section 7 Meat Eval CDE - HS Individuals - Illinois Section 7 Meat Evaluation CDE

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Illinois Section 7 Meat Evaluation CDE
Feb 26, 2025
2025 Section 7 Meat Eval CDE - HS Individuals

Overall

ID:	299 - 12 - 0
Team Name:	Ottawa
Participant Name:	KALE SACK
Individual Rank:	43
Individual Total Score:	94
Team Rank:	1
Team Total Score:	0
View e-Scansheet

Definition

Responses

Score

Beef T-Bone Steaks

Part	Contestant	Judge
1	1234	1243

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

Pork Loin Chops

Part	Contestant	Judge
2		2143

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

Lamb Loin Chops

Part	Contestant	Judge
3		3124

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Average Choice
2		Quality: High Choice
3		Quality: Low Choice
4		Quality: Average Choice
5		Quality: High Select
6		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	1.0	2.0
2	1.0	4.0
3	5.5	5.0
4	1.0	3.5
5	5.5	3.0
6	1.0	1.5

Carcass Grading Total

Formulation Solution

Formulation Questions

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: F - Loin Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
2	Species: Lamb Primal: D - Flank Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
3	Species: Beef Primal: D - Flank Retail: 81 - Variety - Tripe Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
4	Species: Beef Primal: B - Brisket Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
5	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
7	Species: Lamb Primal: A - Breast Retail: 80 - Variety - Tongue Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue
8	Species: Pork Primal: C - Chuck Cookery: Moist Heat	Species: Pork Primal: H - Rib or Rack Retail: 69 - Chops - Country Style Ribs
9	Species: Pork Primal: A - Breast Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
10	Species: Beef Primal: E - Ham or Leg Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls)

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: C - Chuck Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
12	Species: Pork Primal: B - Brisket Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
13	Species: Beef Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 84 - Various - Ground Beef
14	Species: Beef Primal: B - Brisket Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
15	Species: Beef Primal: L - Spareribs Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 16-20

Part	Contestant	Judge
16	Species: Beef Primal: G - Plate Retail: 96 - Smoked/Cured - Rump Portion Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 78 - Variety - Liver
17	Species: Pork Primal: L - Spareribs Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 28 - Roasts - Short Ribs
18	Species: Beef Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
19	Species: Beef Primal: G - Plate Retail: 30 - Roasts - Sirloin Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 83 - Various - Cubed Steak
20	Species: Beef Primal: J - Shoulder Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 21-25

Part	Contestant	Judge
21	Species: Pork Primal: B - Brisket Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
22	Species: Beef Primal: G - Plate Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
23	Species: Beef Primal: F - Loin Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks
24	Species: Pork Primal: H - Rib or Rack Retail: 03 - Roasts - Arm Roast Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 91 - Smoked/Cured - Ham (Bnls)
25	Species: Beef Primal: K - Side (Belly) Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	0

Meat ID 26-30

Meat ID 31-35

Meat ID 36-40

Meat ID Sum

Reasons 1

Reasons 2

Reasons 3

Reasons Total

Team Activity - Placing

Team Activity - Questions

Team Activity - Keep/Cull

Team Activity Total

Written Exam #1-5

Written Exam #6-10

Written Exam #11-15

Written Exam #16-20

Written Exam #21-25

Written Exam #26-30

Written Exam Total

AWS100: Friday, April 4, 2025