Virginia Meat Evaluation
Mar 01, 2025
Junior FFA
Judging and Questions Overall Quiz and ID

ID: 1066 - 2 -
Team Name: Wilson Memorial FFA
Participant Name:
ALEXIS DAVIS
Individual Rank: 1
Individual Total Score: 472
Team Rank: 12
Team Total Score: 859
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
112431243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
50
Beef Ribeye Steaks
PartContestantJudge
224312431
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
50
Lamb Loin Chops
PartContestantJudge
314231423
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
50
Pork Carcasses
PartContestantJudge
424132413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
50
Pork Whole Hams
PartContestantJudge
543124312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
50
Pork Whole Loins
PartContestantJudge
713241342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
46
Placing Sum
296
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
111
211
332
434
533
644
732
822
911
1033
Questions - Points per Question5
35
Junior Written Exam
PartContestantJudge
1AD
2DD
3CC
4AA
5AB
6AB
7BB
8BB
9DD
10AA
11AA
12AA
13BB
14DD
15DB
16CC
17AB
18DD
19DD
20CC
21AA
22BB
23AB
24BB
25AD
Written Exam - Points per Question3
54
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
2Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat
Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
4Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat
Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
29
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
27
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat
Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12Species: 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
13Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat
Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
31
Meat ID Sum
87


AWS100: Thursday, April 10, 2025