JAX MEN**L - Lake Preston - Meats Evaluation - South Dakota Howard CDE

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South Dakota Howard CDE
Mar 10, 2025
Meats Evaluation

Overall

ID:	35 - 3 -
Team Name:	Lake Preston
Participant Name:	JAX MEN**L
Individual Rank:	55
Individual Total Score:	204
Team Rank:	11
Team Total Score:	646
View e-Scansheet

Definition

Responses

Score

Pork Chops

Part	Contestant	Judge
1	2134	2314

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

Beef Strip Steaks

Part	Contestant	Judge
2	4132	1432

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

Blade Steaks

Part	Contestant	Judge
3	3412	4213

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

Beef Ribeye Steaks

Part	Contestant	Judge
4	4213	3421

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

Placing Sum

152

Questions Class- Ribeye Steaks

Part	Contestant	Judge
1	4	4
2	3	2
3	1	3
4	2	3
5	3	4

Questions - Points per Question

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		03

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: C - Chuck Retail: 22 - Roasts - Rib Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast Cookery: Moist Heat
2	Species: Lamb Primal: A - Breast Retail: 47 - Steaks - Flank Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
3	Species: Lamb Primal: A - Breast Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
4	Species: Beef Primal: B - Brisket Retail: 28 - Roasts - Short Ribs Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat
5	Species: Pork Primal: D - Flank Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry 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: Lamb Primal: C - Chuck Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
7	Species: Beef Primal: F - Loin Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
8	Species: Lamb Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
9	Species: Beef Primal: N - Various Meats Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 92 - Smoked/Cured - Hocks Cookery: Moist Heat
10	Species: Pork Primal: J - Shoulder Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder 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 11-15

Part	Contestant	Judge
11	Species: Pork Primal: I - Round Retail: 83 - Various - Cubed Steak Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
12	Species: Beef Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat
13	Species: Pork Primal: B - Brisket Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat
14	Species: Lamb Primal: H - Rib or Rack Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 45 - Steaks - Eye Steak (Bnls) Cookery: Dry or Moist Heat
15	Species: Pork Primal: C - Chuck Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 37 - Roasts - Top Loin Roast (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 16-20

Part	Contestant	Judge
16	Species: Beef Primal: A - Breast Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
17	Species: Beef Primal: C - Chuck Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Moist Heat
18	Species: Lamb Primal: K - Side (Belly) Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
19	Species: Pork Primal: B - Brisket Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
20	Species: Lamb Primal: I - Round Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast 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: Pork Primal: F - Loin Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
22	Species: Lamb Primal: A - Breast Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
23	Species: Pork Primal: G - Plate Retail: 49 - Steaks - Porterhouse Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat
24	Species: Lamb Primal: A - Breast Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
25	Species: Beef Primal: C - Chuck Retail: 44 - Steaks - Center Slice Cookery: Dry or 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 26-30

Part	Contestant	Judge
26	Species: Pork Primal: F - Loin Retail: 25 - Roasts - Rump Portion Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
27	Species: Lamb Primal: B - Brisket Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
28	Species: Beef Primal: B - Brisket Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style Cookery: Dry Heat
29	Species: Pork Primal: B - Brisket Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
30	Species: Lamb Primal: H - Rib or Rack Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - 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 Sum

AWS100: Thursday, April 3, 2025