ANDREW POINDEXTER - Audrain Co. R-VI - Meats - Hollister Missouri FFA CDEs

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Hollister Missouri FFA CDEs
Mar 17, 2025
Meats

Overall

ID:	242 - 99 -
Team Name:	Audrain Co. R-VI
Participant Name:	ANDREW POINDEXTER
Individual Rank:	96
Individual Total Score:	318
Team Rank:	7
Team Total Score:	1531
View e-Scansheet

Definition

Responses

Score

Pork Loin Chops

Part	Contestant	Judge
1	1432	4132

Placing 1 - Cut A	5
Placing 1 - Cut B	4
Placing 1 - Cut C	2

Pork Rib Chops

Part	Contestant	Judge
2	2314	2314

Placing 2 - Cut A	5
Placing 2 - Cut B	4
Placing 2 - Cut C	3

Beef Rib Steaks

Part	Contestant	Judge
3	2341	3214

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

Beef Top Loin Steaks

Part	Contestant	Judge
4	3241	4213

Placing 4 - Cut A	6
Placing 4 - Cut B	4
Placing 4 - Cut C	5

Placing Class 5

Placing Class 6

Placing Sum

152

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: High Choice	Quality: Low Prime
2	Quality: Average Choice	Quality: High Choice
3	Quality: High Select	Quality: Average Comm.
4	Quality: Low Choice	Quality: High Choice
5	Quality: High Choice	Quality: Average Choice

Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	C
Quality Grading - Maturity	B
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	1.4	1.8
2	1.2	4.9
3	1.2	3.1
4	1.5	2.9
5	1.8	3.3

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	07	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Pork Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
2	Species: Pork Primal: G - Plate Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
3	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew
4	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Dry or Moist Heat	Species: Lamb Primal: F - Loin Retail: 19 - Roasts - Loin Roast
5	Species: Pork Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round 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: G - Plate Retail: 59 - Steaks - Top Loin Steak Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak
7	Species: Beef Primal: C - Chuck Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
8	Species: Pork Primal: D - Flank Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon
9	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
10	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry 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 11-15

Part	Contestant	Judge
11	Species: Beef Primal: C - Chuck Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
12	Species: Pork Primal: C - Chuck Retail: 66 - Chops - Blade Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 06 - Roasts - Blade Roast
13	Species: Pork Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
14	Species: Pork Primal: K - Side (Belly) Retail: 70 - Chops - Loin Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
15	Species: Pork Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice

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: D - Flank Retail: 21 - Roasts - Petite Tender Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
17	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
18	Species: Pork Primal: C - Chuck Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 35 - Roasts - Tip Roast (Bnls)
19	Species: Beef Primal: D - Flank Retail: 17 - Roasts - Fresh Side Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak
20	Species: Beef Primal: G - Plate Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse 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 21-25

Part	Contestant	Judge
21	Species: Pork Primal: G - Plate Retail: 20 - Roasts - Mock Tender Roast Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 86 - Various - Hocks
22	Species: Beef Primal: G - Plate Retail: 06 - Roasts - Blade Roast Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
23	Species: Pork Primal: G - Plate Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
24	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop
25	Species: Pork Primal: C - Chuck Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 02 - Roasts - Arm Picnic

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

Part	Contestant	Judge
26	Species: Beef Primal: F - Loin Retail: 19 - Roasts - Loin Roast Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
27	Species: Pork Primal: D - Flank Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
28	Species: Pork Primal: F - Loin Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
29	Species: Pork Primal: D - Flank Retail: 29 - Roasts - Shoulder Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
30	Species: Pork Primal: D - Flank Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side

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 31-35

Part	Contestant	Judge
31	Species: Beef Primal: C - Chuck Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak
32	Species: Beef Primal: C - Chuck Retail: 19 - Roasts - Loin Roast Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
33	Species: Pork Primal: H - Rib or Rack Retail: 16 - Roasts - Frenched Style Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
34	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
35	Species: Pork Primal: D - Flank Retail: 44 - Steaks - Center Slice Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 98 - Smoked/Cured - Slab Bacon

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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
37	Species: Beef Primal: G - Plate Retail: 20 - Roasts - Mock Tender Roast	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast
38	Species: Pork Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
39	Species: Lamb Primal: D - Flank Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe
40	Species: Pork Primal: D - Flank Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop

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 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: Thursday, April 3, 2025