BLAINE BELL - Cuba - Meats - Missouri Area 14 CDEs

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Missouri Area 14 CDEs
Mar 18, 2025
Meats

Overall

ID:	329 - 99 -
Team Name:	Cuba
Participant Name:	BLAINE BELL
Individual Rank:	12
Individual Total Score:	285
Team Rank:	4
Team Total Score:	808
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1432	1342

Placing 1 - Cut A	2
Placing 1 - Cut B	5
Placing 1 - Cut C	3

Placing Class 2

Part	Contestant	Judge
2	3142	4321

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

Placing Class 3

Part	Contestant	Judge
3	3421	2314

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

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

114

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Choice	Quality: High Select
2		Quality: Low Choice
3	Quality: Average Comm.	Quality: Average Choice
4	Quality: High Comm.	Quality: Average Choice
5	Quality: Average Choice	Quality: High 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	4.6	2.1
2	2.2	2.3
3	5.7	5.2
4	1.5	3.5
5	3.3	3.8

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	04	06

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: C - Chuck Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
2	Species: Pork Primal: I - Round Retail: 44 - Steaks - Center Slice Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
3	Species: Beef Primal: C - Chuck Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast
4	Species: Beef Primal: I - Round Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast
5	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak

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: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
7	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
8	Species: Lamb Primal: I - Round Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
9	Species: Beef Primal: I - Round Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 88 - Various - Shank
10	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry or 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	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Beef Primal: C - Chuck Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak
12	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak
13	Species: Pork Primal: I - Round Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
14	Species: Lamb Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
15	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs

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: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney
17	Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
18	Species: Beef Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail
19	Species: Beef Primal: C - Chuck Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
20	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue

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: 48 - Steaks - Mock Tender Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
22	Species: Pork Primal: I - Round Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
23	Species: Beef Primal: A - Breast Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak
24	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
25	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round 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	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Lamb 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
27	Species: Lamb Primal: F - Loin Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
28	Species: Beef Primal: I - Round Retail: 03 - Roasts - Arm Roast Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)
29	Species: Beef Primal: I - Round Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast
30	Species: Beef Primal: L - Spareribs Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs

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

Part	Contestant	Judge
31	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
32	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
33	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 26 - Roasts - Seven (7) Bone Roast
34	Species: Pork Primal: I - Round Retail: 91 - Smoked/Cured - Ham (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston
35	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or 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	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Beef Primal: H - Rib or Rack Retail: 05 - Roasts - Back Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls)
37	Species: Lamb Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
38	Species: Beef Primal: I - Round Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls)
39	Species: Beef Primal: H - Rib or Rack Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 22 - Roasts - Rib Roast
40	Species: Pork Primal: I - Round Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie

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

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: Friday, April 4, 2025