BETHANY JAMISON - Clay Center - Meat - FFA - Cloud County Community College Aggie Day

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Cloud County Community College Aggie Day
Mar 27, 2025
Meat - FFA

Overall

ID:	29 - 1 -
Team Name:	Clay Center
Participant Name:	BETHANY JAMISON
Individual Rank:	30
Individual Total Score:	79
Team Rank:	4
Team Total Score:	805
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1		2431

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

Placing Class 2

Part	Contestant	Judge
2		2413

Placing 2 - Cut A	3
Placing 2 - Cut B	6
Placing 2 - Cut C	3

Placing Class 3

Part	Contestant	Judge
3		3241

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

Placing Class 4

Part	Contestant	Judge
4	1234	4123

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

Placing Class 5

Placing Class 6

Placing Sum

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2		Quality: Low Choice
3		Quality: Low Choice
4		Quality: High Select

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		4.5
2		1.0
3		3.9
4		1.2

Carcass Grading Total

Written Exam

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: H - Rib or Rack Retail: 24 - Roasts - Ribs (Denver Style) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
2	Species: Beef Primal: F - Loin Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
3	Species: Lamb Primal: C - Chuck Retail: 81 - Variety - Tripe Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
4	Species: Lamb Primal: H - Rib or Rack Retail: 94 - Smoked/Cured - Picnic (Whole) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
5	Species: Pork Primal: E - Ham or Leg Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs 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 6-10

Part	Contestant	Judge
6	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
7	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
8	Species: Beef Primal: C - Chuck Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
9	Species: Beef Primal: I - Round Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry or Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry Heat
10	Species: Pork Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (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 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: E - Ham or Leg Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat
12	Species: Beef Primal: B - Brisket Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat
13	Species: Pork Primal: N - Various Meats Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Dry Heat
14	Species: Beef Primal: D - Flank Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry Heat
15	Species: Beef Primal: J - Shoulder Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast 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 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
17	Species: Lamb Primal: I - Round Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice Cookery: Dry Heat
18	Species: Pork Primal: K - Side (Belly) Retail: 16 - Roasts - Frenched Style Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
19	Species: Beef Primal: M - Variety Meats Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
20	Species: Beef Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 63 - Steaks - Top Sirloin Cap Off Steak (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 21-25

Part	Contestant	Judge
21	Species: Beef Primal: G - Plate Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat
22	Species: Lamb Primal: L - Spareribs Retail: 73 - Chops - Sirloin Chop Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
23	Species: Pork Primal: E - Ham or Leg Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
24	Species: Pork Primal: I - Round Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
25	Species: Lamb Primal: A - Breast Retail: 61 - Steaks - Top Round Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: A - Breast Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat
27	Species: Pork Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
28	Species: Pork Primal: K - Side (Belly) Retail: 81 - Variety - Tripe Cookery: Dry or Moist Heat
29	Species: Pork Primal: K - Side (Belly) Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
30	Species: Lamb Primal: L - Spareribs Retail: 73 - Chops - Sirloin 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 31-35

Part	Contestant	Judge
31	Species: Lamb Primal: I - Round Retail: 12 - Roasts - Center Rib Roast Cookery: Dry or Moist Heat
32	Species: Lamb Primal: K - Side (Belly) Cookery: Dry or Moist Heat
33	Species: Lamb Primal: G - Plate Retail: 71 - Chops - Rib Chop Cookery: Moist Heat
34	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
35	Species: Lamb Primal: L - Spareribs Retail: 72 - Chops - Rib Chop (Frenched) Cookery: 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 36-40

Part	Contestant	Judge
36	Species: Pork Primal: A - Breast Retail: 74 - Chops - Top Loin Chop Cookery: Dry or Moist Heat
37	Species: Lamb Primal: D - Flank Retail: 14 - Roasts - Eye Round Roast Cookery: Moist Heat
38	Species: Pork Primal: J - Shoulder Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat
39	Species: Beef Primal: N - Various Meats Retail: 19 - Roasts - Loin Roast Cookery: Dry or Moist Heat
40	Species: Beef Primal: M - Variety Meats Cookery: 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 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