The ScanMan
Missouri Area 14 CDEs
Mar 17, 2026
Meats
Overall

ID: 263 - 99 -
Team Name: Steelville
Participant Name:
KENDALL BRINKLEY
Individual Rank: 42
Individual Total Score: 259
Team Rank: 10
Team Total Score: 908
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
113423124
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C6
42
Placing Class 2
PartContestantJudge
231421243
Placing 2 - Cut A4
Placing 2 - Cut B6
Placing 2 - Cut C2
22
Placing Class 3
PartContestantJudge
314321432
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C2
50
Placing Class 4
PartContestantJudge
443124231
Placing 4 - Cut A2
Placing 4 - Cut B1
Placing 4 - Cut C3
45
Placing Class 5
PartContestantJudge
52413 
 
Placing Class 6
PartContestantJudge
73241 
 
Placing Sum
159
Questions on Placing Classes
PartContestantJudge
121
234
341
414
534
624
743
812
931
1023
Questions - Points per Question5
0
Keep/Cull
PartContestantJudge
6Keep 
7Keep 
8Cull 
9Cull 
10Cull 
11Keep 
12Cull 
13Keep 
0
Quality Grading
PartContestantJudge
1 Quality: Average Choice
2 Quality: Low Choice
3 Quality: Low Choice
4 Quality: High Standard
5 Quality: Low Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
12.13.6
24.43.1
33.73.3
41.21.2
55.51.5
62.9 
18
Carcass Grading Total
18
Written Exam
PartContestantJudge
1AD
2CC
3DD
4DC
5BA
6CA
7DB
8CB
9BD
10DD
11AD
12BB
13CA
14DA
15BB
16CC
17AB
18BD
19CC
20CA
21B 
22D 
23B 
24C 
25E 
26B 
27C 
28C 
30D 
Written Exam - Points per Question3
21
Formulation Solution
PartContestantJudge
1  02
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1BA
2CC
3DD
4EA
5BC
6AC
7DB
8CA
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: D - Flank
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
2Species: Beef
Primal: D - Flank
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
3Species: Beef
Primal: N - Various Meats
Retail: 76 - Variety - Heart		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
4Species: Beef
Primal: F - Loin
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5 Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
7Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
8Species: Lamb
Primal: N - Various Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
9Species: Pork
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
10Species: Beef
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
12Species: Beef
Primal: A - Breast
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
13Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
14Species: Pork
Primal: M - Variety Meats
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
15Species: Beef
Primal: K - Side (Belly)
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: I - Round
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
17Species: Pork
Primal: L - Spareribs
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
18Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
19Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
20Species: Lamb
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
22Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
23Species: Lamb
Primal: C - Chuck
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
24Species: Lamb
Primal: F - Loin
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
25Species: Pork
Primal: E - Ham or Leg
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: K - Side (Belly)
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
27Species: Lamb
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
28Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
29Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
30Species: Lamb
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: B - Brisket
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
32Species: Pork
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
33Species: Lamb
Primal: M - Variety Meats
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
34Species: Beef
Primal: C - Chuck
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
35Species: Pork
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: E - Ham or Leg
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
37Species: Beef
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
38Species: Pork
Primal: K - Side (Belly)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
39Species: Lamb
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
40Species: Beef
Primal: N - Various Meats
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID Sum
51
Reasons 1
PartContestantJudge
1 3 
0
Reasons 2
PartContestantJudge
2 4  
0
Reasons 3
PartContestantJudge
1 4 
0
Reasons Total
0
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Sunday, April 12, 2026