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

ID: 263 - 99 -
Team Name: Steelville
Participant Name:
KYLEE LIVESAY
Individual Rank: 43
Individual Total Score: 257
Team Rank: 10
Team Total Score: 908
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
142313124
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C6
16
Placing Class 2
PartContestantJudge
214321243
Placing 2 - Cut A4
Placing 2 - Cut B6
Placing 2 - Cut C2
36
Placing Class 3
PartContestantJudge
334211432
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C2
33
Placing Class 4
PartContestantJudge
442134231
Placing 4 - Cut A2
Placing 4 - Cut B1
Placing 4 - Cut C3
47
Placing Class 5
 
Placing Class 6
 
Placing Sum
132
Questions on Placing Classes
PartContestantJudge
121
244
321
434
514
634
723
812
941
1013
Questions - Points per Question5
5
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High PrimeQuality: Average Choice
2Quality: Average PrimeQuality: Low Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: Low SelectQuality: High Standard
5Quality: Low StandardQuality: Low Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
21
Yield Grading
PartContestantJudge
13.53.6
22.63.1
33.83.3
44.91.2
5 1.5
26
Carcass Grading Total
47
Written Exam
PartContestantJudge
1BD
2DC
3DD
4BC
5AA
6DA
7CB
8CB
9DD
10CD
11CD
12CB
13AA
14AA
15BB
16DC
17AB
18BD
19BC
20DA
Written Exam - Points per Question3
18
Formulation Solution
PartContestantJudge
1  02
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1CA
2BC
3DD
4DA
5DC
6CC
7BB
8AA
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
2Species: Beef
Primal: I - Round
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
3Species: Beef
Primal: C - Chuck
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
4Species: Pork
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5Species: Pork
Primal: D - Flank
Retail: 13 - Roasts - Eye Roast (Bnls)		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
5
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: I - Round
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
7Species: Pork
Primal: M - Variety Meats
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
8Species: Beef
Primal: M - Variety Meats
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
9Cookery: Dry HeatSpecies: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
10Species: Lamb
Primal: G - Plate
Retail: 55 - Steaks - T-Bone Steak
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
5
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
12Species: Pork
Primal: D - Flank
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
13Species: Pork
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
14Species: Lamb
Primal: I - Round
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
15Species: Beef
Primal: K - Side (Belly)
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: 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
2
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: K - Side (Belly)
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
17Species: Pork
Primal: I - Round
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
18Species: Beef
Primal: N - Various Meats
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
19Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
20Species: Beef
Primal: C - Chuck
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or 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
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
22Species: Beef
Primal: M - Variety Meats
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
23Species: Beef
Primal: G - Plate
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
24Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
25Species: Beef
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
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
11
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: B - Brisket
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
27Species: Beef
Primal: C - Chuck
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
28Species: Pork
Primal: I - Round
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
29Species: Pork
Primal: D - Flank
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
30Species: Beef
Primal: I - Round
Cookery: Dry 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
3
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: D - Flank
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
32Species: Lamb
Primal: I - Round
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
33Species: Pork
Primal: C - Chuck
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
34Species: PorkSpecies: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
35Species: Beef
Primal: H - Rib or Rack
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
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
3
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
37Species: Pork
Primal: H - Rib or Rack
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
38Species: Beef
Primal: D - Flank
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
39Species: Lamb
Primal: C - Chuck
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
40Species: Beef
Primal: E - Ham or Leg
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry 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
2
Meat ID Sum
35
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: Monday, April 13, 2026