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

ID: 250 - 99 -
Team Name: St Clair
Participant Name:
DUSTIN BANDERMAN
Individual Rank: 18
Individual Total Score: 398
Team Rank: 5
Team Total Score: 1223
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
113243124
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C6
48
Placing Class 2
PartContestantJudge
212431243
Placing 2 - Cut A4
Placing 2 - Cut B6
Placing 2 - Cut C2
50
Placing Class 3
PartContestantJudge
332141432
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C2
30
Placing Class 4
PartContestantJudge
442314231
Placing 4 - Cut A2
Placing 4 - Cut B1
Placing 4 - Cut C3
50
Placing Class 5
 
Placing Class 6
 
Placing Sum
178
Questions on Placing Classes
PartContestantJudge
131
224
311
444
524
614
733
832
941
1013
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Average Choice
2Quality: High SelectQuality: Low Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: Low SelectQuality: High Standard
5Quality: High SelectQuality: Low Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
40
Yield Grading
PartContestantJudge
14.33.6
23.73.1
34.13.3
43.01.2
53.61.5
15
Carcass Grading Total
55
Written Exam
PartContestantJudge
1BD
2DC
3BD
4DC
5DA
6BA
7DB
8AB
9AD
10CD
11DD
12DB
13DA
14CA
15CB
16AC
17CB
18DD
19BC
20AA
Written Exam - Points per Question3
9
Formulation Solution
PartContestantJudge
1 02 02
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1AA
2CC
3CD
4AA
5CC
6DC
7CB
8 A
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
2Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
3Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
4Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5Species: Beef
Primal: F - Loin
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		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
12
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
7Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
8Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
9Species: Beef
Primal: F - Loin
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
10Species: Beef
Primal: M - Variety Meats
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
18
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
12Species: Beef
Primal: B - Brisket		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
13Species: Pork
Primal: B - Brisket
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
14Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
15Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
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
10
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
17Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
18Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
19Species: Lamb
Primal: N - Various Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
20 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
12
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
22Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
23Species: Pork
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
24Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
25Species: Beef
Primal: F - Loin
Retail: 06 - Roasts - Blade 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
19
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
27Species: Beef
Primal: F - Loin
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
28Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
29Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
30Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
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
14
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
32Species: 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
33Species: Beef
Primal: F - Loin
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
34Species: Pork
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
35Species: Pork
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or 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
13
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
37Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
38Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
39Species: Beef
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
40Species: Pork
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or 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
13
Meat ID Sum
111
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: Sunday, April 12, 2026