The ScanMan
Marshfield FFA CDE - MOASK/IRC
Mar 21, 2026
Meats
Overall

ID: 64 - 99 -
Team Name: Eldon
Participant Name:
ILLEAN KETNER
Individual Rank: 81
Individual Total Score: 305
Team Rank: 23
Team Total Score: 954
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
112432134
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C2
46
Placing Class 2
PartContestantJudge
241234132
Placing 2 - Cut A3
Placing 2 - Cut B6
Placing 2 - Cut C3
47
Placing Class 3
PartContestantJudge
323141342
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C3
27
Placing Class 4
PartContestantJudge
442313241
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
36
Placing Class 5
 
Placing Class 6
 
Placing Sum
156
Questions on Placing Classes
PartContestantJudge
111
233
344
431
511
623
731
811
921
1044
Questions - Points per Question5
30
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Average Choice
2Quality: High SelectQuality: High Select
3Quality: High StandardQuality: High Choice
4Quality: Low ChoiceQuality: Average Choice
5 Quality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
18
Yield Grading
PartContestantJudge
12.42.4
21.24.1
32.64.4
43.23.1
51.52.5
20
Carcass Grading Total
38
Written Exam
PartContestantJudge
1AB
2CB
3DB
4BA
5CB
6BA
7DC
8DD
9AA
10BB
11BC
12DC
13AB
14DB
15AB
16AA
17CC
18DB
19BB
20CC
22A 
Written Exam - Points per Question2
14
Formulation Solution
PartContestantJudge
1 07 06
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CC
2AD
3BB
4BA
5AC
6DC
7CB
8CD
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: D - Flank
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
2Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
3Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
4Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
5Species: Pork
Primal: C - Chuck
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: C - Chuck
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
7Species: Beef
Primal: D - Flank
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
8Species: Beef
Primal: I - Round
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
9Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
10Species: Pork
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
12Species: Lamb
Primal: D - Flank
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
13Species: Beef
Primal: C - Chuck
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
14Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
15Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
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: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
17Species: Beef
Primal: D - Flank
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
18Species: Beef
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
19Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 94 - Smoked/Cured - Picnic (Whole)
20Species: Lamb
Primal: E - Ham or Leg
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: D - Flank
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
22Species: Beef
Primal: C - Chuck
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
23Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
24Species: Pork
Primal: N - Various Meats
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
25Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Pork
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 26-30
PartContestantJudge
26Species: Beef
Primal: I - Round
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
27Species: Beef
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
28Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
29Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
30Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
32Species: Lamb
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
33Species: Lamb
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
34Species: Beef
Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
35Species: Pork
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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: Lamb
Primal: C - Chuck
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
37Species: Beef
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
38Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
39Species: Beef
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
40Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID Sum
57
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