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

ID: 102 - 99 -
Team Name: Hurley
Participant Name:
HAYDEN YOUNG
Individual Rank: 80
Individual Total Score: 311
Team Rank: 26
Team Total Score: 554
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
141232134
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C2
32
Placing Class 2
PartContestantJudge
242134132
Placing 2 - Cut A3
Placing 2 - Cut B6
Placing 2 - Cut C3
38
Placing Class 3
PartContestantJudge
312431342
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C3
36
Placing Class 4
PartContestantJudge
432143241
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
47
Placing Class 5
 
Placing Class 6
 
Placing Sum
153
Questions on Placing Classes
PartContestantJudge
111
233
314
411
521
613
711
841
911
1044
Questions - Points per Question5
30
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Average Choice
2Quality: Average ChoiceQuality: High Select
3Quality: Low SelectQuality: High Choice
4Quality: High StandardQuality: Average Choice
5Quality: High SelectQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
21
Yield Grading
PartContestantJudge
12.92.4
23.34.1
34.14.4
44.33.1
52.72.5
29
Carcass Grading Total
50
Written Exam
PartContestantJudge
1AB
2AB
3DB
4CA
5AB
6CA
7CC
8DD
9AA
10BB
11DC
12AC
13AB
14DB
15AB
16CA
17AC
18CB
19DB
20BC
Written Exam - Points per Question2
8
Formulation Solution
PartContestantJudge
1 06 06
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1BC
2AD
3AB
4BA
5AC
6CC
7BB
8CD
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
2Species: Pork
Primal: J - Shoulder
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
3Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
4Species: Beef
Primal: I - Round
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
5Species: Beef
Primal: I - Round
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or 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
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Pork
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
7Species: Beef
Primal: C - Chuck
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
8Species: Beef
Primal: H - Rib or Rack
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
9Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
10Species: Pork
Primal: M - Variety Meats
Retail: 88 - Various - Shank
Cookery: Dry 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
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
12Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
13Species: Beef
Primal: D - Flank
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
14Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
15Species: Lamb
Primal: J - Shoulder
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or 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
10
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
17Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
18Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
19Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 94 - Smoked/Cured - Picnic (Whole)
20Species: Beef
Primal: D - Flank
Retail: 90 - Smoked/Cured - Center Slice
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
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: A - Breast
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
22Species: Beef
Primal: D - Flank
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or 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: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
24Species: Lamb
Primal: G - Plate
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
25Species: Beef
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
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
9
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: E - Ham or Leg
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
27Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
28Species: Beef
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
29Species: Pork
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
30Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder 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
2
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
32Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
33Species: Lamb
Primal: J - Shoulder
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
34Species: Beef
Primal: C - Chuck
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
35Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or 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
5
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
37Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
38Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
39Species: Lamb
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
40Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round 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
9
Meat ID Sum
50
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