The ScanMan
New Mexico Wolverine Invitational
Mar 21, 2026
Meats
Overall

ID: 1004 - 4 -
Team Name:
Participant Name:
SAM FODGE
Individual Rank: 61
Individual Total Score: 331
Team Rank: 13
Team Total Score: 1583
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
114231234
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C7
31
Placing Class 2
PartContestantJudge
213422431
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C4
16
Placing Class 3
PartContestantJudge
343213412
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
42
Placing Class 4
PartContestantJudge
413241423
Placing 4 - Cut A4
Placing 4 - Cut B6
Placing 4 - Cut C2
34
Placing Class 5
PartContestantJudge
531244321
Placing 5 - Cut A2
Placing 5 - Cut B6
Placing 5 - Cut C2
28
Placing Class 6
PartContestantJudge
742311342
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C4
19
Placing Sum
170
Questions on Placing Classes
PartContestantJudge
114
222
344
431
513
621
724
832
911
1044
Questions - Points per Question5
20
Keep/Cull
PartContestantJudge
6CullCull
7KeepKeep
8CullCull
9KeepCull
10KeepKeep
11CullCull
12CullKeep
13KeepKeep
Keep/Cull Point Values1: 1
2: 8
3: 1
4: 2
5: 12
6: 1
7: 17
8: 18
40
Quality Grading
PartContestantJudge
1Quality: Low StandardQuality: Average Choice
2Quality: Low SelectQuality: Low Select
3Quality: High SelectQuality: Low Choice
4Quality: Average ChoiceQuality: Low Choice
5Quality: High SelectQuality: Low Choice
6Quality: Low StandardQuality: Low Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
37
Yield Grading
PartContestantJudge
11.53.8
21.03.7
32.02.4
44.15.3
53.03.5
61.03.6
16
Carcass Grading Total
53
Written Exam
PartContestantJudge
1DA
2BC
3CA
4BD
5AB
6CB
7BD
8AD
9DD
10AC
11BC
12BB
13DB
14AB
15CC
16AB
17BC
18BD
19AC
20AD
21CD
22AA
23DD
24AD
25CD
Written Exam - Points per Question2
10
Formulation Solution
PartContestantJudge
10606
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1DC
2BD
3CD
4AC
5DB
6CD
7AD
8AB
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: G - Plate
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
2Species: Beef
Primal: I - Round
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
4Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
5Species: Lamb
Primal: I - Round
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
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: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
7Species: Pork
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
8Species: Pork
Primal: J - Shoulder
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: C - Chuck
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Beef
Primal: K - Side (Belly)
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
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: Pork
Primal: K - Side (Belly)
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
12Species: Beef
Primal: N - Various Meats
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
13Species: Beef
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
14Species: Lamb
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
15Species: Beef
Primal: B - Brisket
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
17Species: Lamb
Primal: J - Shoulder
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
18Species: Pork
Primal: M - Variety Meats
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
19Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
20Species: Pork
Primal: N - Various Meats
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: D - Flank
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
22Species: Pork
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
23Species: Lamb
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
24Species: Pork
Primal: D - Flank
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
25Species: Beef
Primal: J - Shoulder
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: C - Chuck
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
27Species: Beef
Primal: K - Side (Belly)
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
28Species: Lamb
Primal: M - Variety Meats
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
29Species: Lamb
Primal: K - Side (Belly)
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
30Species: Beef
Primal: D - Flank
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
28
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Sunday, April 12, 2026