The ScanMan
27th Annual Lathrop Judging Day
Mar 23, 2026
Meats
Overall

ID: 157 - 99 -
Team Name: North Platte
Participant Name:
TATE GILL
Individual Rank: 40
Individual Total Score: 341
Team Rank: 9
Team Total Score: 1120
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
112432341
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C2
27
Placing Class 2
PartContestantJudge
232413412
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
41
Placing Class 3
PartContestantJudge
314233421
Placing 3 - Cut A3
Placing 3 - Cut B1
Placing 3 - Cut C3
29
Placing Class 4
PartContestantJudge
431243421
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C3
40
Placing Class 5
 
Placing Class 6
 
Placing Sum
137
Questions on Placing Classes
PartContestantJudge
111
231
344
412
512
634
733
812
933
1034
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: High Select
2Quality: High ChoiceQuality: Low Choice
3Quality: High SelectQuality: Low Select
4Quality: Average ChoiceQuality: Low Choice
5Quality: Low PrimeQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
34
Yield Grading
PartContestantJudge
13.33.3
24.33.5
33.5 
44.43.7
53.84.3
28
Carcass Grading Total
62
Written Exam
PartContestantJudge
1AA
2CB
3AD
4BB
5CD
6BA
7BD
8DB
9DA
10BA
11DD
12BB
13AB
14CC
15DA
16BD
17AA
18AB
19BB
20DC
Written Exam - Points per Question2
14
Formulation Solution
PartContestantJudge
1 04 04
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1BB
2CB
3AC
4DB
5BA
6CD
7BD
8AD
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
2Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
3Species: Pork
Primal: E - Ham or Leg
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
4Cookery: Moist HeatSpecies: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
5Species: 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
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
18
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
7Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
8Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
9Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
10Species: Pork
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
12Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
13Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
14Species: Pork
Primal: I - Round
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
15Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
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: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
17Species: Beef
Primal: J - Shoulder
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
18Species: Beef
Primal: F - Loin
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
19Species: Pork
Primal: I - Round
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
20Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
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
13
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: F - Loin
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
22Species: Beef
Primal: I - Round
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
23Species: Pork
Primal: I - Round
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
24Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
25Species: Beef
Primal: F - Loin
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
27Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
28Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
29Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
30Species: Pork
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
32Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork
33Species: Pork
Primal: I - Round
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
34Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
35Species: Pork
Primal: I - Round
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
37Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
38Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
39Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
40Species: Pork
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID Sum
93
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