The ScanMan
Texas 4-H District 1 Meats Judging Contest
Mar 27, 2026
District 1 Meat Judging - Intermediate
Overall

ID: 2181 - -
Team Name: Potter Co. Intermediate 1
Participant Name:
LARAMIE NOLAND
Individual Rank: 16
Individual Total Score: 358
Team Rank: 5
Team Total Score: 1168
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
132142314
Placing 1 - Cut A2
Placing 1 - Cut B6
Placing 1 - Cut C2
48
Placing Class 2
PartContestantJudge
223414321
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
38
Placing Class 3
PartContestantJudge
324312341
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C6
48
Placing Class 4
PartContestantJudge
421432413
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
46
Placing Class 5
PartContestantJudge
523413241
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C7
47
Placing Class 6
PartContestantJudge
712344321
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C5
12
Placing Sum
239
Questions on Placing Classes
PartContestantJudge
114
241
313
4 2
511
611
742
843
911
1034
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
2Species: Pork
Primal: K - Side (Belly)
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
3Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
4Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
5Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
29
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
7Species: Beef
Primal: D - Flank
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
8Species: Lamb
Primal: N - Various Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
9Species: Pork
Primal: J - Shoulder
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
10Species: Beef
Primal: I - Round
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
5
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
12Species: Lamb
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
13Species: Beef
Primal: J - Shoulder
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
14Species: Lamb
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
15Species: Lamb
Primal: B - Brisket
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
10
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: I - Round
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
17Species: Pork
Primal: B - Brisket
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
18Species: Beef
Primal: D - Flank
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
19Species: Beef
Primal: J - Shoulder
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
20Species: Lamb
Primal: H - Rib or Rack
Retail: 01 - Roasts - American Style		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
9
Meat ID 21-25
PartContestantJudge
21 Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
22Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
23Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
24Species: Beef
Primal: K - Side (Belly)
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
25Species: Pork
Primal: F - Loin
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
12
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: M - Variety Meats
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
28Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
29Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
30Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
11
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		 
32Species: Pork
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		 
33Species: Pork
Primal: D - Flank
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		 
34Species: Beef
Primal: J - Shoulder
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		 
35Species: Pork
Primal: J - Shoulder
Retail: 60 - Steaks - Top Loin (Bnls) Steak		 
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: L - Spareribs
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		 
37Species: Beef
Primal: J - Shoulder
Retail: 86 - Various - Hocks
Cookery: Moist Heat		 
38Species: Pork
Primal: I - Round
Retail: 75 - Chops - Top Loin Chop (Bnls)		 
39Species: Pork
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		 
40Species: Pork
Primal: M - Variety Meats
Cookery: Dry Heat		 
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
0
Meat ID Sum
76
Reasons 1
 
Reasons 2
 
Reasons 3
PartContestantJudge
1 28 50
28
Reasons Total
28
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
Written Exam - Points per Question2
 
Written Exam #6-10
Written Exam - Points per Question2
 
Written Exam #11-15
PartContestantJudge
11A 
Written Exam - Points per Question2
0
Written Exam #16-20
Written Exam - Points per Question2
 
Written Exam #21-25
Written Exam - Points per Question2
 
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
0

AWS100: Sunday, April 12, 2026