The ScanMan
Wyoming Northwest College Contest
Mar 26, 2026
Meat Evaluation
Overall

ID: 35 - -
Team Name: Wind River
Participant Name:
CHYANNE WATERS
Individual Rank: 14
Individual Total Score: 267
Team Rank: 6
Team Total Score: 714
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124313421
Placing 1 - Cut A1
Placing 1 - Cut B6
Placing 1 - Cut C4
36
Placing Class 2
PartContestantJudge
223142413
Placing 2 - Cut A4
Placing 2 - Cut B1
Placing 2 - Cut C5
38
Placing Class 3
PartContestantJudge
314233412
Placing 3 - Cut A2
Placing 3 - Cut B1
Placing 3 - Cut C1
40
Placing Class 4
PartContestantJudge
413423421
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C1
36
Placing Class 5
 
Placing Class 6
 
Placing Sum
150
Questions on Placing Classes
PartContestantJudge
112
232
323
431
524
643
714
811
911
1041
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: High Select
2Quality: Average ChoiceQuality: High Select
3Quality: High SelectQuality: Low Choice
4Quality: Low ChoiceQuality: Low Choice
5Quality: Low SelectQuality: High Standard
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
30
Yield Grading
PartContestantJudge
12.83.5
22.53.0
32.34.5
43.22.9
53.52.5
16
Carcass Grading Total
46
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
2Species: Beef
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Beef
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
3Species: Pork
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
4Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
5Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: B - Brisket
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
7Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
8Species: Pork
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
9 Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
10Species: Lamb
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
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: Beef
Primal: B - Brisket
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
12Species: Beef
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
13Species: Beef
Primal: J - Shoulder
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat
14Species: Beef
Primal: N - Various Meats
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
15Species: Beef
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
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 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
17Primal: B - Brisket
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
18Species: Beef
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
19Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
20Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: I - Round
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
22Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
23Species: Beef
Primal: B - Brisket
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
24Species: Beef
Primal: K - Side (Belly)
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
25Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: J - Shoulder
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
27Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
28Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
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
61
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