The ScanMan
Minnesota Region 3 Meats Evaluation & FBM
Mar 31, 2026
Region 3 Meat Evaluation
Overall

ID: 85 - -
Team Name: Brandon Evansville
Participant Name:
NIKOLAS PERRIN
Individual Rank: 43
Individual Total Score: 241
Team Rank: 12
Team Total Score: 794
View e-Scansheet

DefinitionResponsesScore
Pork Butts
PartContestantJudge
134124132
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C2
42
Pork Chops
PartContestantJudge
212432431
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C1
37
Pork Ribs
PartContestantJudge
331242314
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C3
44
Pork Loin
PartContestantJudge
431421243
Placing 4 - Cut A1
Placing 4 - Cut B2
Placing 4 - Cut C3
34
Beef Ribeye
PartContestantJudge
541233241
Placing 5 - Cut A3
Placing 5 - Cut B1
Placing 5 - Cut C4
29
Placing Sum
186
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: High Choice
2Quality: High Comm.Quality: Low Choice
3Quality: Low PrimeQuality: Low Standard
4Quality: High StandardQuality: Average Choice
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityC
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityA
8
Yield Grading
PartContestantJudge
13.32.2
22.63.8
34.43.4
42.82.7
8
Carcass Grading Total
16
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
2Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
3Species: Pork
Primal: D - Flank
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
4Species: Lamb
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
5Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
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 6-10
PartContestantJudge
6Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
7Species: Beef
Primal: J - Shoulder
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
8Species: Pork
Primal: A - Breast
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
9Species: Pork
Primal: G - Plate
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
10Species: Beef
Primal: E - Ham or Leg
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry 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
7
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12Species: Beef
Primal: A - Breast
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat
13Species: Lamb
Primal: J - Shoulder
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
14Species: Pork
Primal: K - Side (Belly)
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
15Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: B - Brisket
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
18Species: Lamb
Primal: L - Spareribs
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
19Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
20Species: Beef
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: L - Spareribs
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
22Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
23Species: Pork
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
24Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
25Species: Beef
Primal: I - Round
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: 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 26-30
PartContestantJudge
26Species: Pork
Primal: G - Plate
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
27Species: Beef
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
28Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
29Species: Lamb
Primal: G - Plate
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
30Species: Pork
Primal: I - Round
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
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
39

AWS100: Monday, April 13, 2026