The ScanMan
Missouri Northeast District CDEs
Apr 01, 2026
Meats
Overall

ID: 366 - 99 -
Team Name: Bevier
Participant Name:
CURTIS NORTH
Individual Rank: 96
Individual Total Score: 262
Team Rank: 24
Team Total Score: 958
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
134124231
Placing 1 - Cut A3
Placing 1 - Cut B1
Placing 1 - Cut C3
41
Placing Class 2
PartContestantJudge
224131234
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C3
36
Placing Class 3
PartContestantJudge
341322431
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C4
24
Placing Class 4
PartContestantJudge
443212431
Placing 4 - Cut A5
Placing 4 - Cut B1
Placing 4 - Cut C5
39
Placing Class 5
 
Placing Class 6
 
Placing Sum
140
Questions on Placing Classes
PartContestantJudge
111
223
312
444
532
633
742
823
912
1031
Questions - Points per Question5
15
Keep/Cull
PartContestantJudge
6Cull 
7Cull 
8Keep 
9Cull 
10Keep 
11Keep 
12Cull 
13Keep 
0
Quality Grading
PartContestantJudge
1 Quality: Average Prime
2 Quality: Low Prime
3 Quality: Average Choice
4 Quality: High Comm.
5 Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityB
Quality Grading - MaturityC
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
12.33.9
23.63.0
32.73.5
42.84.7
53.13.7
62.4 
15
Carcass Grading Total
15
Written Exam 21
Formulation Solution 0
Formulation Questions 20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
2Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
3Species: Lamb
Primal: K - Side (Belly)
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
4Species: Pork
Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
5Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: J - Shoulder
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
7Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
8Species: Pork
Primal: I - Round
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
9Species: Lamb
Primal: J - Shoulder
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
10Species: Beef
Primal: K - Side (Belly)
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry 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
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
12Species: Beef
Primal: K - Side (Belly)
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
13Species: Lamb
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
14Species: Pork
Primal: K - Side (Belly)
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
15Species: Pork
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
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: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
17Species: Beef
Primal: G - Plate
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
18Species: Pork
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
19Species: Pork
Primal: J - Shoulder
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
20Species: Beef
Primal: M - Variety Meats
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: K - Side (Belly)
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
22Species: Lamb
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
23Species: Pork
Primal: K - Side (Belly)
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
24Species: Lamb
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
25Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
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: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
27Species: Beef
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
28Species: Pork
Primal: K - Side (Belly)
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
29Species: Pork
Primal: G - Plate
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
30Species: Pork
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
32Species: Lamb
Primal: C - Chuck
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
33Species: Pork
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
34Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
35Species: Lamb
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
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: Pork
Primal: G - Plate
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
37Species: Pork
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
38Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
39Species: Pork
Primal: H - Rib or Rack
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
40Species: Pork
Primal: G - Plate
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various 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
7
Meat ID Sum
51
Reasons 1
PartContestantJudge
1 4 
0
Reasons 2
 
Reasons 3
 
Reasons Total
0
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Team Deduction
PartContestantJudge
1 100
 
Practicum 2
 
Practicum 3
 

AWS100: Sunday, April 12, 2026