The ScanMan
Missouri South Central District CDEs
Mar 31, 2026
Meats
Overall

ID: 250 - 99 -
Team Name: St Clair
Participant Name:
DUSTIN BANDERMAN
Individual Rank: 37
Individual Total Score: 326
Team Rank: 14
Team Total Score: 689
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
142314123
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C2
44
Placing Class 2
PartContestantJudge
223141324
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
36
Placing Class 3
PartContestantJudge
323412314
Placing 3 - Cut A2
Placing 3 - Cut B6
Placing 3 - Cut C4
46
Placing Class 4
PartContestantJudge
413424321
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C4
28
Placing Class 5
 
Placing Class 6
 
Placing Sum
154
Questions on Placing Classes
PartContestantJudge
134
223
321
4 4
544
614
733
841
914
1022
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Average Prime
2Quality: High SelectQuality: Average Choice
3Quality: High Comm.Quality: High Standard
4Quality: Low ChoiceQuality: High Choice
5Quality: Low SelectQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
15
Yield Grading
PartContestantJudge
14.44.3
24.62.8
33.02.3
43.82.8
53.23.1
25
Carcass Grading Total
40
Written Exam
PartContestantJudge
1AA
2CC
3EE
4BB
5DA
6BB
7CC
8AC
9DD
10CC
11DC
12CB
13BA
14CB
15DC
16CB
17BA
18CC
19BB
20AC
Written Exam - Points per Question3
30
Formulation Solution
PartContestantJudge
1 02 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CB
2CC
3BA
4 B
5CD
6BC
7CB
8DC
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
2Species: Pork
Primal: K - Side (Belly)
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
3Species: Pork
Primal: K - Side (Belly)
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
4Species: Pork
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
5Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
7Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
8Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
9Species: Lamb
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
10Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry 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
9
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
12Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
13Species: Beef
Primal: F - Loin
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
14Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
15Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
17Species: Pork
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
18Species: Pork
Primal: F - Loin
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
19Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
20Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
22Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
23Species: Beef
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
24Species: Beef
Primal: F - Loin
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
25Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
27Species: Beef
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
28Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
29Species: Beef
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
30Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
32Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
33Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
34Species: Pork
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
35Species: Beef
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
37Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
38Species: Beef
Primal: J - Shoulder
Retail: 97 - Smoked/Cured - Shank Portion		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
39Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
40Species: 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
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID Sum
82
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