The ScanMan
Wyoming State Meats & Agronomy
Apr 01, 2026
Meats
Grading ID Overall Placings Questions

ID: 67 - -
Team Name: Green River
Participant Name:
VALENTIN PLANCARTE
Individual Rank: 86
Individual Total Score: 316
Team Rank: 18
Team Total Score: 1407
View e-Scansheet

DefinitionResponsesScore
Beef T-Bone Steaks
PartContestantJudge
142132341
Placing 1 - Cut A4
Placing 1 - Cut B5
Placing 1 - Cut C2
29
Beef Sirloin Steaks
PartContestantJudge
241233412
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C4
30
Pork Carcasses
PartContestantJudge
341321423
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C2
45
Pork Rib Chops
PartContestantJudge
441232341
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C3
30
Lamb Carcasses
PartContestantJudge
523144231
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C5
32
Lamb Loin Chops
PartContestantJudge
732413241
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C5
50
Placing Sum
216
Questions on Placing Classes
PartContestantJudge
132
213
341
421
531
614
744
832
922
1011
Questions - Points per Question5
15
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: Low Choice
2Quality: Average Comm.Quality: Low Prime
3Quality: Average ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
6
Yield Grading
PartContestantJudge
14.33.7
23.64.1
33.44.0
14
Carcass Grading Total
20
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: A - Breast
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
2Species: Beef
Primal: F - Loin		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
3Species: LambSpecies: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
4Species: Beef
Primal: F - Loin		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
5Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
7Species: Pork
Primal: L - Spareribs
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
8Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
9Species: PorkSpecies: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Beef
Primal: C - Chuck
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
13Species: Beef
Primal: C - Chuck		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
14Species: Pork
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
15Species: Pork
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip 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
13
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
17Species: Pork
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
18Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
19Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
20Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
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
11
Meat ID 21-25
PartContestantJudge
21Species: BeefSpecies: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
22Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
23Species: BeefSpecies: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
24Species: Beef
Primal: F - Loin
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
25Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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
12
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: E - Ham or Leg		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
27Species: Beef
Primal: C - Chuck
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
28Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
29Species: Beef
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
30Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Lamb
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 Sum
65
Reasons Total
 
Team Activity Total
 

AWS100: Sunday, April 12, 2026