The ScanMan
Arkansas State CDEs
Apr 02, 2026
Meat Evaluation & Technology
Overall

ID: 225 - 2 -
Team Name: Sheridan
Participant Name:
SAMUEL BENNETT
Individual Rank: 55
Individual Total Score: 343
Team Rank: 20
Team Total Score: 940
View e-Scansheet

DefinitionResponsesScore
Pork CX
PartContestantJudge
121344321
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C3
16
Hams
PartContestantJudge
213422143
Placing 2 - Cut A5
Placing 2 - Cut B2
Placing 2 - Cut C4
23
Pork Loins
PartContestantJudge
331243214
Placing 3 - Cut A7
Placing 3 - Cut B2
Placing 3 - Cut C2
48
Top Sirloin Steaks
PartContestantJudge
412431243
Placing 4 - Cut A2
Placing 4 - Cut B5
Placing 4 - Cut C2
50
T-bone steaks
PartContestantJudge
531423142
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C5
50
Ribeye Steaks
PartContestantJudge
742314213
Placing 6 - Cut A5
Placing 6 - Cut B4
Placing 6 - Cut C3
47
Placing Sum
234
Questions on Placing Classes
PartContestantJudge
122
214
343
422
513
644
723
812
924
1044
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Choice
2Quality: Low StandardQuality: High Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: Average Comm.Quality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
14.52.8
22.73.3
33.02.4
43.32.3
53.3 
8
Carcass Grading Total
18
Written Exam
PartContestantJudge
1AA
2CD
3AA
4CA
5BC
6AD
7BB
8CB
9AC
10BB
11CC
12BD
13CB
14DA
15CB
16CB
17AA
18DB
19DA
20DC
21CC
22BC
23DA
24AB
25DC
26BC
27AB
28CA
29DB
30DB
Written Exam - Points per Question2
14
Formulation Solution
PartContestantJudge
1 03 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1EB
2BC
3DA
4CD
5DD
6BC
7DD
8AA
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
2Species: Pork
Primal: I - Round
Retail: 53 - Steaks - Sirloin Cutlets		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
3Species: Beef
Primal: E - Ham or Leg
Retail: 71 - Chops - Rib Chop		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 41 - Steaks - Arm Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
5Species: Beef
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
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 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
7Species: Beef
Primal: I - Round
Retail: 03 - Roasts - Arm Roast		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8Species: Pork
Primal: M - Variety Meats
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
9Species: Beef
Primal: K - Side (Belly)
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Pork
Primal: J - Shoulder
Retail: 74 - Chops - Top Loin Chop		Species: Pork
Primal: F - Loin
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
7
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: J - Shoulder
Retail: 74 - Chops - Top Loin Chop		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
12Species: Pork
Primal: I - Round
Retail: 71 - Chops - Rib Chop		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
13Species: Beef
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
14Species: Beef
Primal: J - Shoulder
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
15Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
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
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: L - Spareribs
Retail: 60 - Steaks - Top Loin (Bnls) Steak		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
17Species: Beef
Primal: F - Loin
Retail: 24 - Roasts - Ribs (Denver Style)		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
18Species: Beef
Primal: K - Side (Belly)
Retail: 12 - Roasts - Center Rib Roast		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
19Species: Pork
Primal: D - Flank
Retail: 66 - Chops - Blade Chop		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: J - Shoulder		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
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: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
22Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
23Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
24Species: Pork
Primal: G - Plate
Retail: 46 - Steaks - Eye Round Steak		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
25Species: Pork
Primal: J - Shoulder
Retail: 40 - Roasts - Tri-Tip Roast		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed 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
13
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: L - Spareribs
Retail: 73 - Chops - Sirloin Chop		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
27Species: Pork
Primal: C - Chuck
Retail: 81 - Variety - Tripe		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
28Species: Beef
Primal: C - Chuck
Retail: 81 - Variety - Tripe		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
29Species: Pork
Primal: H - Rib or Rack
Retail: 77 - Variety - Kidney		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
30Species: Beef
Primal: I - Round
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
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
42
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