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

ID: 210 - 3 -
Team Name: Pottsville
Participant Name:
BRODY MENDEZ
Individual Rank: 65
Individual Total Score: 308
Team Rank: 9
Team Total Score: 1404
View e-Scansheet

DefinitionResponsesScore
Pork CX
PartContestantJudge
143214321
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C3
50
Hams
PartContestantJudge
214322143
Placing 2 - Cut A5
Placing 2 - Cut B2
Placing 2 - Cut C4
27
Pork Loins
PartContestantJudge
341233214
Placing 3 - Cut A7
Placing 3 - Cut B2
Placing 3 - Cut C2
15
Top Sirloin Steaks
PartContestantJudge
412431243
Placing 4 - Cut A2
Placing 4 - Cut B5
Placing 4 - Cut C2
50
T-bone steaks
PartContestantJudge
513423142
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C5
47
Ribeye Steaks
PartContestantJudge
732144213
Placing 6 - Cut A5
Placing 6 - Cut B4
Placing 6 - Cut C3
14
Placing Sum
203
Questions on Placing Classes
PartContestantJudge
122
214
333
422
513
634
713
822
934
1044
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average UtilityQuality: Low Choice
2Quality: High SelectQuality: High Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: High PrimeQuality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
6
Yield Grading
PartContestantJudge
13.52.8
22.43.3
34.82.4
44.72.3
8
Carcass Grading Total
14
Written Exam
PartContestantJudge
1AA
2BD
3AA
4CA
5BC
6AD
7BB
8CB
9CC
10DB
11CC
12DD
13BB
14BA
15DB
16AB
17AA
18CB
19DA
20DC
21BC
22CC
23CA
24AB
25BC
26DC
27BB
28BA
29CB
30DB
Written Exam - Points per Question2
20
Formulation Solution
PartContestantJudge
1 ** 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1BB
2CC
3DA
4BD
5CD
6AC
7CD
8BA
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
2Species: Beef
Primal: B - Brisket
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
4Species: Lamb
Primal: G - Plate
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
5Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		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
4
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
7Species: Beef
Primal: J - Shoulder
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8Species: Pork
Primal: D - Flank
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
9Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Pork
Primal: A - Breast
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		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: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
12Species: Pork
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
13Species: Beef
Primal: I - Round
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
14Species: Lamb
Primal: H - Rib or Rack
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
15Species: Beef
Primal: A - Breast
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		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: Pork
Primal: B - Brisket
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
17Species: Beef
Primal: C - Chuck
Retail: 69 - Chops - Country Style Ribs
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
18Species: Pork
Primal: D - Flank
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
19Species: Pork
Primal: K - Side (Belly)
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		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
7
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: L - Spareribs
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
22Species: Beef
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
23Species: Beef
Primal: I - Round
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
24Species: Pork
Primal: G - Plate
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
25Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		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
10
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
27Primal: K - Side (Belly)
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
28Primal: L - Spareribs
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
29Primal: M - Variety Meats
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
30Species: Lamb
Primal: N - Various Meats
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		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
3
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
36
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: Monday, April 13, 2026