The ScanMan
Texas 4-H District 2 Meats Contest
Apr 06, 2026
D2 Junior Meat Judging
Overall Placings Retail ID

ID: 3033 - -
Team Name: Cochran Co. Junior 4
Participant Name:
WAYNE KUIKEN
Individual Rank: 19
Individual Total Score: 265
Team Rank: 8
Team Total Score: 265
View e-Scansheet

DefinitionResponsesScore
Hams
PartContestantJudge
143124312
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C5
50
Pork Rib Chops
PartContestantJudge
242132431
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
45
Beef Ribs
PartContestantJudge
313243412
Placing 3 - Cut A3
Placing 3 - Cut B6
Placing 3 - Cut C2
27
Beef Carcass
PartContestantJudge
434121423
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C3
29
Pork Carcass
PartContestantJudge
542314213
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C2
48
Ribbed Lamb Carcass
PartContestantJudge
741324132
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C5
50
Placing Sum
249
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: A - Breast
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
2Species: Lamb
Primal: D - Flank
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
3Species: Pork
Primal: D - Flank
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
4Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
5Species: Beef
Primal: C - Chuck
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
14
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: G - Plate
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 70 - Chops - Loin Chop
7 Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
8 Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
9 Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
10 Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
2
Meat ID 11-15
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID 16-20
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID 21-25
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID 26-30
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID Sum
16
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Monday, April 13, 2026