The ScanMan
Texas 4-H District 3 Meat Judging
Apr 06, 2026
D3 Meat Judging - Junior
Overall Reasons

ID: 1000 - -
Team Name: Baylor Co.
Participant Name:
ELI ARNOLD
Individual Rank: 3
Individual Total Score: 361
Team Rank: 2
Team Total Score: 904
View e-Scansheet

DefinitionResponsesScore
Class 1 - Hams
PartContestantJudge
114324312
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C5
40
Class 2 - Pork Rib Chops
PartContestantJudge
242312431
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
47
Class 3 - Beef Ribs
PartContestantJudge
343123412
Placing 3 - Cut A3
Placing 3 - Cut B6
Placing 3 - Cut C2
47
Class 4 - Beef CX
PartContestantJudge
441231423
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C3
48
Class 5 - Pork CX
PartContestantJudge
524314213
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C2
45
Class 6 - Ribbed Lamb CX
PartContestantJudge
741324132
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C5
50
Placing Sum
292
Questions on Placing Classes
PartContestantJudge
143
222
311
433
532
Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
3Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
4Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
5Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
21
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
8Species: Lamb
Primal: J - Shoulder
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Pork
Primal: L - Spareribs
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
10Species: Pork
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		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 Retail4
Meat ID - Points per Cookery1
18
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
12Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
13Species: Pork
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
Cookery: Dry Heat
14Species: Pork
Primal: L - Spareribs
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
30
Meat ID Sum
69

AWS100: Monday, April 13, 2026