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

ID: 1052 - -
Team Name: Parker Co. Ind.
Participant Name:
BROOKLYN MABRY
Individual Rank: 4
Individual Total Score: 296
Team Rank: 4
Team Total Score: 296
View e-Scansheet

DefinitionResponsesScore
Class 1 - Hams
PartContestantJudge
143124312
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C5
50
Class 2 - Pork Rib Chops
PartContestantJudge
243212431
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
39
Class 3 - Beef Ribs
PartContestantJudge
313243412
Placing 3 - Cut A3
Placing 3 - Cut B6
Placing 3 - Cut C2
27
Class 4 - Beef CX
PartContestantJudge
434121423
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C3
29
Class 5 - Pork CX
PartContestantJudge
542134213
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C2
50
Class 6 - Ribbed Lamb CX
PartContestantJudge
741324132
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C5
50
Placing Sum
265
Questions on Placing Classes
PartContestantJudge
133
222
331
433
522
Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: J - Shoulder
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
3Species: Pork
Primal: C - Chuck
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: 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: D - Flank
Retail: 71 - Chops - Rib Chop
Cookery: 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
15
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7Species: Beef
Primal: J - Shoulder
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
8Species: PorkSpecies: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Pork
Primal: K - Side (Belly)
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
10Species: Beef
Primal: J - Shoulder
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: 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
8
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: J - Shoulder		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
12Species: Beef
Primal: K - Side (Belly)
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
13Species: Beef
Primal: J - Shoulder
Retail: 73 - Chops - Sirloin Chop		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
14Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
15Species: Beef
Primal: D - Flank
Retail: 72 - Chops - Rib Chop (Frenched)		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
8
Meat ID Sum
31

AWS100: Monday, April 13, 2026