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

ID: 2050 - -
Team Name: Baylor Co. Ind.
Participant Name:
RYLEE MCLARTY
Individual Rank: 12
Individual Total Score: 417
Team Rank: 7
Team Total Score: 417
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
224312431
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
50
Class 3 - Beef Ribs
PartContestantJudge
343123412
Placing 3 - Cut A3
Placing 3 - Cut B6
Placing 3 - Cut C2
47
Class 4 - Beef CX
PartContestantJudge
442131423
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C3
42
Class 5 - Pork CX
PartContestantJudge
542314213
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C2
48
Class 6 - Ribbed Lamb CX
PartContestantJudge
743124132
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C5
48
Placing Sum
285
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: D - Flank
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Lamb
Primal: G - Plate
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: 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: BeefSpecies: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
5Species: Pork
Primal: E - Ham or Leg
Retail: 39 - Roasts - Top Round Roast		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
10
Meat ID 6-10
PartContestantJudge
6 Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7 Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
8 Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
10Species: Beef
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
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
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
12Species: BeefSpecies: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
13Species: BeefSpecies: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
14Species: LambSpecies: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
15Species: PorkSpecies: 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
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
17Species: Pork
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
18Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
19Species: Lamb
Primal: D - Flank
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
20Species: BeefSpecies: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
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 21-25
PartContestantJudge
21Species: PorkSpecies: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
22Species: BeefSpecies: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
23Species: Beef
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
24Species: LambSpecies: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat
25Species: PorkSpecies: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
2
Meat ID 26-30
PartContestantJudge
26Species: PorkSpecies: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
27Species: BeefSpecies: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
28Species: BeefSpecies: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
29Species: LambSpecies: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
30Species: BeefSpecies: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
2
Meat ID Sum
34
Class 2 - Reasons
PartContestantJudge
1 33 50
33
Class 4 - Reasons
PartContestantJudge
2 30 50
30
Class 5 - Reasons
PartContestantJudge
1 35 50
35
Reasons Total
98

AWS100: Sunday, April 12, 2026