The ScanMan
New Mexico State CDEs
Apr 07, 2026
2026 NMFFA Meat
Overall

ID: 93 - 2 -
Team Name: Loving
Participant Name:
JACEE SMITH
Individual Rank: 64
Individual Total Score: 482
Team Rank: 19
Team Total Score: 1376
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
132411324
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
29
Placing Class 2
PartContestantJudge
234124132
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
42
Placing Class 3
PartContestantJudge
321432314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
36
Placing Class 4
PartContestantJudge
423143214
Placing 4 - Cut A3
Placing 4 - Cut B6
Placing 4 - Cut C3
47
Placing Class 5
PartContestantJudge
532144321
Placing 5 - Cut A5
Placing 5 - Cut B2
Placing 5 - Cut C6
25
Placing Class 6
PartContestantJudge
742131234
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C2
32
Placing Sum
211
Questions on Placing Classes
PartContestantJudge
124
233
344
443
511
614
722
822
934
1043
Questions - Points per Question5
25
Keep/Cull
PartContestantJudge
6CullCull
7CullCull
8KeepKeep
9KeepKeep
10CullCull
11KeepKeep
12KeepKeep
13CullCull
Keep/Cull Point Values1: 02
2: 04
3: 15
4: 10
5: 05
6: 13
7: 11
8: 00
49
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Prime
2Quality: Low SelectQuality: High Choice
3Quality: High PrimeQuality: Average Choice
4Quality: High StandardQuality: High Standard
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
19
Yield Grading
PartContestantJudge
13.64.6
22.83.6
33.44.7
41.01.6
17
Carcass Grading Total
36
Written Exam
PartContestantJudge
1DC
2CC
3AB
4CC
5BB
6BB
7DB
8CB
9BB
10AB
11BB
12CC
13BB
14BB
15CC
16BB
17DC
18CC
19CC
20BC
21CC
22AB
23CC
24CC
25BC
Written Exam - Points per Question2
32
Formulation Solution
PartContestantJudge
10707
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1BB
2CD
3AA
4BOmit
5AA
6DD
7BB
8DD
Formulation Questions - Points per Question5
35
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: J - Shoulder
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
2Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat
3Species: Beef
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
4Species: Pork
Primal: L - Spareribs
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
5Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
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 6-10
PartContestantJudge
6Species: Pork
Primal: J - Shoulder
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
7Species: Lamb
Primal: L - Spareribs
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
8Species: Beef
Primal: H - Rib or Rack
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
9Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
10Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
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
11
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: B - Brisket
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
12Species: Lamb
Primal: E - Ham or Leg
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
13Species: Pork
Primal: J - Shoulder
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
14Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
15Species: Pork
Primal: L - Spareribs
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
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
17Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
18Species: Beef
Primal: G - Plate
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
19Species: Beef
Primal: A - Breast
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
20Species: Pork
Primal: C - Chuck
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm 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
13
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
22Species: Beef
Primal: J - Shoulder
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
24Species: Lamb
Primal: E - Ham or Leg
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
25Species: Pork
Primal: A - Breast
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: B - Brisket
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
27Species: Pork
Primal: E - Ham or Leg
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
28Species: Beef
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
29Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
32Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
33Species: Beef
Primal: H - Rib or Rack
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
34Species: Lamb
Primal: F - Loin
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
35Species: Pork
Primal: I - Round
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: D - Flank
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
37Species: Beef
Primal: E - Ham or Leg
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
38Species: Pork
Primal: I - Round
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
39Species: Pork
Primal: K - Side (Belly)
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
40Species: Beef
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID Sum
84
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Sunday, April 12, 2026