The ScanMan
Kansas Miami County Aggie Days
Apr 10, 2026
Meat Evaluation
Overall

ID: 199 - -
Team Name: Spring Hill
Participant Name:
BASH RIVERS
Individual Rank: 62
Individual Total Score: 262
Team Rank: 6
Team Total Score: 1444
View e-Scansheet

DefinitionResponsesScore
T-Bones
PartContestantJudge
132143241
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C2
48
Pork Sirloin Chops
PartContestantJudge
224312341
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C2
46
Pork Blade Steaks
PartContestantJudge
332143214
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C4
50
Pork Loins (Questions 1-5)
PartContestantJudge
434121432
Placing 4 - Cut A4
Placing 4 - Cut B4
Placing 4 - Cut C2
34
Ribeyes (Questions 6-10)
PartContestantJudge
543123142
Placing 5 - Cut A5
Placing 5 - Cut B2
Placing 5 - Cut C5
41
Placing Class 6
PartContestantJudge
71423 
 
Placing Sum
219
Questions on Placing Classes
PartContestantJudge
1 3
2 2
3 2
4 4
5 3
6 1
7 3
8 4
9 2
10 3
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: Low Select
2Quality: Low StandardQuality: Average Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: High Comm.Quality: High Select
5Quality: Average UtilityQuality: Average Choice
6Quality: Low Comm.Quality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
12
Yield Grading
PartContestantJudge
1 4.3
2 2.7
3 3.2
4 4.6
52.53.3
61.03.3
4
Carcass Grading Total
16
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: Pork
Primal: A - Breast
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
2Species: Lamb
Primal: K - Side (Belly)
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
3Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
4Species: Pork
Primal: D - Flank
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
5Species: Lamb
Primal: F - Loin
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
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
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
7Species: Pork
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
8Species: Lamb
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
9Species: Beef
Primal: H - Rib or Rack
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat
10Species: Pork
Primal: K - Side (Belly)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: L - Spareribs
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
12Species: Pork
Primal: J - Shoulder
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
13Species: Beef
Primal: N - Various Meats
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
14Species: Lamb
Primal: M - Variety Meats
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
15Species: Pork
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone 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 16-20
PartContestantJudge
16Species: Pork
Primal: B - Brisket
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
17Species: Beef
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Beef
Primal: A - Breast
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
18Species: Pork
Primal: D - Flank
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
19Species: Beef
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
20Species: Lamb
Primal: L - Spareribs
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
22Species: Beef
Primal: K - Side (Belly)
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
23Species: Lamb
Primal: I - Round
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
24Species: Lamb
Primal: B - Brisket
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry Heat
25Species: Pork
Primal: E - Ham or Leg
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: I - Round
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
27Species: Beef
Primal: F - Loin
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
28Species: Pork
Primal: I - Round
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
29Species: Lamb
Primal: F - Loin
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
30Species: Pork
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
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
4
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: J - Shoulder
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		 
32Species: Lamb
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		 
33Species: Beef
Primal: L - Spareribs
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		 
34Species: Pork
Primal: H - Rib or Rack
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		 
35Species: Lamb
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: G - Plate
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		 
37Species: Lamb
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		 
38Species: Beef
Primal: D - Flank
Retail: 78 - Variety - Liver
Cookery: Moist Heat		 
39Species: Lamb
Primal: G - Plate
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		 
40Species: Beef
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID Sum
27
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Sunday, April 12, 2026