The ScanMan
Clovis FFA Field Day
Apr 11, 2026
Meat Evaluation
Beef Grading Judging Overall Questions Retail Meat ID Test

ID: 42.01 - 1 -
Team Name: Clovis-Clovis East
Participant Name:
BRANDON BURGE
Individual Rank: 21
Individual Total Score: 621
Team Rank: 5
Team Total Score: 2400
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
121432143
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C4
50
Pork Carcasses
PartContestantJudge
213241324
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C1
50
Wholesale Fresh Hams
PartContestantJudge
321432143
Placing 3 - Cut A4
Placing 3 - Cut B4
Placing 3 - Cut C2
50
Wholesale Pork Loins
PartContestantJudge
424314231
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C2
47
Retail Beef Top Loin Bnls Steaks
PartContestantJudge
534123142
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
48
Retail Lamb Loin Chops
PartContestantJudge
713241342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C3
47
Placing Sum
342
Questions on Placing Classes
PartContestantJudge
122
242
343
433
544
622
711
844
931
1024
Questions - Points per Question5
30
Keep/Cull
PartContestantJudge
6CullKeep
7CullCull
8KeepKeep
9CullCull
10KeepCull
11KeepCull
12CullKeep
13KeepKeep
Keep/Cull Point Values1: 12
2: 01
3: 15
4: 01
5: 07
6: 10
7: 13
8: 10
42
Quality Grading
PartContestantJudge
1Quality: High Comm.Quality: Average Comm.
2Quality: High SelectQuality: Low Select
3Quality: High ChoiceQuality: Average Choice
4Quality: Low PrimeQuality: High Choice
Quality Grading - MaturityD
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
36
Yield Grading
PartContestantJudge
13.24.5
21.62.5
31.13.6
42.51.7
11
Carcass Grading Total
47
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
2Species: Pork
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
3Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
4Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
5Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
22
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
8Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
9Species: Pork
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
10Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
13Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
14Species: Beef
Primal: I - Round
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
15Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
17
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
18Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
19Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
20Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
26
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
22Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
23Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
24Species: Pork
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
25Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
27Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
28Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
29Species: Lamb
Primal: J - Shoulder
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
30Species: Pork
Primal: E - Ham or Leg
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
32Species: Lamb
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
33Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
35Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
37Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
38Species: Pork
Primal: F - Loin
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
39Species: Lamb
Primal: J - Shoulder
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
40Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
17
Meat ID Sum
124
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Value Based Pricing
PartContestantJudge
112341234
Team Activity - Placing Cut A4
Team Activity - Placing Cut B5
Team Activity - Placing Cut C2
50
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
PartContestantJudge
1BC
2CD
3CD
4DB
5AC
Written Exam - Points per Question3
0
Written Exam #6-10
PartContestantJudge
6AA
7DD
8CD
9AB
10BB
Written Exam - Points per Question3
9
Written Exam #11-15
PartContestantJudge
11CC
12DD
13BB
14BB
15CA
Written Exam - Points per Question3
12
Written Exam #16-20
PartContestantJudge
16AC
17BB
18BA
19DC
20CB
Written Exam - Points per Question3
3
Written Exam #21-25
PartContestantJudge
21AA
22DC
23AA
24AD
25CB
Written Exam - Points per Question3
6
Written Exam #26-30
PartContestantJudge
26BB
27AD
28AC
29CC
30DC
Written Exam - Points per Question3
6
Written Exam Total
36

AWS100: Monday, April 13, 2026