The ScanMan
Oklahoma 4-H State Meats Contest
Apr 24, 2026
Junior 4-H
Overall

ID: 8006 - -
Team Name: CANADIAN
Participant Name:
LILI HAYNES
Individual Rank: 16
Individual Total Score: 249
Team Rank: 6
Team Total Score: 447
View e-Scansheet

DefinitionResponsesScore
Pork Hams
PartContestantJudge
132144321
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C7
24
Beef Carcasses
PartContestantJudge
243214321
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C6
50
Beef Top Sirloin Steaks
PartContestantJudge
343211342
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C7
22
Pork Loins
PartContestantJudge
434213412
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
45
Beef Short Loins
PartContestantJudge
514231243
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
46
Pork Carcasses
PartContestantJudge
713422341
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C7
8
Placing Sum
195
Questions on Placing Classes
PartContestantJudge
122
234
321
444
513
632
733
811
924
1011
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
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: Beef
Primal: M - Variety Meats
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
2Species: Lamb
Primal: B - Brisket
Retail: 19 - Roasts - Loin Roast		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
3Species: Beef
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
4Species: Lamb
Primal: F - Loin
Retail: 14 - Roasts - Eye Round Roast		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
5Species: Pork
Primal: D - Flank
Retail: 49 - Steaks - Porterhouse Steak		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
7
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: G - Plate
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
7Species: Beef
Primal: N - Various Meats
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
8Species: Beef
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
9Species: Beef
Primal: F - Loin
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
10Species: Pork
Primal: B - Brisket
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
4
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
12Species: Beef
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
13Species: Beef
Primal: K - Side (Belly)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
14Species: Beef
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
15Species: Beef
Primal: B - Brisket
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: N - Various Meats
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
17Primal: K - Side (Belly)
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
18Species: Pork
Primal: G - Plate
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
19Species: Pork
Primal: D - Flank
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
20Species: Beef
Primal: B - Brisket
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
4
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: A - Breast
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
22Species: Beef
Primal: C - Chuck
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
23Species: Pork
Primal: M - Variety Meats
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
24Species: Beef
Primal: F - Loin
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
25Species: Beef
Primal: K - Side (Belly)
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
6
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: G - Plate
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
27Species: Pork
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
28Species: Pork
Primal: E - Ham or Leg
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
29Species: Beef
Primal: B - Brisket
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
30Species: Pork
Primal: H - Rib or Rack
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
4
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: K - Side (Belly)
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		 
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
0
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
 
Meat ID Sum
29
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Tuesday, May 5, 2026