The ScanMan
California State Finals at Cal Poly
May 02, 2026
Meats
Beef Grading Identification Overall Total Judging Written Test

ID: 153 - -
Team Name: Modesto
Participant Name:
SAMANTHA PALAFOX
Individual Rank: 55
Individual Total Score: 495
Team Rank: 15
Team Total Score: 2002

DefinitionResponsesScore
Lamb Loin Chops
PartContestantJudge
131423124
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C5
45
Beef Ribeye Steaks
PartContestantJudge
212431342
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C3
38
Wholesale Fresh Pork Legs
PartContestantJudge
314322143
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
32
Pork Carcass
PartContestantJudge
423412431
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C5
47
Beef Carcass
PartContestantJudge
542314321
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
48
Value Based
PartContestantJudge
741234123
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
50
Placing Sum
260
Questions on Placing Classes
PartContestantJudge
144
211
322
441
534
633
711
821
944
1044
Questions - Points per Question5
35
Keep/Cull
PartContestantJudge
6KeepKeep
7KeepKeep
8CullCull
9CullCull
10CullCull
11KeepKeep
12KeepKeep
13CullCull
Keep/Cull Point Values1: 12
2: 14
3: 02
4: 08
5: 01
6: 15
7: 09
8: 07
50
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Low Choice
2Quality: High ChoiceQuality: High Choice
3Quality: Average ChoiceQuality: Low Prime
4Quality: Low PrimeQuality: Low Prime
5Quality: High ChoiceQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
36
Yield Grading
PartContestantJudge
12.32.4
22.53.8
32.53.6
43.32.8
52.84.3
14
Carcass Grading Total
50
Written Exam
PartContestantJudge
1BC
2BC
3BC
4DB
5CA
6AB
7CB
8AA
9AC
10DD
11BB
12AB
13AA
14DA
15CD
16BA
17DB
18CD
19AA
20CC
21AB
22AD
23CA
24CD
25BB
26BA
27AA
28AD
29DB
30CC
Written Exam - Points per Question3
27
Formulation Solution  
Formulation Questions  
Retail ID
PartContestantJudge
1Species: Lamb
Primal: I - Round
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
2Species: Pork
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
3Species: Pork
Retail: 70 - Chops - Loin Chop		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
4Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
5Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Retail ID
PartContestantJudge
6Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: E - Ham or Leg
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
8Species: Pork
Primal: F - Loin
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
9Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: Beef
Primal: I - Round
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Retail ID
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
12Species: Beef
Primal: I - Round
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
13Species: Pork
Primal: E - Ham or Leg
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
14Species: Pork
Primal: F - Loin
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
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
9
Retail ID
PartContestantJudge
16Species: Beef
Primal: L - Spareribs
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
17Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
18Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
19Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
20Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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
18
Retail ID
PartContestantJudge
21Species: Beef
Primal: I - Round
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
22Species: Pork
Primal: E - Ham or Leg
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
23Species: Beef
Primal: I - Round
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
24Species: Beef
Primal: K - Side (Belly)
Retail: 82 - Various - Beef for Stew		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
25Species: Beef
Primal: H - Rib or Rack
Retail: 27 - Roasts - Shank Portion
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
9
Retail ID
PartContestantJudge
26Species: Beef
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
27Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
28Species: Beef
Primal: H - Rib or Rack
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
29Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
30Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
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 Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 31-35  
Meat ID 36-40  
Retail ID Total
73
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: Tuesday, May 5, 2026