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:
GONZALEZ CRISTINA
Individual Rank: 61
Individual Total Score: 476
Team Rank: 15
Team Total Score: 2002

DefinitionResponsesScore
Lamb Loin Chops
PartContestantJudge
121343124
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C5
38
Beef Ribeye Steaks
PartContestantJudge
242311342
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C3
26
Wholesale Fresh Pork Legs
PartContestantJudge
314322143
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
32
Pork Carcass
PartContestantJudge
421342431
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C5
34
Beef Carcass
PartContestantJudge
543214321
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
50
Value Based
PartContestantJudge
741234123
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
50
Placing Sum
230
Questions on Placing Classes
PartContestantJudge
144
211
342
411
534
633
721
811
914
1044
Questions - Points per Question5
30
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: High SelectQuality: Low Choice
2Quality: Low PrimeQuality: High Choice
3Quality: Average ChoiceQuality: Low Prime
4Quality: High ChoiceQuality: Low Prime
5Quality: Low ChoiceQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
26
Yield Grading
PartContestantJudge
11.82.4
23.13.8
33.23.6
43.52.8
54.24.3
26
Carcass Grading Total
52
Written Exam
PartContestantJudge
1BC
2AC
3AC
4DB
5CA
6BB
7DB
8DA
9AC
10DD
11AB
12CB
13DA
14AA
15CD
16AA
17DB
18CD
19CA
20AC
21BB
22DD
23AA
24CD
25BB
26BA
27AA
28BD
29DB
30AC
Written Exam - Points per Question3
27
Formulation Solution  
Formulation Questions  
Retail ID
PartContestantJudge
1Species: Pork
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
2Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
3Species: Beef
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
4Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
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 or 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 Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Retail ID
PartContestantJudge
6Species: Beef
Primal: L - Spareribs
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
7Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
8Species: Pork
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist 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 or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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
8
Retail ID
PartContestantJudge
11Species: Pork
Primal: C - Chuck
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
12Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
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: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
14Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat
15Species: Beef
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
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 or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
17Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
18Species: Pork
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
19Species: Beef
Primal: L - Spareribs
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
20Species: Pork
Primal: L - Spareribs
Retail: 06 - Roasts - Blade Roast
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
15
Retail ID
PartContestantJudge
21Species: Beef
Primal: I - Round
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
22Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
23Species: Beef
Primal: L - Spareribs
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
24Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
25Species: Beef
Primal: L - Spareribs
Retail: 56 - Steaks - Tenderloin Steak
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
20
Retail ID
PartContestantJudge
26Species: Lamb
Primal: L - Spareribs
Retail: 73 - Chops - Sirloin Chop
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: L - Spareribs
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
29Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
30Species: Beef
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
22
Meat ID 31-35  
Meat ID 36-40  
Retail ID Total
87
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