The ScanMan
Edgewood Locker Meat Judging
May 09, 2026
Edgewood Locker Meat Judging Junior Division
Overall

ID: 2001 - 3 -
Team Name: Woodcenter Eagles 4-H - Clayton County
Participant Name:
KEATON PLOESSL
Individual Rank: 9
Individual Total Score: 136
Team Rank: 1
Team Total Score: 764
View e-Scansheet

DefinitionResponsesScore
Lamb Carcasses
PartContestantJudge
141234321
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C5
34
Pork Carcasses
PartContestantJudge
221433421
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
17
Beef Carcasses
PartContestantJudge
3 2134
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C2
 
Fresh Hams
PartContestantJudge
432144312
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C3
31
Placing Sum
82
Quality Grading
PartContestantJudge
1 Quality: High Choice
2 Quality: Low Choice
3 Quality: High Select
4 Quality: Low Choice
5 Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
12.34.4
24.54.2
34.82.8
41.33.7
55.63.0
8
Carcass Grading Total
8
Written Exam
PartContestantJudge
1BC
2CA
3BA
4BC
5AA
6BB
7AD
8CC
9BD
10DB
Written Exam - Points per Question2
6
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
2Species: Beef
Primal: D - Flank
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
3 Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
4Species: BeefSpecies: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
5Species: Pork
Primal: H - Rib or Rack
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
8
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: F - Loin
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Beef
Primal: J - Shoulder
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: C - Chuck
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: D - Flank
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
10Species: Pork
Primal: G - Plate
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
11
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: K - Side (Belly)
Retail: 96 - Smoked/Cured - Rump Portion		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
13Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
14Species: Pork
Primal: G - Plate
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
15Species: Beef
Primal: G - Plate
Retail: 46 - Steaks - Eye Round Steak
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 Retail2
Meat ID - Points per Cookery1
9
Meat ID 16-20
PartContestantJudge
16Species: BeefSpecies: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
17Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
18Species: Beef
Primal: K - Side (Belly)
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
19Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
20Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
22Species: Pork
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
23Species: Beef
Primal: K - Side (Belly)
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
24Species: PorkSpecies: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
25 Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
7
Meat ID Sum
40

AWS100: Saturday, June 20, 2026