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

ID: 2001 - 2 -
Team Name: Woodcenter Eagles 4-H - Clayton County
Participant Name:
JHETT ROBBINS
Individual Rank: 8
Individual Total Score: 189
Team Rank: 1
Team Total Score: 764
View e-Scansheet

DefinitionResponsesScore
Lamb Carcasses
PartContestantJudge
131244321
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C5
22
Pork Carcasses
PartContestantJudge
231423421
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
41
Beef Carcasses
PartContestantJudge
334212134
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C2
20
Fresh Hams
PartContestantJudge
442314312
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C3
42
Placing Sum
125
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: 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
5
Yield Grading
PartContestantJudge
11.94.4
22.14.2
33.22.8
44.23.7
55.33.0
16
Carcass Grading Total
21
Written Exam
PartContestantJudge
1AC
2CA
3BA
4DC
5EA
6BB
7CD
8AC
9DD
10AB
Written Exam - Points per Question2
4
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: H - Rib or Rack
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
4Species: Beef
Primal: A - Breast
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
5Species: Beef
Primal: C - Chuck
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or 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
10
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Beef
Primal: D - Flank
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
8Species: Pork
Primal: F - Loin
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: J - Shoulder
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
10Species: Pork
Primal: G - Plate
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry 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
7
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
12Species: Pork
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
13Species: Pork
Primal: G - Plate
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
14Species: Pork
Primal: F - Loin
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
15Species: Beef
Primal: J - Shoulder
Retail: 15 - Roasts - Flat Half (Bnls)
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
7
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: I - Round
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
17Species: Beef
Primal: F - Loin
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
18Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
19Species: Pork
Primal: A - Breast
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
20Species: Pork
Primal: I - Round
Retail: 06 - Roasts - Blade Roast
Cookery: Dry 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
6
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
22Species: Beef
Primal: I - Round
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
23Species: Beef
Primal: H - Rib or Rack
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
24Species: Beef
Primal: E - Ham or Leg
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
25Species: Pork
Primal: H - Rib or Rack
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		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
9
Meat ID Sum
39

AWS100: Saturday, June 20, 2026