The ScanMan
Washington FFA State Convention
May 14, 2026
2026 Meats Evaluation CDE Day 2
Grading Meat ID New View Overall Placing Questions Team Activity Test/Formulation

ID: 187 - -
Team Name: Tahoma
Participant Name:
DOMINIC DE LA TORRE
Individual Rank: 74
Individual Total Score: 425
Team Rank: 17
Team Total Score: 1740
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
114324312
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C2
40
Placing Class 2
PartContestantJudge
234123241
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C2
42
Placing Class 3
PartContestantJudge
313242341
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C3
33
Placing Class 4
PartContestantJudge
442314213
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
47
Placing Class 5
PartContestantJudge
512431243
Placing 5 - Cut A5
Placing 5 - Cut B4
Placing 5 - Cut C2
50
Placing Class 6
PartContestantJudge
743124213
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C5
36
Placing Sum
248
Questions on Placing Classes
PartContestantJudge
121
242
312
443
544
622
733
844
934
1021
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: High Choice
2Quality: High ChoiceQuality: High Choice
3Quality: Low PrimeQuality: Average Choice
4Quality: Low PrimeQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
20
Yield Grading
PartContestantJudge
13.51.6
24.72.5
34.71.9
44.62.6
0
Carcass Grading Total
20
Written Exam
PartContestantJudge
1DC
2BD
3DB
4DA
5AA
6CA
7BB
8DD
9BD
10AA
11CA
12BD
13AB
14CD
15CC
16CC
17DD
18AA
19CB
20AA
21BD
22DD
23AA
24BB
25AA
Written Exam - Points per Question4
52
Formulation Solution
PartContestantJudge
1  07
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1BB
2AD
3AA
4DA
5CA
6BB
7DD
8AA
Formulation Questions - Points per Question5
25
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
2Species: Lamb
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
3Species: Pork
Primal: G - Plate
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
4Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
5Species: Beef
Primal: K - Side (Belly)
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: I - Round
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7Species: Beef
Primal: L - Spareribs
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
8Species: Lamb
Primal: B - Brisket
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
9Species: Beef
Primal: H - Rib or Rack
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
10Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
12Species: Beef
Primal: J - Shoulder
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
13Species: Pork
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
14Species: Beef
Primal: E - Ham or Leg
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
15Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: G - Plate
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
17Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
18Species: Pork
Primal: C - Chuck
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
19Species: Pork
Primal: G - Plate
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
20Species: Pork
Primal: G - Plate
Retail: 57 - Steaks - Tip, Cap Off 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 Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
22Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
23Species: Pork
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
24Species: Beef
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
25Species: Pork
Primal: B - Brisket
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
27Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
28Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
29Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
30Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
20
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
60
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
PartContestantJudge
1 2143
Team Activity - Placing Cut A4
Team Activity - Placing Cut B3
Team Activity - Placing Cut C2
 
Team Activity - Questions
PartContestantJudge
8 Omit
Team Activity - Questions - Points5
 
Team Activity - Keep/Cull
PartContestantJudge
1 Cull
2 Cull
3 Keep
4 Cull
5 Keep
6 Keep
7 Cull
8 Keep
Team Activity - Keep/Cull Points1: 6
2: 1
3: 13
4: 7
5: 15
6: 12
7: 2
8: 10
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Saturday, June 20, 2026