The ScanMan
Fearless Champions Shootout
May 24, 2026
TTU Meat Judging Camp 1 - JUNIOR
Overall

ID: 0 - -
Team Name:
Participant Name:
ARIANNA RODRIGUEZ
Individual Rank: 29
Individual Total Score: 286
Team Rank: 1
Team Total Score: 2175
View e-Scansheet

DefinitionResponsesScore
Lamb Carcasses
PartContestantJudge
113421324
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C2
48
Pork Carcasses
PartContestantJudge
213244321
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C6
17
Pork Centerloins
PartContestantJudge
314231342
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
42
Beef Full Loins
PartContestantJudge
414321432
Placing 4 - Cut A2
Placing 4 - Cut B7
Placing 4 - Cut C2
50
Beef Rounds
PartContestantJudge
524133142
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
21
Beef Carcasses
PartContestantJudge
723141432
Placing 6 - Cut A6
Placing 6 - Cut B2
Placing 6 - Cut C7
9
Placing Sum
187
Questions
PartContestantJudge
124
244
314
432
542
622
741
832
913
1041
Questions - Points per Question3
6
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Low Choice
2Quality: High ChoiceQuality: High Choice
3 Quality: Low Prime
4 Quality: High Choice
5Quality: Average PrimeQuality: High Comm.
6 Quality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
14.72.2
22.53.0
35.43.5
42.63.8
54.33.9
63.43.5
26
Carcass Grading Total
36
Questions
PartContestantJudge
1BD
2DB
3AB
4CC
5AD
6CD
7BA
8DC
9CB
10AC
11DD
12BA
13DA
14AB
15BC
16CB
17CB
18DC
19AB
20BB
21 A
22 C
23 C
24 D
25 C
26 D
27 C
28 C
29 B
30 D
Written Exam - Points per Question3
9
Questions
PartContestantJudge
1DA
2 C
3AD
4EC
5CB
6AD
7BB
8ED
Formulation Questions - Points per Question3
3
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: C - Chuck
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Beef
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
3Species: Pork
Primal: B - Brisket
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
4Species: Pork
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
5Species: Beef
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: B - Brisket
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
7Species: Beef
Primal: C - Chuck
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
8Species: Pork
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
9Species: Beef
Primal: B - Brisket
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
10Species: Beef
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: E - Ham or Leg
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
12Species: Pork
Primal: B - Brisket
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
13Species: Beef
Primal: B - Brisket
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
14Species: Pork
Primal: B - Brisket
Retail: 66 - Chops - Blade Chop		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
15Species: Pork
Primal: B - Brisket
Retail: 87 - Various - Sausage Link/Pattie		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
17Primal: A - Breast
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
18Species: Pork
Primal: C - Chuck
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
19Species: Beef
Primal: B - Brisket
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
20Species: Lamb
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: B - Brisket
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
22Species: Pork
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
23Species: Beef
Primal: B - Brisket
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
24Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
25Species: Pork
Primal: C - Chuck
Retail: 80 - Variety - Tongue		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
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
6
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: C - Chuck
Retail: 77 - Variety - Kidney		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
27Species: Pork
Primal: B - Brisket
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
28Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
29Species: Pork
Primal: B - Brisket
Retail: 20 - Roasts - Mock Tender Roast		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
30Species: Beef
Primal: B - Brisket
Retail: 81 - Variety - Tripe		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: 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 31-35
PartContestantJudge
31Species: Beef
Primal: B - Brisket
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
32Species: Pork
Primal: B - Brisket
Retail: 66 - Chops - Blade Chop		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
33Species: Beef
Primal: B - Brisket
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
34Species: Beef
Primal: B - Brisket
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
35Species: Beef
Primal: C - Chuck
Retail: 39 - Roasts - Top Round Roast
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 Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: C - Chuck
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
37Species: Beef
Primal: B - Brisket
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
38Species: Beef
Primal: B - Brisket
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
39Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
40Species: Pork
Primal: B - Brisket
Retail: 72 - Chops - Rib Chop (Frenched)		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
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
2
Meat ID Sum
45
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
18
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, June 20, 2026