The ScanMan
North Dakota FFA State CDEs
Jun 01, 2026
Meats Evaluation
Overall

ID: 26 - -
Team Name: Lakota
Participant Name:
TRISTEN FINCHER
Individual Rank: 89
Individual Total Score: 341
Team Rank: 23
Team Total Score: 781
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
112342341
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C3
30
Hams
PartContestantJudge
212433421
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C5
14
T-Bones
PartContestantJudge
314234123
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
47
Beef Carcasses
PartContestantJudge
421341423
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C6
35
Short Loins
PartContestantJudge
521433124
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C4
22
Pork Loins
PartContestantJudge
724134321
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C3
30
Placing Sum
178
Questions on Placing Classes
PartContestantJudge
123
231
314
441
522
644
714
833
922
1041
Questions - Points per Question5
20
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Choice
2Quality: Average ChoiceQuality: High Choice
3Quality: Low ChoiceQuality: Average Choice
4Quality: Average PrimeQuality: Low Choice
5Quality: High Prime 
6Quality: Average Prime 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
20
Yield Grading
PartContestantJudge
13.34.4
24.55.5
32.45.9
45.72.4
53.2 
64.6 
0
Carcass Grading Total
20
Written Exam
PartContestantJudge
1AA
2CA
3CC
4BD
5DB
6DB
7BB
8DD
9CB
10AB
11DA
12DD
13AC
14CC
15BD
16AA
17BB
18AB
19AB
20CC
21AA
22DD
23CD
24AB
25AA
Written Exam - Points per Question3
36
Formulation Solution
PartContestantJudge
1 01 06
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1BOmit
2AOmit
3BC
4COmit
5BC
6BB
7AA
8CA
Formulation Questions - Points per Question5
25
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
2Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
3Species: Beef
Primal: I - Round
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
4Species: Beef
Primal: L - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
5Species: Beef
Primal: A - Breast
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: E - Ham or Leg
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Beef
Primal: F - Loin
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
8Species: Lamb
Primal: D - Flank
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
9Primal: F - Loin
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
10Species: Lamb
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
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
8
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: K - Side (Belly)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
12Species: Lamb
Primal: G - Plate
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
13Species: Beef
Primal: K - Side (Belly)
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
14Species: Pork
Primal: D - Flank
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
15Species: Lamb
Primal: L - Spareribs
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: G - Plate
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
17Species: Pork
Primal: D - Flank
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
18Species: Beef
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
19Species: Pork
Primal: H - Rib or Rack
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
20Species: Pork
Primal: J - Shoulder
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top 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
8
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
22Species: Beef
Primal: K - Side (Belly)
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
23Species: Pork
Primal: L - Spareribs
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
24Species: Lamb
Primal: M - Variety Meats
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
25Species: Lamb
Primal: N - Various Meats
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
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
6
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: D - Flank
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
27Species: Pork
Primal: N - Various Meats
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
28Species: Pork
Primal: N - Various Meats
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
29Species: Pork
Primal: G - Plate
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
30Species: Lamb
Primal: G - Plate
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
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
3
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: F - Loin
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
32Species: Pork
Primal: G - Plate
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
33Species: Beef
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
35Species: Beef
Primal: L - Spareribs
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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
6
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: K - Side (Belly)
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
37Species: Pork
Primal: F - Loin
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
38Species: Pork
Primal: D - Flank
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
39Species: Lamb
Primal: M - Variety Meats
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
40Species: Lamb
Primal: C - Chuck
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
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
10
Meat ID Sum
52
Team Activity
PartContestantJudge
1 4213
Team Activity - Placing Cut A4
Team Activity - Placing Cut B4
Team Activity - Placing Cut C3
 

AWS100: Saturday, June 20, 2026