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

ID: 57 - -
Team Name: Velva
Participant Name:
TOMMY SCHREINER
Individual Rank: 58
Individual Total Score: 458.5
Team Rank: 13
Team Total Score: 1392
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
134212341
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C3
40
Hams
PartContestantJudge
241323421
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C5
31
T-Bones
PartContestantJudge
312434123
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
39
Beef Carcasses
PartContestantJudge
431421423
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C6
25
Short Loins
PartContestantJudge
513243124
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C4
46
Pork Loins
PartContestantJudge
741324321
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C3
39
Placing Sum
220
Questions on Placing Classes
PartContestantJudge
133
211
344
421
532
614
744
843
932
1021
Questions - Points per Question5
20
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Low Choice
2Quality: High ChoiceQuality: High Choice
3Quality: High SelectQuality: Average Choice
4Quality: Low ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
32.5
Yield Grading
PartContestantJudge
13.54.4
24.65.5
33.15.9
43.32.4
15
Carcass Grading Total
47.5
Written Exam
PartContestantJudge
1BA
2CA
3CC
4DD
5BB
6BB
7AB
8DD
9BB
10CB
11AA
12DD
13CC
14AC
15DD
16AA
17BB
18BB
19CB
20CC
21AA
22DD
23DD
24BB
25BA
Written Exam - Points per Question3
54
Formulation Solution
PartContestantJudge
1 02 06
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1DOmit
2AOmit
3BC
4COmit
5BC
6BB
7BA
8CA
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
2Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
3Species: Beef
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
4Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
5Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry 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
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
8Species: Lamb
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
9Species: Beef
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
10Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry 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
4
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
13Species: Lamb
Primal: H - Rib or Rack		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
14Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
15Species: Lamb
Primal: G - Plate
Retail: 88 - Various - Shank
Cookery: Moist 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
14
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
17Species: BeefSpecies: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
18Species: BeefSpecies: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
19Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
20Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
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: Beef
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
22Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
23Species: Beef
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
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: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
25Species: Beef
Primal: J - Shoulder
Retail: 20 - Roasts - Mock Tender Roast		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
15
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
27Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
28Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
29Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
30Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or 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
16
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: K - Side (Belly)
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
32Species: Pork
Primal: K - Side (Belly)
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
33Species: Beef
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: F - Loin
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
35Species: Beef
Primal: D - Flank
Retail: 06 - Roasts - Blade Roast
Cookery: Moist 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: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
37Species: Pork
Primal: D - Flank
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
38Species: Pork
Primal: K - Side (Belly)
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: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
40Species: Lamb
Primal: D - Flank
Retail: 03 - Roasts - Arm Roast
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
16
Meat ID Sum
87
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