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

ID: 18 - -
Team Name: Garrison
Participant Name:
WILLIAM LEPPELL
Individual Rank: 87
Individual Total Score: 344.5
Team Rank: 33
Team Total Score: 397.5
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
124312341
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C3
46
Hams
PartContestantJudge
212433421
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C5
14
T-Bones
PartContestantJudge
342314123
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
36
Beef Carcasses
PartContestantJudge
441231423
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C6
47
Short Loins
PartContestantJudge
542313124
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C4
14
Pork Loins
PartContestantJudge
743214321
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C3
50
Placing Sum
207
Questions on Placing Classes
PartContestantJudge
143
231
314
411
532
614
724
843
932
1021
Questions - Points per Question5
5
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Low Choice
2Quality: Low SelectQuality: High Choice
3Quality: Average ChoiceQuality: Average Choice
4Quality: High SelectQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
22.5
Yield Grading
PartContestantJudge
14.34.4
23.25.5
33.65.9
43.72.4
10
Carcass Grading Total
32.5
Written Exam
PartContestantJudge
1CA
2DA
3DC
4DD
5BB
6CB
7CB
8DD
9BB
10EB
11AA
12DD
13BC
14CC
15BD
16AA
17BB
18BB
19CB
20AC
21AA
22CD
23AD
24AB
25BA
Written Exam - Points per Question3
33
Formulation Solution
PartContestantJudge
1 08 06
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1COmit
2BOmit
3DC
4AOmit
5BC
6BB
7DA
8DA
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
2Species: Beef
Primal: C - Chuck		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
3Species: Beef
Primal: B - Brisket
Retail: 22 - Roasts - Rib Roast		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
4Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
5Species: Beef
Primal: L - Spareribs
Retail: 86 - Various - Hocks
Cookery: 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
7
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: B - Brisket
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Beef
Primal: C - Chuck
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
8Species: Beef
Primal: L - Spareribs
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
9Species: Beef
Primal: M - Variety Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
10Species: Beef
Primal: B - Brisket
Retail: 55 - Steaks - T-Bone Steak
Cookery: 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
1
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
12Species: Beef
Primal: J - Shoulder
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
13Species: Lamb
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
14Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
15Species: Lamb
Primal: I - Round
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
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
9
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: I - Round
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
17Species: Lamb
Primal: I - Round
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
18Species: Beef
Primal: C - Chuck
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
19Species: Pork
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
20Species: Pork
Primal: J - Shoulder
Retail: 71 - Chops - Rib Chop
Cookery: Moist 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
3
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
22Species: Pork
Primal: K - Side (Belly)
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
23Primal: C - Chuck
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
24Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
25Species: Lamb
Primal: I - Round
Retail: 12 - Roasts - Center 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
4
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: C - Chuck
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
27Species: Beef
Primal: J - Shoulder
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
28Species: Pork
Primal: K - Side (Belly)
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
29Species: Pork
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
30Species: Pork
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
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
7
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: E - Ham or Leg
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
32Species: Lamb
Primal: K - Side (Belly)
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
33Species: Beef
Primal: B - Brisket
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: B - Brisket
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
35Species: Beef
Primal: C - Chuck
Retail: 22 - Roasts - Rib 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
2
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: B - Brisket
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
37Species: Pork
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
38Species: Pork
Primal: C - Chuck
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
39Species: Lamb
Primal: H - Rib or Rack
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
40Species: Lamb
Primal: L - Spareribs
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: 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
4
Meat ID Sum
37
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