The ScanMan
Idaho State CDEs
Jun 02, 2026
2026 Idaho FFA State Meat Evaluation
Overall

ID: 7 - -
Team Name: Cambridge
Participant Name:
EASTON HASTIE
Individual Rank: 76
Individual Total Score: 332
Team Rank: 22
Team Total Score: 1024
View e-Scansheet

DefinitionResponsesScore
Beef Carcass
PartContestantJudge
131423421
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C2
44
Pork Retail
PartContestantJudge
213242314
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
36
Beef Retail
PartContestantJudge
331244132
Placing 3 - Cut A5
Placing 3 - Cut B3
Placing 3 - Cut C2
24
Pork Carcass
PartContestantJudge
442312314
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
33
Lamb Carcass
PartContestantJudge
532141234
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C2
36
Placing Class 6
 
Placing Sum
173
Questions on Placing Classes
PartContestantJudge
134
212
333
422
523
622
734
811
922
1034
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Low Choice
2Quality: Low ChoiceQuality: Low Prime
3Quality: High SelectQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
13.03.3
22.43.0
32.04.4
13
Carcass Grading Total
23
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: A - Breast
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
2Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
3Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
4Species: Pork
Primal: K - Side (Belly)
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
5Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
32
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: B - Brisket
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
7Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
8Species: Beef
Primal: K - Side (Belly)
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
9Species: Beef
Primal: B - Brisket
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
10Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
20
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
12Species: Beef
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
13Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
14Species: Beef
Primal: I - Round
Retail: 65 - Chops - Arm Chop		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
15Species: Pork
Primal: E - Ham or Leg
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
19
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
17Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
18Species: Pork
Primal: H - Rib or Rack
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
19Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
20Species: Pork
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
16
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: I - Round
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
22Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
23Species: Lamb
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
24Species: Beef
Primal: B - Brisket
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
25Species: Beef
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
16
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: K - Side (Belly)
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
27Species: Lamb
Primal: K - Side (Belly)
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
28Species: Beef
Primal: H - Rib or Rack
Retail: 27 - Roasts - Shank Portion		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
29Species: Beef
Primal: J - Shoulder
Retail: 43 - Steaks - Bottom Round Steak		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
30Species: Beef
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
8
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID Sum
111
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Saturday, June 20, 2026