The ScanMan
Texas Tech Meat Judging Camp 2
Jun 14, 2026
SENIOR DIVISION
Overall

ID: 0 - -
Team Name:
Participant Name:
KARALYNN GIRARD
Individual Rank: 38
Individual Total Score: 508
Team Rank: 1
Team Total Score: 2375
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Beef Rounds
PartContestantJudge
114231432
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C7
43
Placing Class 2 - Beef Full Loins
PartContestantJudge
234123142
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C5
47
Placing Class 3 - Hams
PartContestantJudge
341324213
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
38
Placing Class 4 - Lamb Carcasses
PartContestantJudge
414231423
Placing 4 - Cut A3
Placing 4 - Cut B5
Placing 4 - Cut C2
50
Placing Class 5 - Pork Carcasses
PartContestantJudge
523142341
Placing 5 - Cut A2
Placing 5 - Cut B6
Placing 5 - Cut C3
47
Placing Class 6 - Beef Carcasses
PartContestantJudge
712341234
Placing 6 - Cut A6
Placing 6 - Cut B3
Placing 6 - Cut C4
50
Placing Sum
275
Questions on Placing Classes
PartContestantJudge
144
233
311
422
544
632
711
832
944
1013
Questions - Points per Question3
21
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Choice
2Quality: Low PrimeQuality: High Choice
3Quality: Low ChoiceQuality: Average Choice
4Quality: Low ChoiceQuality: Low Choice
5Quality: Average PrimeQuality: High Choice
6Quality: High ChoiceQuality: High Comm.
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
44
Yield Grading
PartContestantJudge
14.63.5
25.65.9
34.93.1
42.62.9
54.13.3
65.55.9
32
Carcass Grading Total
76
Written Exam
PartContestantJudge
1AD
2AD
3BC
4CC
5DC
6AA
7CD
8AA
9DD
10DC
11AD
12BC
13AA
14DC
15DD
16BB
17AB
18BD
19AD
20CA
21DB
22CB
23BB
24AA
25DB
26BD
27CD
28BC
29BD
30AA
Written Exam - Points per Question3
30
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1AA
2CC
3CC
4DD
5AA
6AD
7BB
8AA
Formulation Questions - Points per Question3
21
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: K - Side (Belly)
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
2Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
3Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
4Species: Beef
Primal: J - Shoulder
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
5Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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
20
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: A - Breast
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
7Species: Beef
Primal: D - Flank
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
8Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
9Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
10Species: Beef
Primal: K - Side (Belly)
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
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
12
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
12Species: Beef
Primal: L - Spareribs
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
13Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
14Species: Beef
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
15Species: Beef
Primal: B - Brisket
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
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
8
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: G - Plate
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
17Species: Lamb
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
18Species: Lamb
Primal: E - Ham or Leg
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
19Species: Lamb
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
20Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
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 21-25
PartContestantJudge
21Species: Beef
Primal: D - Flank
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
22Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
23Species: Pork
Primal: K - Side (Belly)
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
24Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
25Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
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
11
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
27Species: Lamb
Primal: J - Shoulder
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
28Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
29Species: Beef
Primal: B - Brisket
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
30Species: Pork
Primal: I - Round
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
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
8
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
32Species: Beef
Primal: I - Round
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
33Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
34Species: Beef
Primal: B - Brisket
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
35Species: Beef
Primal: J - Shoulder
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: 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
13
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: G - Plate
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
37Species: Lamb
Primal: F - Loin
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
38Species: Beef
Primal: F - Loin
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
39Species: Pork
Primal: H - Rib or Rack
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
40Species: Pork
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
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID Sum
85
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
72
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, June 20, 2026