The ScanMan
North Carolina FFA State Convention
Jun 23, 2026
2026 Meat Evaluation
Overall

ID: 15 - -
Team Name: Pamlico
Participant Name:
ASHLEY WARRENN
Individual Rank: 85
Individual Total Score: 284
Team Rank: 34
Team Total Score: 976
View e-Scansheet

DefinitionResponsesScore
Placing Class 1: New York Strip
PartContestantJudge
121342134
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C5
50
Placing Class 2: Ham
PartContestantJudge
212433214
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C2
33
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
83
Questions on Placing Classes
PartContestantJudge
133
222
311
424
544
622
713
824
944
1043
Questions - Points per Question5
30
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1DA
2BC
3AA
4BB
5CC
6 A
7 C
8 B
Formulation Questions - Points per Question10
30
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
2Species: Pork
Primal: A - Breast
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
3Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
4Species: Pork
Primal: F - Loin
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
5Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
13
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
7Species: Beef
Primal: D - Flank
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
8Species: Lamb
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
9Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
10Species: Pork
Primal: E - Ham or Leg
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
18
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: B - Brisket
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
12Species: Beef
Primal: G - Plate
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
13Species: Lamb
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
14Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
15Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
17
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: B - Brisket
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
17Species: Beef
Primal: H - Rib or Rack
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
18Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
19Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
20Species: Lamb
Primal: C - Chuck
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
13
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
22Species: Beef
Primal: D - Flank
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
23Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
24Species: Lamb
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
25Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
22
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: H - Rib or Rack
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat		 
27Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
0
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
 
Meat ID Sum
83
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Anatomy Questions
Team Activity - Questions - Points10
10
Team Activity - Keep/Cull
 
Anatomy Questions Total
10
Written Exam #1-5
PartContestantJudge
1AA
2DC
3BB
4BB
5AA
Written Exam - Points per Question4
16
Written Exam #6-10
PartContestantJudge
6DD
7DB
8CC
9CC
10DD
Written Exam - Points per Question4
16
Written Exam #11-15
PartContestantJudge
11AC
12BC
13BB
14BB
15DC
Written Exam - Points per Question4
8
Written Exam #16-20
PartContestantJudge
16AB
17AC
18DB
19CD
20DA
Written Exam - Points per Question4
0
Written Exam #21-25
PartContestantJudge
21BC
22CA
23DD
24AA
25CB
Written Exam - Points per Question4
8
Written Exam #26-30
Written Exam - Points per Question4
 
Written Exam Total
48

AWS100: Sunday, August 9, 2026