The ScanMan
New Mexico State 4-H Conference Contests
Jul 13, 2026
2026 State 4-H Livestock Skill a Thon
Overall

ID: 408 - 4 -
Team Name: Doña Ana County
Participant Name:
ADDISON KIRKSEY
Individual Rank: 11
Individual Total Score: 187
Team Rank: 1
Team Total Score: 666
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
143124132
Placing 1 - Cut A1
Placing 1 - Cut B5
Placing 1 - Cut C3
45
Placing Class 2
PartContestantJudge
212434123
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C3
40
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
85
Questions on Placing Classes
PartContestantJudge
143
232
322
411
511
622
711
833
933
1044
Questions - Points per Question5
40
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
 
Written Exam
PartContestantJudge
1BC
2CC
3CC
4BB
5CC
6AD
7CD
8AA
9DB
10DA
11CB
12AD
13AA
14BC
15CC
16CB
17AC
18BB
19AC
20BA
21DD
22BB
23CC
24BA
25AB
Written Exam - Points per Question2
22
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
2Species: Lamb
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
3Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Pork
Primal: E - Ham or Leg
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
5Species: Lamb
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
14
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Beef
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
8Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
9Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
10Species: Lamb
Primal: J - Shoulder
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 Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
26
Meat ID 11-15
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 16-20
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 21-25
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 26-30
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID Sum
40
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
PartContestantJudge
1 4123
Team Activity - Placing Cut A4
Team Activity - Placing Cut B2
Team Activity - Placing Cut C3
 
Team Activity - Questions
Team Activity - Questions - Points5
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Monday, August 10, 2026