The ScanMan
Texas A&M Meat Judging Camp
Jul 18, 2026
2026 TAMU Meat Judging Camp
Overall Pork & Lamb Judging Questions Retail ID Total Beef

ID: 0 - -
Team Name:
Participant Name:
CROS A A
Individual Rank: 57
Individual Total Score: 422
Team Rank: 1
Team Total Score: 3067
View e-Scansheet

DefinitionResponsesScore
Beef Short Loins
PartContestantJudge
132142314
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C6
45
Pork Loins
PartContestantJudge
231243124
Placing 2 - Cut A6
Placing 2 - Cut B2
Placing 2 - Cut C4
50
Pork Loin Chops
PartContestantJudge
324132413
Placing 3 - Cut A5
Placing 3 - Cut B3
Placing 3 - Cut C2
50
Lamb Cxs
PartContestantJudge
434123412
Placing 4 - Cut A3
Placing 4 - Cut B6
Placing 4 - Cut C2
50
Beef Cxs
PartContestantJudge
513241234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C2
47
Pork Cxs
PartContestantJudge
734124321
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C3
45
Placing Sum
287
Questions on Placing Classes
PartContestantJudge
124
222
334
444
523
644
711
841
931
1044
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: High Select
2Quality: High SelectQuality: Low Select
3Quality: High StandardQuality: Low Choice
4Quality: Low SelectQuality: Low Select
5Quality: Low PrimeQuality: High Select
6Quality: High StandardQuality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
31
Yield Grading
PartContestantJudge
14.71.4
23.21.8
33.72.9
44.23.1
54.62.4
63.41.8
5
Carcass Grading Total
36
Written Exam
PartContestantJudge
1BC
2AB
3DC
4DD
5CA
6DC
7BB
8AD
9AC
10CD
11CD
12AC
13DD
14BA
15BD
Written Exam - Points per Question5
15
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
2Species: Pork
Primal: M - Variety Meats
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
3Species: Pork
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
4Species: Lamb
Primal: E - Ham or Leg
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
5Species: Pork
Primal: D - Flank
Retail: 71 - Chops - Rib Chop
Cookery: Dry or 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
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
7Species: Pork
Primal: N - Various Meats
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
8Species: Pork
Primal: I - Round
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: C - Chuck
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
10Species: Lamb
Primal: D - Flank
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: J - Shoulder
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
12Species: Lamb
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
13Species: Lamb
Primal: L - Spareribs
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
14Species: Beef
Primal: M - Variety Meats
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
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
16
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: I - Round
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
18Species: Beef
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
19Species: Lamb
Primal: C - Chuck
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
20Species: Pork
Primal: K - Side (Belly)
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: E - Ham or Leg
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
22Species: Pork
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
23Species: Pork
Primal: B - Brisket
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
24Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
25Species: Lamb
Primal: L - Spareribs
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: K - Side (Belly)
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
27Species: Pork
Primal: J - Shoulder
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
28Species: Lamb
Primal: N - Various Meats
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
29Species: Pork
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
30Species: Beef
Primal: E - Ham or Leg
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: B - Brisket
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
32Species: Lamb
Primal: L - Spareribs
Retail: 27 - Roasts - Shank Portion		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
33Species: Pork
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
34Species: Pork
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
35Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
37Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
38Species: Pork
Primal: J - Shoulder
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
39Species: Beef
Primal: I - Round
Retail: 21 - Roasts - Petite Tender		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
40Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID Sum
59
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: Monday, August 10, 2026