The ScanMan
Kansas 4-H Livestock Sweepstakes
Aug 22, 2026
Meats Evaluation Intermediate
Overall PLACINGS Questions RETAIL ID

ID: 2119 - -
Team Name: Douglas Intermediate
Participant Name:
BLAKELY KALB
Individual Rank: 35
Individual Total Score: 275
Team Rank: 7
Team Total Score: 992
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
143214321
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C6
50
Placing Class 2
PartContestantJudge
212431243
Placing 2 - Cut A3
Placing 2 - Cut B7
Placing 2 - Cut C2
50
Placing Class 3
PartContestantJudge
323144321
Placing 3 - Cut A5
Placing 3 - Cut B2
Placing 3 - Cut C5
24
Placing Class 4
PartContestantJudge
443124312
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing Class 5
PartContestantJudge
514233214
Placing 5 - Cut A4
Placing 5 - Cut B5
Placing 5 - Cut C4
10
Placing Class 6
PartContestantJudge
713241432
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C6
40
Placing Sum
224
Questions on Placing Classes
PartContestantJudge
121
234
324
442
533
612
724
843
932
1022
Questions - Points per Question5
10
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
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: Lamb
Primal: H - Rib or Rack		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
2 Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
3 Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
4 Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Lamb
Primal: D - Flank		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
0
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: E - Ham or Leg
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
7Species: Pork
Primal: E - Ham or Leg
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
8Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
9Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
10Species: Pork
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
11
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
13Cookery: Dry or Moist HeatSpecies: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
14 Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
15 Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16 Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
17 Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
18 Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
19 Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
20Species: Pork
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
2
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
22Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
23Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
24Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
25Species: Beef
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
9
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
27Species: Pork
Primal: K - Side (Belly)
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
28Species: Lamb
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
29Species: Beef
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
30Species: Lamb
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
11
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
41
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
10
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Thursday, September 24, 2026