The ScanMan
Clay County Fall Ag Classic
Meats Judging
Tabulated by C. Shoemaker and G. Bedwell
Overall Retail ID Retail Placings

ID: 1015 - 0 - 0
Team Name: Westwood FFA
Participant Name:
EMMETT KRUEGER
Individual Rank: 17
Individual Total Score: 240
Team Rank: 7
Team Total Score: 690
View e-Scansheet

DefinitionResponsesScore
Pork Blade Steaks
PartContestantJudge
113421432
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C2
46
Pork Rib Chops
PartContestantJudge
221431243
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
48
Sliced Bacon
PartContestantJudge
332414231
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C6
38
Fresh Sausage
PartContestantJudge
414234213
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C3
44
Placing Sum
176
Written Exam
PartContestantJudge
1BC
2DB
3AD
4DA
5BB
6DC
7BB
8DB
9AC
10DA
11BD
12AD
13DC
14DB
15AD
Written Exam - Points per Question2
4
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
2Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
3Species: Pork
Primal: G - Plate
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
4Species: Beef
Primal: A - Breast
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
5Species: Beef
Primal: A - Breast
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) 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 6-10
PartContestantJudge
6Species: Pork
Primal: A - Breast
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
9Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: Pork
Primal: J - Shoulder
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
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
8
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12Species: Beef
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
13Species: Pork
Primal: C - Chuck
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
14Species: Beef
Primal: C - Chuck
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
15Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
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
13
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
17Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
18Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
19Species: Pork
Primal: B - Brisket
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
20Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
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
10
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
22Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
23Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
24Species: Pork
Primal: D - Flank
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
25Species: Beef
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg 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
17
Meat ID Sum
60

AWS100: Thursday, September 24, 2026