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

ID: 1016 - -
Team Name: East Sac FFA
Participant Name:
BRIGHTON BABCOCK
Individual Rank: 51
Individual Total Score: 106
Team Rank: 15
Team Total Score: 553
View e-Scansheet

DefinitionResponsesScore
Pork Blade Steaks
PartContestantJudge
112341432
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C2
38
Pork Rib Chops
PartContestantJudge
2 1243
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
 
Sliced Bacon
PartContestantJudge
3 4231
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C6
 
Fresh Sausage
PartContestantJudge
412344213
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C3
35
Placing Sum
73
Written Exam
PartContestantJudge
1 C
2 B
3 D
4 A
5 B
6 C
7 B
8 B
9 C
10 A
11 D
12 D
13 C
14 B
15 D
Written Exam - Points per Question2
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
2Species: Pork
Primal: L - Spareribs
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
3Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
4Species: Pork
Primal: B - Brisket
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
5Species: Pork
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or 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
3
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: B - Brisket
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
8Species: Pork
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
9Species: Beef
Primal: B - Brisket
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: Pork
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist 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
5
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: D - Flank
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12Species: Beef
Primal: G - Plate
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
13Species: Pork
Primal: B - Brisket
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
14Species: Beef
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
15Species: Beef
Primal: A - Breast
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or 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
5
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
17Species: Pork
Primal: K - Side (Belly)
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
18Species: Beef
Primal: D - Flank
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
19Species: Beef
Primal: A - Breast
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
20Species: Pork
Primal: G - Plate
Retail: 65 - Chops - Arm 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
3
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: N - Various 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: Lamb
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: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
24Species: Pork
Primal: K - Side (Belly)
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: N - Various Meats		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
33

AWS100: Thursday, September 24, 2026