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

ID: 1012 - -
Team Name: Spencer FFA
Participant Name:
BLANE SANDERSON
Individual Rank: 41
Individual Total Score: 196
Team Rank: 13
Team Total Score: 578
View e-Scansheet

DefinitionResponsesScore
Pork Blade Steaks
PartContestantJudge
112431432
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C2
42
Pork Rib Chops
PartContestantJudge
221341243
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
46
Sliced Bacon
PartContestantJudge
342314231
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C6
50
Fresh Sausage
PartContestantJudge
431424213
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C3
29
Placing Sum
167
Written Exam
PartContestantJudge
1BC
2AB
3CD
4BA
5DB
6AC
7DB
8CB
9BC
10DA
11AD
12DD
13BC
14CB
15BD
Written Exam - Points per Question2
2
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
2Species: Lamb
Primal: E - Ham or Leg
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
3Species: Pork
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
4Species: Beef
Primal: I - Round
Retail: 97 - Smoked/Cured - Shank Portion
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: M - Variety Meats
Retail: 11 - Roasts - Center Loin 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: K - Side (Belly)
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: I - Round
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: M - Variety Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: J - Shoulder
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: Pork
Primal: F - Loin
Retail: 86 - Various - Hocks
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
6
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12Species: Beef
Primal: A - Breast
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
13Species: Beef
Primal: F - Loin
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
14Species: Lamb
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
15Species: Beef
Primal: E - Ham or Leg
Retail: 17 - Roasts - Fresh Side
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: Lamb
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: M - Variety Meats
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
18Species: Beef
Primal: I - Round
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
19Species: Beef
Primal: M - Variety Meats
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
20Species: Pork
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
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
7
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: N - Various Meats
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
22Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
23Species: Lamb
Primal: E - Ham or Leg
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
24Species: Pork
Primal: J - Shoulder
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
25Species: Lamb
Primal: H - Rib or Rack
Retail: 90 - Smoked/Cured - Center Slice
Cookery: 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
6
Meat ID Sum
27

AWS100: Thursday, September 24, 2026