The ScanMan
Eastern National Meat Judging
Sep 19, 2026
AMSA Eastern National-American Division-Alt
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 25 - -
Team Name: University of Florida - Alt
Participant Name:
KENDALL BECHTOLD
Individual Rank: 63
Individual Total Score: 888
Team Rank: 15
Team Total Score: 2860

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
132413241
Placing 1 - Cut A6
Placing 1 - Cut B3
Placing 1 - Cut C4
50
Placing 2R - Beef Cuts
PartContestantJudge
243124312
Placing 2 - Cut A4
Placing 2 - Cut B7
Placing 2 - Cut C3
50
Placing 3R - Pork Carc.
PartContestantJudge
332412341
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
48
Placing 4R - Pork Cuts
PartContestantJudge
432143214
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
514234123
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C5
48
Placing 6 - Beef Carc.
PartContestantJudge
623412314
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C3
47
Placing 7 - Beef Cuts
PartContestantJudge
724313214
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C3
35
Placing 8 - Pork Carc.
PartContestantJudge
831423142
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C5
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943214231
Placing 9 - Cut A4
Placing 9 - Cut B2
Placing 9 - Cut C6
48
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1023412341
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C5
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 36		 
36
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4312
Reasons Score: 35		 
35
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3214
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1423
Reasons Score: 30		 
30
Quality
PartContestantJudge
1Low PrimeLow Prime
2Low ChoiceLow Select
3Low ChoiceHigh Select
4High ChoiceAvg. Choice
5Low PrimeAvg. Prime
6Avg. ChoiceLow Choice
7Avg. ChoiceAvg. Choice
8High PrimeAvg. Prime
9Low ChoiceLow Choice
10High ChoiceLow Choice
11Avg. PrimeAvg. Prime
12High ChoiceHigh Choice
13High SelectLow Choice
14High ChoiceAvg. Choice
15Low ChoiceHigh Select
124
Yield
PartContestantJudge
13.42.8
22.12.4
33.93.3
43.03.0
52.82.2
62.52.8
73.63.9
85.74.9
93.63.7
103.74.1
112.22.7
124.65.2
131.91.3
143.53.4
151.11.5
88
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 7- Fat / skin not trimmed or tapered to proper length

  • 9- Foot / shank removal location

  • 11- Length of cut
  • 9- Foot / shank removal location
    		•
    		3
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut

  • 20- Rib number incorrect
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 6- Fat exceeds recommended depth

  • 15- Muscle relative size incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 5- Diaphragm and/or hanging tender removal

  • 7- Fat / skin not trimmed or tapered to proper length

  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
    		•
    		3
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		7
    Questions 1 - Beef Carc.
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    Questions - Points per Question5
    		 
    Beef Judging Total
    		253
    Beef Grading Total
    		212
    Overall Beef Total
    		465
    Lamb Judging Total
    		128
    Pork Judging Total
    		265
    Placing Total
    		476
    Specifications Total
    		30
    Questions Total
    		 
    Reasons Total
    		170
    Overall Score
    		888
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, September 24, 2026