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

ID: 23 - -
Team Name: The Ohio State University
Participant Name:
SYDNEY BARNES
Individual Rank: 53
Individual Total Score: 846
Team Rank: 12
Team Total Score: 3604

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
134123241
Placing 1 - Cut A6
Placing 1 - Cut B3
Placing 1 - Cut C4
40
Placing 2R - Beef Cuts
PartContestantJudge
234124312
Placing 2 - Cut A4
Placing 2 - Cut B7
Placing 2 - Cut C3
46
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
37
Placing 5R - Lamb Carc.
PartContestantJudge
541234123
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C5
50
Placing 6 - Beef Carc.
PartContestantJudge
623142314
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
721343214
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C3
41
Placing 8 - Pork Carc.
PartContestantJudge
834123142
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C5
47
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: 3412
Reasons Score: 33		 
33
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 34		 
34
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2314
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4123
Reasons Score: 36		 
36
Quality
PartContestantJudge
1Avg. PrimeLow Prime
2Avg. ChoiceLow Select
3Avg. ChoiceHigh Select
4High ChoiceAvg. Choice
5Avg. PrimeAvg. Prime
6Avg. ChoiceLow Choice
7Low PrimeAvg. Choice
8High PrimeAvg. Prime
9High ChoiceLow Choice
10High ChoiceLow Choice
11Avg. PrimeAvg. Prime
12Low PrimeHigh Choice
13High ChoiceLow Choice
14Low PrimeAvg. Choice
15High ChoiceHigh Select
90
Yield
PartContestantJudge
12.92.8
22.22.4
33.23.3
42.63.0
52.62.2
62.42.8
73.43.9
85.44.9
94.63.7
104.94.1
112.72.7
124.25.2
132.51.3
143.33.4
151.71.5
84
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
  • 9- Foot / shank removal location
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 8- Fat not entirely removed

  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 6- Fat exceeds recommended depth
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		3
    Specification 7
    PartContestantJudge
    7
  • 8- Fat not entirely removed
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 6- Fat exceeds recommended depth
  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		10
    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
    		244
    Beef Grading Total
    		174
    Overall Beef Total
    		418
    Lamb Judging Total
    		136
    Pork Judging Total
    		251
    Placing Total
    		457
    Specifications Total
    		41
    Questions Total
    		 
    Reasons Total
    		174
    Overall Score
    		846
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    PartContestantJudge
    137 
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, September 24, 2026