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:
MOLLY BRODMAN
Individual Rank: 48
Individual Total Score: 906
Team Rank: 12
Team Total Score: 3604

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
323142341
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
46
Placing 4R - Pork Cuts
PartContestantJudge
423143214
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
47
Placing 5R - Lamb Carc.
PartContestantJudge
541324123
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C5
45
Placing 6 - Beef Carc.
PartContestantJudge
623142314
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
723143214
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C3
48
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
924314231
Placing 9 - Cut A4
Placing 9 - Cut B2
Placing 9 - Cut C6
46
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: 38		 
38
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4312
Reasons Score: 33		 
33
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 2314
Reasons Score: 36		 
36
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2314
Reasons Score: 37		 
37
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4132
Reasons Score: 34		 
34
Quality
PartContestantJudge
1Avg. PrimeLow Prime
2Low ChoiceLow Select
3High SelectHigh Select
4High ChoiceAvg. Choice
5Low PrimeAvg. Prime
6Low ChoiceLow Choice
7Avg. ChoiceAvg. Choice
8Low PrimeAvg. Prime
9Avg. ChoiceLow Choice
10Low ChoiceLow Choice
11Avg. PrimeAvg. Prime
12High ChoiceHigh Choice
13Low ChoiceLow Choice
14High ChoiceAvg. Choice
15Low ChoiceHigh Select
131
Yield
PartContestantJudge
13.12.8
22.62.4
33.63.3
43.23.0
52.72.2
62.52.8
74.33.9
84.94.9
94.43.7
104.64.1
112.72.7
125.95.2
131.51.3
144.83.4
152.01.5
92
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
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 20- Rib number incorrect
    		•
    		3
    Specification 3
    PartContestantJudge
    3
  • 23- Meets all specifications
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 14- Muscle number incorrect

  • 23- Meets all specifications
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
    		•
    		0
    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
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 8- Fat not entirely removed
  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 7- Fat / skin not trimmed or tapered to proper length
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 11- Length of cut
  • 14- Muscle number incorrect
    		•
    		0
    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
    		269
    Beef Grading Total
    		223
    Overall Beef Total
    		492
    Lamb Judging Total
    		129
    Pork Judging Total
    		262
    Placing Total
    		482
    Specifications Total
    		23
    Questions Total
    		 
    Reasons Total
    		178
    Overall Score
    		906
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, September 24, 2026