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: 18 - -
Team Name: University of Illinois - Alt
Participant Name:
BRADLEY BURLA
Individual Rank: 64
Individual Total Score: 831
Team Rank: 20
Team Total Score: 831

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
332142341
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
44
Placing 4R - Pork Cuts
PartContestantJudge
432143214
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
50
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
741233214
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C3
15
Placing 8 - Pork Carc.
PartContestantJudge
831243142
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C5
45
Placing 9 - Pork Wole. / Retail
PartContestantJudge
942314231
Placing 9 - Cut A4
Placing 9 - Cut B2
Placing 9 - Cut C6
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1024312341
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C5
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 30		 
30
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4312
Reasons Score: 26		 
26
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3214
Reasons Score: 25		 
25
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3214
Reasons Score: 34		 
34
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4123
Reasons Score: 26		 
26
Quality
PartContestantJudge
1Low PrimeLow Prime
2Avg. ChoiceLow Select
3Low ChoiceHigh Select
4High ChoiceAvg. Choice
5Avg. PrimeAvg. Prime
6Low ChoiceLow Choice
7Avg. ChoiceAvg. Choice
8Avg. PrimeAvg. Prime
9Avg. ChoiceLow Choice
10Avg. ChoiceLow Choice
11Low PrimeAvg. Prime
12High ChoiceHigh Choice
13Low ChoiceLow Choice
14High ChoiceAvg. Choice
15Low ChoiceHigh Select
126
Yield
PartContestantJudge
12.62.8
22.02.4
33.63.3
43.43.0
52.72.2
62.62.8
74.03.9
85.44.9
93.43.7
104.14.1
112.02.7
124.75.2
131.51.3
142.53.4
151.01.5
93
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 9- Foot / shank removal location
  • 9- Foot / shank removal location
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 8- Fat not entirely removed

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

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

  • 11- Length of cut

  • 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
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 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
  • 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

  • 13- Lymph gland and associated fat present or removed
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 23- Meets all specifications
  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed
  • 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
    		221
    Beef Grading Total
    		219
    Overall Beef Total
    		440
    Lamb Judging Total
    		124
    Pork Judging Total
    		248
    Placing Total
    		452
    Specifications Total
    		19
    Questions Total
    		 
    Reasons Total
    		141
    Overall Score
    		831
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, September 24, 2026