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: 14 - -
Team Name: North Dakota State University
Participant Name:
BROOKLYN FORTIER
Individual Rank: 51
Individual Total Score: 896
Team Rank: 13
Team Total Score: 2685

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
243214312
Placing 2 - Cut A4
Placing 2 - Cut B7
Placing 2 - Cut C3
47
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
543124123
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C5
36
Placing 6 - Beef Carc.
PartContestantJudge
623142314
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
723413214
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C3
45
Placing 8 - Pork Carc.
PartContestantJudge
813243142
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C5
43
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
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: 4321
Reasons Score: 36		 
36
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3214
Reasons Score: 35		 
35
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3214
Reasons Score: 39		 
39
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4312
Reasons Score: 28		 
28
Quality
PartContestantJudge
1Avg. PrimeLow Prime
2High SelectLow Select
3Low SelectHigh Select
4Avg. ChoiceAvg. Choice
5Low PrimeAvg. Prime
6High SelectLow Choice
7Low ChoiceAvg. Choice
8High PrimeAvg. Prime
9Low ChoiceLow Choice
10Low CommercialLow Choice
11Avg. PrimeAvg. Prime
12Low PrimeHigh Choice
13Low ChoiceLow Choice
14Avg. CommercialAvg. Choice
15High SelectHigh Select
114
Yield
PartContestantJudge
12.22.8
22.22.4
33.13.3
42.43.0
52.12.2
62.72.8
74.03.9
85.14.9
93.83.7
104.04.1
112.82.7
125.75.2
131.61.3
143.73.4
151.31.5
113
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
  • 9- Foot / shank removal location
    		•
    		7
    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
  • 8- Fat not entirely removed

  • 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
  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 12- (False) Lean exposure
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 8- Fat not entirely removed

  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut

  • 23- Meets all specifications
  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    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
    		264
    Beef Grading Total
    		227
    Overall Beef Total
    		491
    Lamb Judging Total
    		114
    Pork Judging Total
    		261
    Placing Total
    		465
    Specifications Total
    		30
    Questions Total
    		 
    Reasons Total
    		174
    Overall Score
    		896
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, September 24, 2026