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:
RUDI WEN DEL
Individual Rank: 52
Individual Total Score: 861
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
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
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
732413214
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C3
47
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
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: 35		 
35
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4321
Reasons Score: 38		 
38
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 2314
Reasons Score: 35		 
35
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2314
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4123
Reasons Score: 35		 
35
Quality
PartContestantJudge
1Avg. ChoiceLow Prime
2Low ChoiceLow Select
3High SelectHigh Select
4Avg. ChoiceAvg. Choice
5Low PrimeAvg. Prime
6Low ChoiceLow Choice
7Low ChoiceAvg. Choice
8Avg. PrimeAvg. Prime
9Low ChoiceLow Choice
10High SelectLow Choice
11Avg. PrimeAvg. Prime
12High ChoiceHigh Choice
13High SelectLow Choice
14Avg. ChoiceAvg. Choice
15High SelectHigh Select
132
Yield
PartContestantJudge
14.72.8
22.92.4
33.53.3
43.73.0
52.82.2
62.12.8
75.23.9
85.74.9
93.73.7
104.64.1
113.32.7
125.95.2
131.01.3
143.53.4
151.61.5
72
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 7- Fat / skin not trimmed or tapered to proper length

  • 10- Hip bone or cartilage exposed or removed

  • 12- (False) Lean exposure
  • 9- Foot / shank removal location
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 4- Deckle and associated fat removal
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		0
    Specification 3
    PartContestantJudge
    3
  • 17- (Not) Perpendicular or parallel at juncture or length of cut

  • 18- Quality grade / Yield grade
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 4- Deckle and associated fat removal

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

  • 13- Lymph gland and associated fat present or removed
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 8- Fat not entirely removed

  • 15- Muscle relative size incorrect
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

  • 13- Lymph gland and associated fat present or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 5- Diaphragm and/or hanging tender removal

  • 13- Lymph gland and associated fat present or removed
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 12- (False) Lean exposure

  • 15- Muscle relative size incorrect
  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 8- Fat not entirely removed

  • 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
    		267
    Beef Grading Total
    		204
    Overall Beef Total
    		471
    Lamb Judging Total
    		135
    Pork Judging Total
    		255
    Placing Total
    		478
    Specifications Total
    		0
    Questions Total
    		 
    Reasons Total
    		179
    Overall Score
    		861
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, September 24, 2026