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: 3 - -
Team Name: Oklahoma State University - Alt
Participant Name:
LILY COUNTS
Individual Rank: 53
Individual Total Score: 997
Team Rank: 9
Team Total Score: 4102

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
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
723413214
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C3
45
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
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: 43		 
43
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4312
Reasons Score: 36		 
36
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 2314
Reasons Score: 38		 
38
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3214
Reasons Score: 44		 
44
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4123
Reasons Score: 40		 
40
Quality
PartContestantJudge
1Low PrimeLow Prime
2Low ChoiceLow Select
3High SelectHigh Select
4Avg. ChoiceAvg. Choice
5Avg. PrimeAvg. Prime
6Low ChoiceLow Choice
7High ChoiceAvg. Choice
8High PrimeAvg. Prime
9Avg. ChoiceLow Choice
10Avg. ChoiceLow Choice
11Avg. PrimeAvg. Prime
12High ChoiceHigh Choice
13Low ChoiceLow Choice
14High ChoiceAvg. Choice
15Low ChoiceHigh Select
133
Yield
PartContestantJudge
13.32.8
22.12.4
33.43.3
42.93.0
52.32.2
62.42.8
73.43.9
84.84.9
93.83.7
104.34.1
112.72.7
125.15.2
131.21.3
143.03.4
151.81.5
117
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

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

  • 20- Rib number incorrect
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 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
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect

  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5 
  • 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

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 13- Lymph gland and associated fat present or removed
  • 13- Lymph gland and associated fat present or removed
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 10- Hip bone or cartilage exposed 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
    		274
    Beef Grading Total
    		250
    Overall Beef Total
    		524
    Lamb Judging Total
    		140
    Pork Judging Total
    		276
    Placing Total
    		489
    Specifications Total
    		57
    Questions Total
    		 
    Reasons Total
    		201
    Overall Score
    		997
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, September 24, 2026