The ScanMan
Fergus Face-Off
Oct 07, 2026
Fergus Face-Off Meats
Overall

ID: 48 - 4 -
Team Name: MISSION VALLEY
Participant Name:
ELI KUITGEN
Individual Rank: 61
Individual Total Score: 87
Team Rank: 4
Team Total Score: 1138
View e-Scansheet

DefinitionResponsesScore
Bacon
PartContestantJudge
1 1324
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C5
 
Beef Top Loin BNLS
PartContestantJudge
212343214
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C5
42
Pork Loin Chops
PartContestantJudge
312343241
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
25
Placing Class 4
PartContestantJudge
41342 
 
Placing Class 5
PartContestantJudge
51432 
 
Placing Class 6
PartContestantJudge
71342 
 
Placing Sum
67
Questions on Placing Classes
PartContestantJudge
71 
Questions - Points per Question5
0
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Average Prime
2 Quality: High Standard
3 Quality: Low Comm.
4 Quality: Average Choice
5 Quality: Low Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
PartContestantJudge
13.54.4
2 3.0
35.32.6
44.33.4
5 2.3
64.4 
8
Carcass Grading Total
8
Written Exam
PartContestantJudge
1AA
2CB
3CE
4DB
5CB
6AB
7BD
8BD
9BA
10BA
11AB
12AA
13CB
14CD
15BB
16CC
17CB
18BA
19CB
20CC
21BC
22BD
23 C
24CD
25CA
26C 
27B 
28C 
29C 
30B 
Written Exam - Points per Question2
10
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Retail: 95 - Smoked/Cured - Rib ChopSpecies: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
2Retail: 65 - Chops - Arm ChopSpecies: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
3Primal: M - Variety MeatsSpecies: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
4Primal: F - Loin
Retail: 27 - Roasts - Shank Portion		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
5Retail: 23 - Roasts - Rib Roast (Frenched)Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 6-10
PartContestantJudge
6Retail: 22 - Roasts - Rib RoastSpecies: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
7Primal: M - Variety Meats
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat
8Primal: F - LoinSpecies: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
9Primal: M - Variety MeatsSpecies: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
10Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 11-15
PartContestantJudge
11 Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
12 Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
13 Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
14Primal: M - Variety MeatsSpecies: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
15 Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 16-20
PartContestantJudge
16 Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
17Primal: L - SpareribsSpecies: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
18Primal: L - SpareribsSpecies: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
19Retail: 88 - Various - ShankSpecies: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
20 Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 21-25
PartContestantJudge
21Retail: 66 - Chops - Blade ChopSpecies: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
22Primal: L - Spareribs
Retail: 36 - Roasts - Tip, Cap Off Roast		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
23 Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
24Primal: L - Spareribs
Retail: 42 - Steaks - Blade Steak		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
25Primal: N - Various MeatsSpecies: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 26-30
PartContestantJudge
26Primal: N - Various Meats
Retail: 95 - Smoked/Cured - Rib Chop		Species: Lamb
Primal: F - Loin
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
27 Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
28Primal: N - Various MeatsSpecies: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
29Retail: 75 - Chops - Top Loin Chop (Bnls)Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
30Primal: E - Ham or Leg
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 31-35
PartContestantJudge
31Primal: L - Spareribs
Retail: 72 - Chops - Rib Chop (Frenched)		 
32Retail: 02 - Roasts - Arm Picnic 
33Retail: 03 - Roasts - Arm Roast 
34Primal: L - Spareribs
Retail: 04 - Roasts - Arm Roast (Bnls)		 
35Species: Pork
Retail: 04 - Roasts - Arm Roast (Bnls)		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Species: Beef
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		 
37Species: Pork 
38Species: Lamb
Retail: 78 - Variety - Liver		 
39Species: Lamb
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) 		 
40Species: Lamb 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID Sum
2
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Thursday, November 12, 2026