The ScanMan
The NILE 4-H/FFA Judging Contests
Oct 12, 2026
NILE Meats Evaluation FFA SR
Overall

ID: 4 - 11 - 0
Team Name: BAKER
Participant Name:
SAIGE KNIPP
Individual Rank: 37
Individual Total Score: 310
Team Rank: 5
Team Total Score: 1372
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
114233214
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C1
31
Placing Class 2
PartContestantJudge
242132143
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C4
40
Placing Class 3
PartContestantJudge
331241243
Placing 3 - Cut A2
Placing 3 - Cut B1
Placing 3 - Cut C1
43
Placing Class 4
PartContestantJudge
441231423
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
48
Placing Class 5
 
Placing Class 6
 
Placing Sum
162
Questions on Placing Classes
PartContestantJudge
113
243
313
434
534
614
723
841
Questions - Points per Question5
0
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low PrimeQuality: High Standard
2Quality: High ChoiceQuality: Low Choice
3Quality: High SelectQuality: High Comm.
4Quality: Low StandardQuality: Average Choice
5Quality: Average ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
12
Yield Grading
PartContestantJudge
12.52.5
22.74.0
34.14.0
43.23.2
53.63.6
32
Carcass Grading Total
44
Written Exam
PartContestantJudge
1BB
2DD
3BC
4CD
5CA
6DC
7AC
8DC
9BE
10BB
11AA
12CC
13EA
14BB
15AA
16DC
17DC
18BD
19CD
20BC
21CC
22CC
23AA
24AA
25BB
26CD
27AC
28AA
29BB
30AC
Written Exam - Points per Question2
28
Formulation Solution
PartContestantJudge
1 04 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1EB
2CA
3AB
4DD
5AA
6BB
7CD
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: C - Chuck
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
2Species: Lamb
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat
3Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat
4Species: Beef
Primal: K - Side (Belly)
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat
5Species: Pork
Primal: J - Shoulder
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
7Species: Lamb
Primal: J - Shoulder
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
8Species: Pork
Primal: K - Side (Belly)
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Lamb
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat
10Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
12Species: Pork
Primal: J - Shoulder
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
14Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat
15Species: Lamb
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: G - Plate
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat
17Species: Lamb
Primal: I - Round
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
18Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat
19Species: Lamb
Primal: G - Plate
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
20Species: Beef
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat
22Species: Pork
Primal: D - Flank
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat
23Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat
24Species: Lamb
Primal: J - Shoulder
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat
25Species: Beef
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 23 - Roasts - Rib Roast (Frenched)
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
7
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: D - Flank
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: J - Shoulder
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
27Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat
28Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat
29Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat
30Species: Lamb
Primal: G - Plate
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
32Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat
33Species: Pork
Primal: D - Flank
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 69 - Chops - Country Style Ribs
Cookery: Moist Heat
34Species: Beef
Primal: A - Breast
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
35Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
61
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