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

ID: 103 - 1 -
Team Name: ROBERTS
Participant Name:
PARKER YOUNG
Individual Rank: 75
Individual Total Score: 241
Team Rank: 16
Team Total Score: 1009
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
143123214
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C1
38
Placing Class 2
PartContestantJudge
214322143
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C4
32
Placing Class 3
PartContestantJudge
332141243
Placing 3 - Cut A2
Placing 3 - Cut B1
Placing 3 - Cut C1
41
Placing Class 4
PartContestantJudge
413421423
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
41
Placing Class 5
 
Placing Class 6
 
Placing Sum
152
Questions on Placing Classes
PartContestantJudge
133
213
333
444
524
644
743
821
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: High Standard
2Quality: Low PrimeQuality: Low Choice
3Quality: Low SelectQuality: High Comm.
4Quality: High PrimeQuality: Average Choice
5Quality: High ChoiceQuality: Average Choice
6Quality: High Select 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
6
Yield Grading
PartContestantJudge
14.22.5
25.64.0
31.04.0
44.03.2
54.43.6
64.6 
8
Carcass Grading Total
14
Written Exam
PartContestantJudge
1DB
2CD
3BC
4CD
5AA
6CC
7CC
8DC
9CE
10DB
11CA
12DC
13CA
14BB
15AA
16DC
17DC
18BD
19CD
20BC
21BC
22DC
23AA
24BA
25AB
26BD
27AC
28AA
29EB
30AC
Written Exam - Points per Question2
14
Formulation Solution
PartContestantJudge
1 09 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CB
2CA
3BB
4DD
5CA
6EB
7BD
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: C - Chuck
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
2Species: Beef
Primal: I - Round
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat
3Species: Beef
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat
4Species: Beef
Primal: G - Plate
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat
5Species: Pork
Primal: B - Brisket
Retail: 72 - Chops - Rib Chop (Frenched)
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
6
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
7Species: Beef
Primal: D - Flank
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
8Species: Beef
Primal: D - Flank
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Beef
Primal: F - Loin
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat
10Species: Beef
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Dry 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
6
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: L - Spareribs
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
12Species: Pork
Primal: A - Breast
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Species: Pork
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
14Species: Pork
Primal: I - Round
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat
15Species: Lamb
Primal: A - Breast
Retail: 56 - Steaks - Tenderloin Steak
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
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat
17Species: Pork
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
18Species: Beef
Primal: I - Round
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat
19Species: Beef
Primal: G - Plate
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
20Species: Pork
Primal: I - Round
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry 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
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat
22Species: Beef
Primal: D - Flank
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: J - Shoulder
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat
24Species: Beef
Primal: J - Shoulder
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat
25Species: Pork
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Dry 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
3
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: J - Shoulder
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
27Species: Beef
Primal: C - Chuck
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat
28Species: Beef
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat
29Species: Pork
Primal: D - Flank
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat
30Species: Lamb
Primal: J - Shoulder
Retail: 11 - Roasts - Center Loin Roast
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
3
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: C - Chuck
Retail: 86 - Various - Hocks
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
32Species: Beef
Primal: J - Shoulder
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat
33Species: Pork
Primal: A - Breast
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 69 - Chops - Country Style Ribs
Cookery: Moist Heat
34Species: Beef
Primal: C - Chuck
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
35Species: Lamb
Primal: M - Variety Meats
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
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
31
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