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

ID: 143 - 11 -
Team Name: Whitehall FFA
Participant Name:
BRAXTON WALKER
Individual Rank: 54
Individual Total Score: 271
Team Rank: 13
Team Total Score: 1088
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
142133214
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C1
32
Placing Class 2
PartContestantJudge
232142143
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C4
28
Placing Class 3
PartContestantJudge
312341243
Placing 3 - Cut A2
Placing 3 - Cut B1
Placing 3 - Cut C1
49
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
157
Questions on Placing Classes
PartContestantJudge
143
243
343
414
534
624
733
841
Questions - Points per Question5
5
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: High Standard
2Quality: Average ChoiceQuality: Low Choice
3Quality: High StandardQuality: High Comm.
4Quality: Low SelectQuality: Average Choice
5Quality: Average ChoiceQuality: Average Choice
6Quality: Low Choice 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
14
Yield Grading
PartContestantJudge
12.32.5
24.64.0
33.44.0
41.93.2
54.13.6
62.6 
20
Carcass Grading Total
34
Written Exam
PartContestantJudge
1CB
2DD
3BC
4BD
5AA
6AC
7DC
8DC
9AE
10DB
11DA
12CC
13CA
14BB
15AA
16EC
17AC
18CD
19DD
20BC
21CC
22BC
23BA
24CA
25CB
26AD
27CC
28EA
29BB
30CC
Written Exam - Points per Question2
20
Formulation Solution
PartContestantJudge
1 04 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1DB
2CA
3AB
4CD
5BA
6EB
7DD
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: A - Breast
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
2Species: Beef
Primal: B - Brisket
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat
3Species: Beef
Primal: C - Chuck
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat
4Species: Beef
Primal: D - Flank
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat
5Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry 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
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
7Species: Lamb
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
8Species: Beef
Primal: H - Rib or Rack
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Lamb
Primal: I - Round
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat
10Species: Lamb
Primal: A - Breast
Retail: 51 - Steaks - Round Steak
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
8
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
12Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Species: Beef
Primal: L - Spareribs
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
14Species: Lamb
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat
15Species: Lamb
Primal: I - Round
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry 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
8
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: A - Breast
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat
17Species: Lamb
Primal: B - Brisket
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
18Species: Beef
Primal: B - Brisket
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat
19Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
20Species: Beef
Primal: G - Plate
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or 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: B - Brisket
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat
22Species: Pork
Primal: E - Ham or Leg
Retail: 09 - Roasts - Bottom Round Rump 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: Beef
Primal: B - Brisket
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat
24Species: Pork
Primal: E - Ham or Leg
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat
25Species: Beef
Primal: C - Chuck
Retail: 56 - Steaks - Tenderloin Steak
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
10
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: A - Breast
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: J - Shoulder
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
27Species: BeefSpecies: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat
28Species: Beef
Primal: A - Breast
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat
29Species: Lamb
Primal: A - Breast
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat
30Species: Lamb
Primal: A - Breast
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist 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
2
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
32Species: Beef
Primal: A - Breast
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat
33Species: Pork
Primal: A - Breast
Retail: 72 - Chops - Rib Chop (Frenched)
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: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
35Species: Lamb
Primal: J - Shoulder
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
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
50
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