The ScanMan
WJFCS Meat ID Contest
Oct 09, 2026
Junior Meat ID 2026 WJFCS
Overall

ID: 1 - -
Team Name: Pennington
Participant Name:
AUDREY ODDEN
Individual Rank: 5
Individual Total Score: 134
Team Rank: 1
Team Total Score: 377
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Lamb Chops
PartContestantJudge
143123412
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
47
Placing Class 2 - Pork Chops
PartContestantJudge
242314231
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C2
50
Placing Sum
97
Questions on Placing Classes
PartContestantJudge
143
232
321
411
522
641
Questions - Points per Question5
10
Carcass Grading Total
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
2Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
3Species: Lamb
Primal: E - Ham or Leg
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat
5Species: Pork
Primal: F - Loin
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
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
17
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: D - Flank
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat
7Species: Beef
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
8Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: L - Spareribs
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat
10Species: Beef
Primal: B - Brisket
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round 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
10
Meat ID Sum
27

AWS100: Thursday, November 12, 2026