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

ID: 4 - -
Team Name: Butte/Lawrence
Participant Name:
JACK BLAIR
Individual Rank: 3
Individual Total Score: 140
Team Rank: 3
Team Total Score: 257
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Lamb Chops
PartContestantJudge
134123412
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
50
Placing Class 2 - Pork Chops
PartContestantJudge
243214231
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C2
46
Placing Sum
96
Questions on Placing Classes
PartContestantJudge
133
232
321
411
532
611
Questions - Points per Question5
15
Carcass Grading Total
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
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: H - Rib or Rack
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
3Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry 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 or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat
5Species: Pork
Primal: J - Shoulder
Retail: 85 - Various - Ground Pork
Cookery: Dry 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
14
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: I - Round
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat
7Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
8Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
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: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat
10Species: Lamb
Primal: F - Loin
Retail: 59 - Steaks - Top Loin 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
15
Meat ID Sum
29

AWS100: Thursday, November 12, 2026