The ScanMan
American Royal Meat Judging
Oct 18, 2026
American Royal - American Division - Alt
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 9 - -
Team Name: Texas Tech University - Alt
Participant Name:
BRECKEN SHIPMAN
Individual Rank: 26
Individual Total Score: 1040
Team Rank: 6
Team Total Score: 4160

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
142134231
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C3
47
Placing 2R - Beef Cuts
PartContestantJudge
242134213
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C5
50
Placing 3R - Pork Carc.
PartContestantJudge
312341234
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C4
50
Placing 4R - Pork Cuts
PartContestantJudge
421342134
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
513421342
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C5
50
Placing 6 - Beef Carc.
PartContestantJudge
621341234
Placing 6 - Cut A3
Placing 6 - Cut B3
Placing 6 - Cut C7
47
Placing 7 - Beef Cuts
PartContestantJudge
724312431
Placing 7 - Cut A7
Placing 7 - Cut B3
Placing 7 - Cut C4
50
Placing 8 - Pork Carc.
PartContestantJudge
831423124
Placing 8 - Cut A3
Placing 8 - Cut B5
Placing 8 - Cut C3
47
Placing 9 - Pork Wole. / Retail
PartContestantJudge
934123412
Placing 9 - Cut A2
Placing 9 - Cut B6
Placing 9 - Cut C2
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1021431234
Placing 10 - Cut A2
Placing 10 - Cut B7
Placing 10 - Cut C2
46
Placing 11
 
Placing 12
PartContestantJudge
122143 
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4213
Reasons Score: 42		 
42
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4213
Reasons Score: 45		 
45
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1234
Reasons Score: 40		 
40
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2134
Reasons Score: 37		 
37
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1342
Reasons Score: 43		 
43
Quality
PartContestantJudge
1Low CommercialHigh Commercial
2Low PrimeAvg. Prime
3High SelectHigh Select
4High SelectLow Choice
5Low SelectLow Select
6Low CommercialAvg. Commercial
7Avg. ChoiceAvg. Choice
8High ChoiceHigh Choice
9Avg. ChoiceHigh Choice
10Avg. ChoiceAvg. Choice
11Avg. UtilityHigh Utility
12Avg. ChoiceHigh Choice
13High ChoiceLow Prime
14High SelectLow Choice
15Low ChoiceLow Choice
129
Yield
PartContestantJudge
14.44.5
25.85.9
35.35.5
42.72.9
52.52.5
63.33.2
73.43.3
85.95.9
93.02.9
103.43.7
112.73.1
123.73.5
133.34.0
142.92.9
152.83.0
123
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect

  • 15- Muscle relative size incorrect
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut

  • 14- Muscle number incorrect
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 7- Fat / skin not trimmed or tapered to proper length
  • 7- Fat / skin not trimmed or tapered to proper length

  • 14- Muscle number incorrect
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 10- Hip bone or cartilage exposed or removed
  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 4- Deckle and associated fat removal

  • 15- Muscle relative size incorrect

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 4- Deckle and associated fat removal

  • 15- Muscle relative size incorrect

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 20- Rib number incorrect
  • 20- Rib number incorrect
    		•
    		10
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 4
    2 4
    3 1
    4 1
    5 3
    6 2
    7 3
    8 1
    9 4
    10 4
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 3
    2 1
    3 4
    4 4
    5 1
    6 2
    7 1
    8 2
    9 3
    10 3
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 4
    2 1
    3 2
    4 4
    5 1
    6 2
    7 4
    8 1
    9 1
    10 2
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 2
    2 4
    3 1
    4 3
    5 2
    6 3
    7 4
    8 4
    9 1
    10 4
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 2
    2 4
    3 3
    4 1
    5 1
    6 2
    7 4
    8 4
    9 1
    10 1
    Questions - Points per Question5
    		 
    Beef Judging Total
    		281
    Beef Grading Total
    		252
    Overall Beef Total
    		533
    Lamb Judging Total
    		139
    Pork Judging Total
    		274
    Placing Total
    		487
    Specifications Total
    		94
    Questions Total
    		 
    Reasons Total
    		207
    Overall Score
    		1040
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, November 12, 2026