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

ID: 17 - -
Team Name: Texas A&M University
Participant Name:
MARTI DUCOTE
Individual Rank: 28
Individual Total Score: 1030
Team Rank: 6
Team Total Score: 4168

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
142314231
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C3
50
Placing 2R - Beef Cuts
PartContestantJudge
224134213
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C5
47
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
612341234
Placing 6 - Cut A3
Placing 6 - Cut B3
Placing 6 - Cut C7
50
Placing 7 - Beef Cuts
PartContestantJudge
724312431
Placing 7 - Cut A7
Placing 7 - Cut B3
Placing 7 - Cut C4
50
Placing 8 - Pork Carc.
PartContestantJudge
831243124
Placing 8 - Cut A3
Placing 8 - Cut B5
Placing 8 - Cut C3
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
934213412
Placing 9 - Cut A2
Placing 9 - Cut B6
Placing 9 - Cut C2
48
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1012431234
Placing 10 - Cut A2
Placing 10 - Cut B7
Placing 10 - Cut C2
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4231
Reasons Score: 45		 
45
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2413
Reasons Score: 43		 
43
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1234
Reasons Score: 37		 
37
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2134
Reasons Score: 43		 
43
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1342
Reasons Score: 43		 
43
Quality
PartContestantJudge
1High CommercialHigh Commercial
2Avg. PrimeAvg. Prime
3High SelectHigh Select
4Low SelectLow Choice
5Low SelectLow Select
6Low CommercialAvg. Commercial
7High ChoiceAvg. Choice
8High ChoiceHigh Choice
9High ChoiceHigh Choice
10Low ChoiceAvg. Choice
11Avg. UtilityHigh Utility
12High ChoiceHigh Choice
13Low PrimeLow Prime
14Low StandardLow Choice
15Low ChoiceLow Choice
127
Yield
PartContestantJudge
14.44.5
25.95.9
35.65.5
43.32.9
52.62.5
63.83.2
73.83.3
85.95.9
93.42.9
103.63.7
113.13.1
124.23.5
134.14.0
143.22.9
153.33.0
112
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 9- Foot / shank removal location
  • 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

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

  • 14- Muscle number incorrect
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
  • 10- Hip bone or cartilage exposed or removed
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location

  • 15- Muscle relative size incorrect
  • 4- Deckle and associated fat removal

  • 15- Muscle relative size incorrect

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
    		•
    		3
    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
    		285
    Beef Grading Total
    		239
    Overall Beef Total
    		524
    Lamb Judging Total
    		141
    Pork Judging Total
    		278
    Placing Total
    		493
    Specifications Total
    		87
    Questions Total
    		 
    Reasons Total
    		211
    Overall Score
    		1030
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, November 12, 2026