The ScanMan
Cargill High Plains Meat Judging
Nov 01, 2026
Cargill High Plains- American Division- Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 25 - -
Team Name: Purdue University- Alt.
Participant Name:
ALISSA BENGE
Individual Rank: 50
Individual Total Score: 835
Team Rank: 15
Team Total Score: 835

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
141324321
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C3
41
Placing 2R - Beef Cuts
PartContestantJudge
213421342
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C5
50
Placing 3R - Pork Carc.
PartContestantJudge
342314321
Placing 3 - Cut A5
Placing 3 - Cut B2
Placing 3 - Cut C5
48
Placing 4R - Pork Cuts
PartContestantJudge
442134123
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
48
Placing 5R - Lamb Carc.
PartContestantJudge
521432413
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C6
46
Placing 6 - Beef Carc.
PartContestantJudge
614232143
Placing 6 - Cut A3
Placing 6 - Cut B3
Placing 6 - Cut C3
41
Placing 7 - Beef Cuts
PartContestantJudge
742311243
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C2
24
Placing 8 - Pork Carc.
PartContestantJudge
824132431
Placing 8 - Cut A3
Placing 8 - Cut B4
Placing 8 - Cut C2
48
Placing 9 - Pork Wole. / Retail
PartContestantJudge
914234123
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C5
47
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043213421
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C2
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4132
Reasons Score: 31		 
31
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 32		 
32
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4231
Reasons Score: 39		 
39
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 45		 
45
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2143
Reasons Score: 36		 
36
Quality
PartContestantJudge
1Avg. PrimeHigh Prime
2Avg. PrimeHigh Prime
3Low PrimeHigh Commercial
4High CommercialAvg. Commercial
5High SelectLow Select
6High ChoiceLow Prime
7Low ChoiceHigh Select
8High ChoiceHigh Choice
9Low ChoiceHigh Select
10Low PrimeLow Prime
11Avg. PrimeAvg. Prime
12Avg. ChoiceAvg. Choice
13Avg. ChoiceLow Choice
14Avg. ChoiceLow Choice
15Avg. ChoiceHigh Choice
Quality - B Maturity
  • 15- B Maturity
    		•
    		120
    Yield
    PartContestantJudge
    14.33.0
    23.83.6
    33.82.8
    45.85.0
    52.42.0
    64.73.5
    74.72.5
    85.95.9
    95.95.4
    104.74.5
    115.74.7
    124.83.9
    135.64.9
    142.11.4
    153.12.2
    		47
    Keep/Cull 1
    		 
    Keep/Cull 2
    		 
    Specification 1
    PartContestantJudge
    1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 8- Fat not entirely removed
  • 23- Meets all specifications
    		•
    		0
    Specification 3
    PartContestantJudge
    3
  • 10- Hip bone or cartilage exposed or removed
  • 23- Meets all specifications
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 7- Fat / skin not trimmed or tapered to proper length

  • 9- Foot / shank removal location

  • 22- Sacral / caudal vertebrae number or removal
  • 9- Foot / shank removal location

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 6- Fat exceeds recommended depth
  • 6- Fat exceeds recommended depth
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 23- Meets all specifications
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		0
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 4
    2 4
    3 3
    4 1
    5 2
    6 1
    7 4
    8 3
    9 1
    10 4
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 2
    2 1
    3 1
    4 4
    5 2
    6 4
    7 2
    8 3
    9 1
    10 4
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 4
    2 2
    3 4
    4 4
    5 2
    6 1
    7 2
    8 1
    9 2
    10 3
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 3
    2 4
    3 1
    4 4
    5 3
    6 2
    7 3
    8 4
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 2
    2 1
    3 3
    4 3
    5 4
    6 3
    7 4
    8 4
    9 4
    10 1
    Questions - Points per Question5
    		 
    Beef Judging Total
    		219
    Beef Grading Total
    		167
    Overall Beef Total
    		386
    Lamb Judging Total
    		130
    Pork Judging Total
    		275
    Placing Total
    		441
    Specifications Total
    		44
    Questions Total
    		 
    Reasons Total
    		183
    Overall Score
    		835
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, November 12, 2026