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

ID: 24 - -
Team Name: Purdue University
Participant Name:
KALEB KLINE
Individual Rank: 35
Individual Total Score: 934
Team Rank: 9
Team Total Score: 3686

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
143124321
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C3
47
Placing 2R - Beef Cuts
PartContestantJudge
231241342
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C5
43
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
542132413
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C6
48
Placing 6 - Beef Carc.
PartContestantJudge
614232143
Placing 6 - Cut A3
Placing 6 - Cut B3
Placing 6 - Cut C3
41
Placing 7 - Beef Cuts
PartContestantJudge
712341243
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C2
48
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
912434123
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C5
42
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1023413421
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C2
40
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4312
Reasons Score: 28		 
28
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3124
Reasons Score: 28		 
28
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4231
Reasons Score: 40		 
40
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 43		 
43
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4213
Reasons Score: 44		 
44
Quality
PartContestantJudge
1Avg. PrimeHigh Prime
2High PrimeHigh Prime
3High CommercialHigh Commercial
4Avg. CommercialAvg. Commercial
5Low ChoiceLow Select
6Low PrimeLow Prime
7Low ChoiceHigh Select
8Low PrimeHigh Choice
9Low ChoiceHigh Select
10Avg. PrimeLow Prime
11Avg. PrimeAvg. Prime
12High ChoiceAvg. Choice
13Avg. ChoiceLow Choice
14Avg. ChoiceLow Choice
15Low PrimeHigh Choice
Quality - B Maturity
  • 15- B Maturity
    		•
    		127
    Yield
    PartContestantJudge
    13.03.0
    23.43.6
    32.82.8
    45.35.0
    51.62.0
    63.73.5
    74.02.5
    85.95.9
    95.15.4
    104.14.5
    115.14.7
    123.73.9
    135.24.9
    142.31.4
    152.22.2
    		104
    Keep/Cull 1
    		 
    Keep/Cull 2
    		 
    Specification 1
    PartContestantJudge
    1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
  • 23- Meets all specifications
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 9- Foot / shank removal location

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

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 6- Fat exceeds recommended depth

  • 23- Meets all specifications
  • 6- Fat exceeds recommended depth
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 8
    PartContestantJudge
    8
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 10- Hip bone or cartilage exposed or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    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
    		235
    Beef Grading Total
    		231
    Overall Beef Total
    		466
    Lamb Judging Total
    		132
    Pork Judging Total
    		269
    Placing Total
    		453
    Specifications Total
    		67
    Questions Total
    		 
    Reasons Total
    		183
    Overall Score
    		934
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, November 12, 2026