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: 12 - -
Team Name: Texas Tech University
Participant Name:
SHAYLA MADER
Individual Rank: 11
Individual Total Score: 1040
Team Rank: 1
Team Total Score: 4183

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
343214321
Placing 3 - Cut A5
Placing 3 - Cut B2
Placing 3 - Cut C5
50
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
621432143
Placing 6 - Cut A3
Placing 6 - Cut B3
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
712341243
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C2
48
Placing 8 - Pork Carc.
PartContestantJudge
842132431
Placing 8 - Cut A3
Placing 8 - Cut B4
Placing 8 - Cut C2
45
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
1043123421
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C2
46
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4132
Reasons Score: 38		 
38
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 43		 
43
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4321
Reasons Score: 47		 
47
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 46		 
46
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4213
Reasons Score: 47		 
47
Quality
PartContestantJudge
1High PrimeHigh Prime
2High PrimeHigh Prime
3High CommercialHigh Commercial
4Avg. CommercialAvg. Commercial
5High SelectLow Select
6Low PrimeLow Prime
7Low ChoiceHigh Select
8Low PrimeHigh Choice
9Low ChoiceHigh Select
10Low PrimeLow Prime
11Low PrimeAvg. Prime
12High ChoiceAvg. Choice
13Low ChoiceLow Choice
14Avg. ChoiceLow Choice
15High ChoiceHigh Choice
Quality - B Maturity
  • 15- B Maturity
    		•
    		136
    Yield
    PartContestantJudge
    13.23.0
    23.83.6
    33.12.8
    45.15.0
    52.02.0
    63.83.5
    72.92.5
    85.95.9
    95.45.4
    104.44.5
    115.14.7
    124.13.9
    134.74.9
    141.21.4
    152.62.2
    		120
    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
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    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
  • 6- Fat exceeds recommended depth
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    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
    		270
    Beef Grading Total
    		256
    Overall Beef Total
    		526
    Lamb Judging Total
    		141
    Pork Judging Total
    		283
    Placing Total
    		473
    Specifications Total
    		90
    Questions Total
    		 
    Reasons Total
    		221
    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