The ScanMan
Iowa 4-H State Meat Judging Contest
Nov 07, 2026
Junior
Meat ID Overall Placing Questions

ID: 1008 - 2 -
Team Name: Hardin County Junior 2
Participant Name:
JUSTINE YODER
Individual Rank: 38
Individual Total Score: 294
Team Rank: 13
Team Total Score: 672
View e-Scansheet

DefinitionResponsesScore
Class 1 - Beef Carcass
PartContestantJudge
123413421
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
43
Class 2 - Pork Center Cut Loins
PartContestantJudge
231423412
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
45
Class 3 - Ribeye Steaks
PartContestantJudge
332142431
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C4
35
Class 4 - Ham
PartContestantJudge
443211234
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C4
20
Class 5 - Bacon
PartContestantJudge
542134213
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C4
50
Class 6 - Blade Chop
PartContestantJudge
724134213
Placing 6 - Cut A3
Placing 6 - Cut B3
Placing 6 - Cut C4
47
Placing Sum
240
Questions
PartContestantJudge
1BC
2DD
3AA
4CC
5BA
6CD
7DB
8BD
9AB
10CC
11CA
12AD
13CC
14AD
15BD
16CC
17BA
18DD
19CA
20DD
21AC
22DA
23BB
24CB
25DD
26AC
27BB
28CD
29CD
30CC
Written Exam - Points per Question3
36
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
2Species: Pork
Primal: H - Rib or Rack
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
3Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
4 Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
5Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
8
Meat ID 6-10
PartContestantJudge
6 Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
7 Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
8 Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
9Species: BeefSpecies: Beef
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
10 Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
1
Meat ID 11-15
PartContestantJudge
11 Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12 Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
13Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
14 Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
15Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Beef
Primal: J - Shoulder
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16 Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
17Species: Beef
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
18 Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
19Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
20 Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
2
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: K - Side (Belly)
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
22 Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
23 Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
24Species: Lamb
Primal: L - Spareribs
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
25Species: Pork
Primal: H - Rib or Rack
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
3
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: H - Rib or Rack
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
27 Species: Lamb
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
28 Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
29 Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
30 Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
0
Meat ID Sum
18

AWS100: Thursday, November 12, 2026