The ScanMan
National Western Meats in Honor R. Paul Clayton
Jan 19, 2025
National Western- American Division- Alt
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 24 - -
Team Name: South Dakota State University - Alt
Participant Name:
GAVIN ROMSHEK
Individual Rank: 67
Individual Total Score: 815
Team Rank: 21
Team Total Score: 815

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
132413421
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
48
Placing 2R - Beef Cuts
PartContestantJudge
224312431
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
50
Placing 3R - Pork Carc.
PartContestantJudge
332412314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
45
Placing 4R - Pork Cuts
PartContestantJudge
443214321
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
531421342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
46
Placing 6 - Beef Carc.
PartContestantJudge
612341234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
50
Placing 7 - Beef Cuts
PartContestantJudge
743124321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
46
Placing 8 - Pork Carc.
PartContestantJudge
843214321
Placing 8 - Cut A4
Placing 8 - Cut B3
Placing 8 - Cut C3
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943124312
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C4
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043123421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
45
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 21		 
21
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2431
Reasons Score: 24		 
24
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 25		 
25
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3142
Reasons Score: 31		 
31
Quality
PartContestantJudge
1Avg. ChoiceAvg. Choice
2Avg. PrimeLow Prime
3Avg. ChoiceAvg. Choice
4High ChoiceHigh Choice
5High ChoiceLow Prime
6Low ChoiceLow Choice
7Avg. ChoiceHigh Choice
8High ChoiceHigh Choice
9Avg. ChoiceAvg. Choice
10Avg. ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12Avg. ChoiceLow Choice
13High ChoiceLow Prime
14Avg. ChoiceLow Choice
15Avg. ChoiceLow Choice
136
Yield
PartContestantJudge
13.34.1
23.23.9
32.74.0
43.65.0
52.94.1
63.04.1
73.85.2
83.14.1
93.14.2
103.33.6
113.14.1
125.04.6
133.74.4
143.44.3
154.64.9
29
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 15- Muscle relative size incorrect

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 15- Muscle relative size incorrect
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 14- Muscle number incorrect
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth
  • 6- Fat exceeds recommended depth
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 11- Length of cut
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 23- Meets all specifications
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 20- Rib number incorrect
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 20- Rib number incorrect
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		3
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 4
    2 2
    3 2
    4 2
    5 1
    6 2
    7 1
    8 2
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 1
    5 2
    6 4
    7 1
    8 3
    9 3
    10 3
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 3
    2 4
    3 3
    4 1
    5 4
    6 1
    7 3
    8 4
    9 3
    10 2
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 2
    5 1
    6 3
    7 3
    8 3
    9 2
    10 3
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 3
    3 1
    4 4
    5 1
    6 3
    7 2
    8 4
    9 2
    10 3
    Questions - Points per Question5
    		 
    Beef Judging Total
    		239
    Beef Grading Total
    		165
    Overall Beef Total
    		404
    Lamb Judging Total
    		122
    Pork Judging Total
    		258
    Placing Total
    		480
    Specifications Total
    		31
    Questions Total
    		 
    Reasons Total
    		139
    Overall Score
    		815
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Saturday, August 2, 2025