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: 17 - -
Team Name: Iowa State University - Alt
Participant Name:
HAYDEN BRINT
Individual Rank: 68
Individual Total Score: 799
Team Rank: 22
Team Total Score: 799

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
242312431
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
47
Placing 3R - Pork Carc.
PartContestantJudge
324312314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
39
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
624131234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
29
Placing 7 - Beef Cuts
PartContestantJudge
734214321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
47
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
1014323421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
31
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 26		 
26
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4231
Reasons Score: 35		 
35
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 2431
Reasons Score: 35		 
35
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 37		 
37
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3142
Reasons Score: 34		 
34
Quality
PartContestantJudge
1High SelectAvg. Choice
2Avg. ChoiceLow Prime
3High SelectAvg. Choice
4Avg. ChoiceHigh Choice
5High ChoiceLow Prime
6High SelectLow Choice
7Low ChoiceHigh Choice
8Low ChoiceHigh Choice
9Low ChoiceAvg. Choice
10Low ChoiceAvg. Choice
11Low ChoiceAvg. Choice
12Low SelectLow Choice
13High ChoiceLow Prime
14Low SelectLow Choice
15Low ChoiceLow Choice
101
Yield
PartContestantJudge
13.24.1
23.23.9
33.64.0
43.95.0
53.14.1
63.04.1
74.45.2
83.24.1
93.34.2
103.23.6
113.74.1
124.44.6
134.34.4
143.64.3
153.54.9
46
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut

  • 15- Muscle relative size incorrect
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 15- Muscle relative size incorrect
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 23- Meets all specifications
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		0
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
    		•
    		10
    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

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 3- Chine / feather bone removal

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

  • 20- Rib number incorrect
    		•
    		3
    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

  • 9- Foot / shank removal location
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		0
    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
    		232
    Beef Grading Total
    		147
    Overall Beef Total
    		379
    Lamb Judging Total
    		111
    Pork Judging Total
    		261
    Placing Total
    		437
    Specifications Total
    		48
    Questions Total
    		 
    Reasons Total
    		167
    Overall Score
    		799
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Saturday, August 2, 2025