The ScanMan
Illinois Meats Series Raber Meat Co.
Jan 25, 2025
Senior Division
Grading Identification Overall Placings Questions

ID: 102 - -
Team Name: Delavan
Participant Name:
TRENIN DEAKIN
Individual Rank: 79
Individual Total Score: 378
Team Rank: 19
Team Total Score: 1108
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
124132413
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C5
50
Ribeye Rolls
PartContestantJudge
214232314
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C4
22
Boston Butts
PartContestantJudge
332144123
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C3
21
Pork Chops
PartContestantJudge
414231423
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C3
50
Sliced Bacon
PartContestantJudge
521341243
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C4
44
Placing Class 6
 
Placing Sum
187
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepCull
7CullCull
8CullCull
9KeepKeep
10KeepKeep
11KeepKeep
12CullCull
13CullKeep
Keep/Cull Point Values1: 6
2: 5
3: 2
4: 10
5: 18
6: 8
7: 0
8: 14
42
Quality Grading
PartContestantJudge
1Quality: High PrimeQuality: Average Choice
2Quality: High ChoiceQuality: Low Prime
3Quality: High Comm.Quality: High Comm.
4Quality: Low SelectQuality: Low Select
5Quality: Low UtilityQuality: High Choice
6Quality: Low UtilityQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
29
Yield Grading
PartContestantJudge
11.23.9
23.53.3
32.94.9
45.73.0
54.13.5
63.33.6
25
Carcass Grading Total
54
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: E - Ham or Leg
Retail: 40 - Roasts - Tri-Tip Roast		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
2Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
3Species: Beef
Primal: K - Side (Belly)
Retail: 46 - Steaks - Eye Round Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
4Species: Lamb
Primal: N - Various Meats
Retail: 78 - Variety - Liver		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
5Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
7Species: Pork
Primal: J - Shoulder
Retail: 45 - Steaks - Eye Steak (Bnls)		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
8Species: Beef
Primal: E - Ham or Leg
Retail: 36 - Roasts - Tip, Cap Off Roast		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
9Species: Pork
Primal: G - Plate
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
10Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
12Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
13Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
14Species: Beef
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
15Species: Beef
Primal: F - Loin
Retail: 65 - Chops - Arm Chop		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: E - Ham or Leg
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
17Species: Beef
Primal: D - Flank
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
18Species: Beef
Primal: N - Various Meats
Retail: 78 - Variety - Liver		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
19Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
20Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: E - Ham or Leg
Retail: 66 - Chops - Blade Chop		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
22Species: Beef
Primal: N - Various Meats
Retail: 39 - Roasts - Top Round Roast		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
23Species: Lamb
Primal: C - Chuck
Retail: 16 - Roasts - Frenched Style		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
24Species: Pork
Primal: N - Various Meats
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
25Species: Pork
Primal: G - Plate
Retail: 42 - Steaks - Blade Steak		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: L - Spareribs
Retail: 43 - Steaks - Bottom Round Steak		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
27Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
28Species: Beef
Primal: G - Plate
Retail: 20 - Roasts - Mock Tender Roast		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
29Species: Pork
Primal: M - Variety Meats
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
30Species: Beef
Primal: K - Side (Belly)
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
55
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Beef Carcass #1-5
PartContestantJudge
1BC
2BC
3DD
4BB
5AC
Written Exam - Points per Question5
10
Beef Carcass #6-10
PartContestantJudge
6CA
7DD
8BB
9DD
10CC
Written Exam - Points per Question5
20
Pork Chop #11-15
PartContestantJudge
11DB
12CC
13BA
14DD
15BD
Written Exam - Points per Question5
10
Written Exam #16-20
Written Exam - Points per Question5
 
Written Exam #21-25
Written Exam - Points per Question5
 
Written Exam #26-30
Written Exam - Points per Question5
 
Written Exam Total
40

AWS100: Monday, June 16, 2025