The ScanMan
Southwestern Meat Judging
Feb 02, 2025
Southwestern- American- Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 25 - -
Team Name: West Texas A&M University - Alt
Participant Name:
ELLIE SWAIN
Individual Rank: 14
Individual Total Score: 1039
Team Rank: 3
Team Total Score: 4134

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
132413241
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C4
50
Placing 2R - Beef Cuts
PartContestantJudge
214324132
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
48
Placing 3R - Pork Carc.
PartContestantJudge
314321432
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C5
50
Placing 4R - Pork Cuts
PartContestantJudge
412341234
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C6
50
Placing 5R - Lamb Carc.
PartContestantJudge
521342314
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C2
46
Placing 6 - Beef Carc.
PartContestantJudge
641234213
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C3
48
Placing 7 - Beef Cuts
PartContestantJudge
714234123
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C2
48
Placing 8 - Pork Carc.
PartContestantJudge
821432134
Placing 8 - Cut A3
Placing 8 - Cut B5
Placing 8 - Cut C2
48
Placing 9 - Pork Wole. / Retail
PartContestantJudge
912341234
Placing 9 - Cut A4
Placing 9 - Cut B3
Placing 9 - Cut C5
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1042314312
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C2
44
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 48		 
48
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1432
Reasons Score: 43		 
43
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1432
Reasons Score: 43		 
43
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1234
Reasons Score: 44		 
44
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2134
Reasons Score: 39		 
39
Quality
PartContestantJudge
1Low SelectHigh Select
2Low PrimeHigh Choice
3High SelectHigh Select
4Avg. PrimeLow Prime
5Low PrimeLow Prime
6Avg. PrimeAvg. Prime
7Low ChoiceAvg. Choice
8Low ChoiceLow Choice
9Low ChoiceHigh Select
10Low ChoiceAvg. Choice
11Low SelectHigh Select
12Low ChoiceHigh Standard
13Low ChoiceHigh Select
14Avg. PrimeAvg. Prime
15Low ChoiceLow Choice
Quality - B Maturity
  • 12- B Maturity
    		•
    		132
    Yield
    PartContestantJudge
    13.43.4
    21.61.6
    33.33.2
    44.33.9
    53.83.7
    64.64.3
    73.33.1
    85.05.2
    91.31.1
    103.63.9
    112.82.5
    122.42.4
    131.01.5
    143.22.4
    154.84.6
    		114
    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
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

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

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 11- Length of cut

  • 20- Rib number incorrect
  • 11- Length of cut
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

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

  • 10- Hip bone or cartilage exposed or removed

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

  • 6- Fat exceeds recommended depth
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

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

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
    		•
    		10
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 1
    2 2
    3 3
    4 1
    5 4
    6 1
    7 3
    8 3
    9 2
    10 4
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 2
    2 4
    3 3
    4 2
    5 4
    6 3
    7 2
    8 4
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 1
    2 2
    3 4
    4 3
    5 3
    6 4
    7 3
    8 1
    9 2
    10 1
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 4
    5 4
    6 4
    7 1
    8 2
    9 1
    10 2
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 4
    3 4
    4 4
    5 3
    6 2
    7 4
    8 1
    9 4
    10 3
    Questions - Points per Question5
    		 
    Beef Judging Total
    		285
    Beef Grading Total
    		246
    Overall Beef Total
    		531
    Lamb Judging Total
    		129
    Pork Judging Total
    		285
    Placing Total
    		482
    Specifications Total
    		94
    Questions Total
    		 
    Reasons Total
    		217
    Overall Score
    		1039
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, June 13, 2025