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

ID: 41 - -
Team Name: Clarendon College - Alt
Participant Name:
KARLEE LUTZ
Individual Rank: 12
Individual Total Score: 880
Team Rank: 3
Team Total Score: 2747

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
134213241
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C4
48
Placing 2R - Beef Cuts
PartContestantJudge
241324132
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
50
Placing 3R - Pork Carc.
PartContestantJudge
313421432
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C5
48
Placing 4R - Pork Cuts
PartContestantJudge
412341234
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C6
50
Placing 5R - Lamb Carc.
PartContestantJudge
523142314
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C2
50
Placing 6 - Beef Carc.
PartContestantJudge
621434213
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C3
38
Placing 7 - Beef Cuts
PartContestantJudge
741234123
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C2
50
Placing 8 - Pork Carc.
PartContestantJudge
821342134
Placing 8 - Cut A3
Placing 8 - Cut B5
Placing 8 - Cut C2
50
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
1043214312
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C2
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Lamb Carc.
 
Quality
PartContestantJudge
1High SelectHigh Select
2Low PrimeHigh Choice
3Low ChoiceHigh Select
4Low PrimeLow Prime
5Low PrimeLow Prime
6Low PrimeAvg. Prime
7High CommercialAvg. Choice
8Avg. ChoiceLow Choice
9Low ChoiceHigh Select
10High ChoiceAvg. Choice
11High SelectHigh Select
12Avg. ChoiceHigh Standard
13Low ChoiceHigh Select
14Avg. PrimeAvg. Prime
15High ChoiceLow Choice
Quality - B Maturity
  • 12- B Maturity
    		•
    		116
    Yield
    PartContestantJudge
    12.93.4
    21.51.6
    33.03.2
    43.93.9
    53.23.7
    64.44.3
    73.03.1
    85.05.2
    91.31.1
    103.03.9
    112.92.5
    122.52.4
    131.51.5
    142.22.4
    153.84.6
    		107
    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
    		•
    		 
    Specification 2
    PartContestantJudge
    2 
  • 23- Meets all specifications
    		•
    		 
    Specification 3
    PartContestantJudge
    3 
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		 
    Specification 4
    PartContestantJudge
    4 
  • 11- Length of cut
    		•
    		 
    Specification 5
    PartContestantJudge
    5 
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

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

  • 10- Hip bone or cartilage exposed or removed

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

  • 6- Fat exceeds recommended depth
    		•
    		 
    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
    		•
    		 
    Specification 9
    PartContestantJudge
    9 
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

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

  • 14- Muscle number incorrect
    		•
    		 
    Questions 1 - Beef Carc.
    PartContestantJudge
    111
    222
    333
    411
    544
    611
    733
    833
    922
    1014
    Questions - Points per Question5
    		45
    Questions 2 - Beef Cuts
    PartContestantJudge
    122
    214
    333
    422
    544
    623
    722
    814
    933
    1041
    Questions - Points per Question5
    		30
    Questions 3 - Pork Carc.
    PartContestantJudge
    111
    222
    344
    443
    533
    634
    743
    811
    922
    1011
    Questions - Points per Question5
    		35
    Questions 4 - Pork Cuts
    PartContestantJudge
    144
    211
    322
    434
    534
    644
    711
    822
    911
    1012
    Questions - Points per Question5
    		35
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    244
    324
    444
    533
    632
    744
    821
    914
    1033
    Questions - Points per Question5
    		30
    Beef Judging Total
    		261
    Beef Grading Total
    		223
    Overall Beef Total
    		484
    Lamb Judging Total
    		128
    Pork Judging Total
    		268
    Placing Total
    		482
    Specifications Total
    		 
    Questions Total
    		175
    Reasons Total
    		 
    Overall Score
    		880
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Monday, April 28, 2025