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: 31 - -
Team Name: Garden City Community College - Alt
Participant Name:
EMILY SHELTON
Individual Rank: 8
Individual Total Score: 905
Team Rank: 2
Team Total Score: 3547

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
241324132
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
50
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
532142314
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C2
48
Placing 6 - Beef Carc.
PartContestantJudge
641234213
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C3
48
Placing 7 - Beef Cuts
PartContestantJudge
714324123
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C2
46
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
1043124312
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C2
50
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
2High ChoiceHigh Choice
3Low ChoiceHigh Select
4Low PrimeLow Prime
5Low PrimeLow Prime
6Avg. PrimeAvg. Prime
7High ChoiceAvg. Choice
8High ChoiceLow Choice
9Low ChoiceHigh Select
10Avg. ChoiceAvg. Choice
11Low ChoiceHigh Select
12Avg. CommercialHigh Standard
13Low ChoiceHigh Select
14Low PrimeAvg. Prime
15High ChoiceLow Choice
Quality - B Maturity
  • 12- B Maturity
    		•
    		118
    Yield
    PartContestantJudge
    12.93.4
    21.41.6
    33.53.2
    43.93.9
    54.03.7
    64.64.3
    73.83.1
    84.45.2
    91.51.1
    103.23.9
    112.72.5
    122.62.4
    131.51.5
    141.82.4
    154.54.6
    		97
    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
    823
    922
    1044
    Questions - Points per Question5
    		45
    Questions 2 - Beef Cuts
    PartContestantJudge
    122
    244
    343
    422
    544
    633
    722
    844
    933
    1011
    Questions - Points per Question5
    		45
    Questions 3 - Pork Carc.
    PartContestantJudge
    111
    222
    344
    443
    533
    634
    743
    811
    922
    1021
    Questions - Points per Question5
    		30
    Questions 4 - Pork Cuts
    PartContestantJudge
    144
    221
    322
    444
    544
    644
    711
    822
    911
    1012
    Questions - Points per Question5
    		40
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    244
    344
    444
    523
    632
    744
    811
    944
    1033
    Questions - Points per Question5
    		40
    Beef Judging Total
    		284
    Beef Grading Total
    		215
    Overall Beef Total
    		499
    Lamb Judging Total
    		138
    Pork Judging Total
    		268
    Placing Total
    		490
    Specifications Total
    		 
    Questions Total
    		200
    Reasons Total
    		 
    Overall Score
    		905
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, June 13, 2025