The ScanMan
New Jersey FFA Winter CDEs
Feb 05, 2025
2025 Meat Evaluation & Technology
Overall

ID: 1 - 3 -
Team Name: Allentown
Participant Name:
MITCHELL MAINS
Individual Rank: 37
Individual Total Score: 109
Team Rank: 10
Team Total Score: 490
View e-Scansheet

DefinitionResponsesScore
Class #1: Pork Carcass
PartContestantJudge
141232431
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C6
30
Class #2: Bacon
PartContestantJudge
242314321
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C5
48
Class #3: Beef Carcass
PartContestantJudge
3 3124
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C3
 
Class #4: T-Bone Steaks
PartContestantJudge
4 3142
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C5
 
Placing Class 5  
Placing Class 6  
Placing Sum
78
Questions on Placing Classes
PartContestantJudge
111
222
314
443
532
6 3
7 4
8 2
9 3
10 3
Questions - Points per Question5
10
Keep/Cull  
Quality Grading  
Yield Grading  
Carcass Grading Total
 
Team Activity Formulation Solution
PartContestantJudge
1 03
Formulation Solution - Points per Question10
 
Team Activity Formulation Questions
PartContestantJudge
1 A
2 C
3 B
4 D
5 C
6 C
7 D
8 A
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1 Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
2 Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
3 Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
4 Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
5 Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 6-10
PartContestantJudge
6 Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
7 Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
8 Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
9 Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
10 Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 11-15
PartContestantJudge
11 Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
12 Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
13 Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
14 Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
15 Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 16-20
PartContestantJudge
16 Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
17 Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
18 Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
19 Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
20 Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 21-25
PartContestantJudge
21 Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
22 Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
23 Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
24 Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
25 Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 26-30
PartContestantJudge
26 Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
27 Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat
28 Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
29 Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
30 Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 31-35  
Meat ID 36-40  
Meat ID Sum
 
Reasons 1  
Reasons 2  
Reasons 3  
Reasons Total  
Team Activity - Placing  
Team Activity - Questions
Team Activity - Questions - Points5
 
Team Activity - Keep/Cull  
Team Activity Total
 
Written Exam #1-5
PartContestantJudge
1DC
2CC
3BB
4AD
5DA
Written Exam - Points per Question3
6
Written Exam #6-10
PartContestantJudge
6CD
7BA
8AC
9BD
10BB
Written Exam - Points per Question3
3
Written Exam #11-15
PartContestantJudge
11AD
12BD
13CA
14AC
15EA
Written Exam - Points per Question3
0
Written Exam #16-20
PartContestantJudge
16DA
17CC
18BD
19AB
20CA
Written Exam - Points per Question3
3
Written Exam #21-25
PartContestantJudge
21DB
22AB
23BC
24DD
25DC
Written Exam - Points per Question3
3
Written Exam #26-30
PartContestantJudge
26BD
27CB
28BB
29CB
30DD
Written Exam - Points per Question3
6
Written Exam Total
21

AWS100: Saturday, August 2, 2025