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

ID: 33 - 4 -
Team Name: Middlesex-East Brunswick
Participant Name:
KAYLA ROMERO
Individual Rank: 28
Individual Total Score: 238
Team Rank: 5
Team Total Score: 1091
View e-Scansheet

DefinitionResponsesScore
Class #1: Pork Carcass
PartContestantJudge
134122431
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C6
29
Class #2: Bacon
PartContestantJudge
242134321
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C5
41
Class #3: Beef Carcass
PartContestantJudge
314323124
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C3
31
Class #4: T-Bone Steaks
PartContestantJudge
421343142
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C5
27
Placing Class 5  
Placing Class 6  
Placing Sum
128
Questions on Placing Classes
PartContestantJudge
111
242
344
433
522
623
744
842
913
1023
Questions - Points per Question5
25
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
1Species: Pork
Primal: C - Chuck
Retail: 40 - Roasts - Tri-Tip Roast		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
2Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
3Species: Pork
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
4Species: Lamb
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
5Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)		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
11
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
7Species: Pork
Primal: K - Side (Belly)
Retail: 65 - Chops - Arm Chop		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
8Species: Lamb
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
9Species: Beef
Primal: C - Chuck
Retail: 56 - Steaks - Tenderloin Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
10Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		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
7
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
12Species: Lamb
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
13Species: Lamb
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
14Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
15Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail		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
17
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
17Species: Beef
Primal: I - Round
Retail: 20 - Roasts - Mock Tender Roast		Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
18Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
19Species: Pork
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
20Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)		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
8
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
22Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
23Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
24Species: Beef
Primal: I - Round
Retail: 33 - Roasts - Square Cut (Whole)		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
25Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)		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
7
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: J - Shoulder
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
27Species: Lamb
Primal: A - Breast
Retail: 38 - Roasts - Top Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat
28Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) 		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
29Species: Beef
Primal: G - Plate
Retail: 96 - Smoked/Cured - Rump Portion		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe		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
5
Meat ID 31-35  
Meat ID 36-40  
Meat ID Sum
55
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
1BC
2BC
3CB
4DD
5AA
Written Exam - Points per Question3
6
Written Exam #6-10
PartContestantJudge
6BD
7CA
8DC
9AD
10BB
Written Exam - Points per Question3
3
Written Exam #11-15
PartContestantJudge
11CD
12BD
13BA
14CC
15AA
Written Exam - Points per Question3
6
Written Exam #16-20
PartContestantJudge
16AA
17DC
18BD
19CB
20DA
Written Exam - Points per Question3
3
Written Exam #21-25
PartContestantJudge
21DB
22DB
23DC
24DD
25CC
Written Exam - Points per Question3
6
Written Exam #26-30
PartContestantJudge
26AD
27AB
28BB
29BB
30BD
Written Exam - Points per Question3
6
Written Exam Total
30

AWS100: Tuesday, November 4, 2025