The ScanMan
Illinois Meats Series Eickman's
Feb 08, 2025
Section 1
Grading Identification Overall Placings Questions

ID: 171 - -
Team Name: Scales Mound
Participant Name:
BEAU TRAVIS
Individual Rank: 15
Individual Total Score: 303
Team Rank: 6
Team Total Score: 744
View e-Scansheet

DefinitionResponsesScore
Beef Ribs
PartContestantJudge
113423142
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C3
45
Pork Carcass
PartContestantJudge
213423214
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C6
31
Pork Fresh Hams
PartContestantJudge
313241423
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C2
42
Beef Carcasses
PartContestantJudge
431243142
Placing 4 - Cut A5
Placing 4 - Cut B4
Placing 4 - Cut C3
47
Placing Class 5
 
Placing Class 6
 
Placing Sum
165
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepKeep
7KeepKeep
8CullCull
9CullCull
10KeepCull
11CullKeep
12KeepCull
13CullKeep
Keep/Cull Point Values1: 7
2: 9
3: 1
4: 5
5: 3
6: 18
7: 0
8: 16
19
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: High Choice
2Quality: Low ChoiceQuality: Low Choice
3Quality: High StandardQuality: High Choice
4Quality: Low StandardQuality: High Select
5Quality: Low PrimeQuality: Low Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
24
Yield Grading
PartContestantJudge
13.52.5
24.73.5
32.42.2
43.62.6
54.72.6
61.21.7
10
Carcass Grading Total
34
Written Exam
PartContestantJudge
1AC
2BB
3DA
4DD
5CC
6CC
7DD
8BB
9AA
10DD
11AD
12BC
13DC
14CB
15AA
16 A
17AA
18CD
19AC
20DD
Written Exam - Points per Question5
55
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: H - Rib or Rack
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
2Species: Beef
Primal: E - Ham or Leg
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
3Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
4Species: Beef
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
5Species: Lamb
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
7Species: Beef
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
8Species: Pork
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
9Species: Beef
Primal: G - Plate
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
10Species: Beef
Primal: D - Flank
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: M - Variety Meats
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
12Species: Beef
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
13Species: Pork
Primal: C - Chuck
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
14Species: Lamb
Primal: L - Spareribs
Retail: 02 - Roasts - Arm Picnic		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
15Species: Beef
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
17Species: Pork
Primal: G - Plate
Retail: 67 - Chops - Blade Chop (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
18Species: Lamb
Primal: D - Flank
Retail: 66 - Chops - Blade Chop		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
19Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
20Species: Beef
Primal: K - Side (Belly)
Retail: 88 - Various - Shank		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: C - Chuck
Retail: 38 - Roasts - Top Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
22Species: Beef
Primal: D - Flank
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
23Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
24Species: Beef
Primal: D - Flank
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
25Species: Beef
Primal: G - Plate
Retail: 35 - Roasts - Tip Roast (Bnls)		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: I - Round
Retail: 78 - Variety - Liver		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
27Species: Lamb
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
28Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
29Species: Beef
Primal: G - Plate
Retail: 44 - Steaks - Center Slice		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
30Species: Lamb
Primal: G - Plate
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
30
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, June 14, 2025