The ScanMan
Wisconsin 4-H Meats Judging Contest
Feb 08, 2025
2025 Seniors State 4-H Meats Judging Contest
Evaluation Champ Junior Evaluation Champ Senior Overall Retail ID Junior Retail ID Senior Senior Reasons

ID: 1028.02 - 2 - 0
Team Name: Jefferson County Seniors Team 2
Participant Name:
E. C.
Individual Rank: 23
Individual Total Score: 483
Team Rank: 5
Team Total Score: 1644
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Beef Carcass
PartContestantJudge
114322314
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C4
18
Placing Class 2 - Pork Carcass
PartContestantJudge
242131342
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C3
30
Placing Class 3 - Beef Wholesale
PartContestantJudge
324134231
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C3
44
Placing Class 4 - Pork Wholesale
PartContestantJudge
412344132
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
26
Placing Class 5 - Lamb Retail
PartContestantJudge
514231423
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C3
50
Placing Class 6 - Beef Retail
PartContestantJudge
714321432
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C3
50
Placing Sum
218
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Low Choice
2Quality: Low ChoiceQuality: Average Choice
3Quality: Low PrimeQuality: High Choice
4Quality: Low PrimeQuality: Low Prime
5Quality: High ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
47
Yield Grading
PartContestantJudge
12.53.4
22.53.0
32.53.5
42.53.6
52.53.6
17
Carcass Grading Total
64
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: A - Breast
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
2Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
3Species: Beef
Primal: D - Flank
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
4Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
5Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		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
5
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
7Species: Beef
Primal: F - Loin
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
9Species: Lamb
Primal: G - Plate
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
10Species: Lamb
Primal: G - Plate
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: A - Breast
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
12Species: Beef
Primal: J - Shoulder
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
13Species: Beef
Primal: D - Flank
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
14Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
15Species: Beef
Primal: G - Plate
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: D - Flank
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
17Species: Lamb
Primal: I - Round
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
18Species: Beef
Primal: G - Plate
Retail: 43 - Steaks - Bottom Round Steak		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
19Species: Pork
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
20Species: Lamb
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		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
3
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: J - Shoulder
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
22Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
23Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
24Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
25Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: G - Plate
Retail: 70 - Chops - Loin Chop		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: J - Shoulder
Retail: 73 - Chops - Sirloin Chop		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
28Species: Beef
Primal: C - Chuck
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
29Species: Pork
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
30Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
43
Reasons 1
PartContestantJudge
1 34 50
34
Reasons 2
PartContestantJudge
2 30 50
30
Reasons 3
 
Reasons Total
64
Placing Class 7 - Pork Retail
PartContestantJudge
132143421
Team Activity - Placing Cut A3
Team Activity - Placing Cut B4
Team Activity - Placing Cut C3
39
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
39
Written Exam #1-5
PartContestantJudge
1AA
2BD
3CB
4DA
5CC
Written Exam - Points per Question5
10
Written Exam #6-10
PartContestantJudge
6CC
7AA
8BD
9DA
10AB
Written Exam - Points per Question5
10
Written Exam #11-15
PartContestantJudge
11CD
12AA
13BB
14AA
15AB
Written Exam - Points per Question5
15
Written Exam #16-20
PartContestantJudge
16BD
17CA
18CA
19DB
20AD
Written Exam - Points per Question5
0
Written Exam #21-25
PartContestantJudge
21AD
22BB
23CC
24CA
25DD
Written Exam - Points per Question5
15
Written Exam #26-30
PartContestantJudge
26BD
27DA
28DB
29DD
30DB
Written Exam - Points per Question5
5
Written Exam Total
55

AWS100: Friday, June 13, 2025