The ScanMan
Baytown Lee FFA Online CDE
Feb 10, 2025
Meats Judging
Overall

ID: 87 - 1 -
Team Name: Fresno-Central
Participant Name:
BELLA GARZA
Individual Rank: 34
Individual Total Score: 45
Team Rank: 8
Team Total Score: 255
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
 
Placing Class 2
 
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
 
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
2Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
3Species: Lamb
Primal: D - Flank
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
5Species: Pork
Primal: B - Brisket
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
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
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: E - Ham or Leg
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		 
7Species: Pork
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
8Species: Lamb
Primal: K - Side (Belly)
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
9Species: Beef
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
10Species: Pork
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: B - Brisket
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
12Species: Beef
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
13Species: Pork
Primal: J - Shoulder
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat
14Species: Lamb
Primal: L - Spareribs
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
15Species: Lamb
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
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
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: E - Ham or Leg
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		 
17Species: Beef
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
18Species: Pork
Primal: D - Flank
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
19Species: Beef
Primal: E - Ham or Leg
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
20Species: Pork
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: I - Round
Retail: 86 - Various - Hocks
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
22Species: Beef
Primal: B - Brisket
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
23Species: Pork
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
24Species: Lamb
Primal: M - Variety Meats
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		 
25Species: Pork
Primal: J - Shoulder
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
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 26-30
PartContestantJudge
26Species: Beef
Primal: E - Ham or Leg
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
27Species: Lamb
Primal: C - Chuck
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
28Species: Pork
Primal: D - Flank
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
29Species: Pork
Primal: F - Loin
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
30Species: Beef
Primal: J - Shoulder
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
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
6
Meat ID 31-35
PartContestantJudge
31Species: Pork
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
32Species: Pork
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
33Species: Lamb
Primal: K - Side (Belly)
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
34Species: Lamb
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat
35Species: Pork
Primal: F - Loin
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
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
6
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: M - Variety Meats
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
37Species: Beef
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
38Species: Beef
Primal: L - Spareribs
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
39Species: Pork
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
40Species: Lamb
Primal: F - Loin
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
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
7
Meat ID Sum
45
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
PartContestantJudge
1 B
2 C
3 B
4 B
5 D
Written Exam - Points per Question2
 
Written Exam #6-10
PartContestantJudge
6 A
7 C
8 D
9 B
10 C
Written Exam - Points per Question2
 
Written Exam #11-15
PartContestantJudge
11 D
12 B
13 B
14 C
15 B
Written Exam - Points per Question2
 
Written Exam #16-20
PartContestantJudge
16 C
17 B
18 C
19 C
20 C
Written Exam - Points per Question2
 
Written Exam #21-25
PartContestantJudge
21 D
22 C
23 D
24 D
25 D
Written Exam - Points per Question2
 
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
 

AWS100: Tuesday, November 4, 2025