The ScanMan
San Angelo Stock Show & Rodeo Judging Contests
Feb 15, 2025
SASSR 4-H Meats
Overall

ID: 4319.03 - 3 -
Team Name: MASON CO.
Participant Name:
OLIVIA HUDS*ON
Individual Rank: 28
Individual Total Score: 254
Team Rank: 10
Team Total Score: 803
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
134214231
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C3
38
Placing Class 2
PartContestantJudge
224312431
Placing 2 - Cut A4
Placing 2 - Cut B7
Placing 2 - Cut C2
50
Placing Class 3
PartContestantJudge
323413124
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C2
26
Placing Class 4
PartContestantJudge
434124321
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
43
Placing Class 5
PartContestantJudge
523141432
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C5
19
Placing Class 6
PartContestantJudge
713241423
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C5
34
Placing Sum
210
Questions on Placing Classes
PartContestantJudge
121
232
313
444
522
643
714
831
923
1033
Questions - Points per Question10
30
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
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: LambSpecies: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
2 Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
3 Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
4 Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
5 Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
0
Meat ID 6-10
PartContestantJudge
6 Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
7 Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
8 Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
9 Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
10 Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 11-15
PartContestantJudge
11 Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
12 Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
13Species: LambSpecies: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: LambSpecies: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
15Species: LambSpecies: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
2
Meat ID 16-20
PartContestantJudge
16Species: LambSpecies: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
17Species: LambSpecies: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
18Species: LambSpecies: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
19 Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
20 Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: BeefSpecies: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
22Species: BeefSpecies: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
23Species: BeefSpecies: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
24 Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
25 Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: BeefSpecies: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
27Species: BeefSpecies: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
28Species: BeefSpecies: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
29Species: BeefSpecies: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
30Species: BeefSpecies: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 31-35
PartContestantJudge
31Species: Beef 
32Species: Beef 
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
0
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID Sum
14
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Sunday, June 15, 2025