The ScanMan
Illinois Meat Series: Wenneman's
Feb 15, 2025
Jr.
Grading ID Overall Placing Sum Questions

ID: 8003 - -
Team Name: Perry County Jr.
Participant Name:
ANNA KINNEY
Individual Rank: 3
Individual Total Score: 259
Team Rank: 1
Team Total Score: 655
View e-Scansheet

DefinitionResponsesScore
Placing Class 1- Pork Boston Butts
PartContestantJudge
123413241
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
46
Placing Class 2- Pork Hams
PartContestantJudge
242312143
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C3
37
Placing Class 3- Beef New York Strip Steak
PartContestantJudge
332142134
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C4
41
Placing Class 4- Pork Center Cut Ham Slice
PartContestantJudge
441231423
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
47
Placing Class 5
 
Placing Class 6
 
Placing Sum
171
Questions on Placing Classes
PartContestantJudge
134
223
341
412
52 
633
742
8 4
922
1024
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Choice
2Quality: Average ChoiceQuality: Low Choice
3Quality: High ChoiceQuality: Low Choice
4Quality: Low ChoiceQuality: Low Choice
5Quality: Average ChoiceQuality: Low Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
28
Yield Grading
PartContestantJudge
13.41.9
24.42.9
35.52.4
42.22.4
51.11.0
18
Carcass Grading Total
46
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: Pork
Primal: D - Flank
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
2Species: Beef
Primal: B - Brisket
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
3Species: Beef
Primal: D - Flank		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
4Species: Lamb
Primal: A - Breast
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
5Species: Lamb
Primal: J - Shoulder
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
7Species: Beef
Primal: M - Variety Meats
Retail: 03 - Roasts - Arm Roast		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
8Species: Lamb
Primal: I - Round
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
9Species: Lamb
Primal: N - Various Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
10Species: Lamb
Primal: C - Chuck
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: K - Side (Belly)
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
12Species: Beef
Primal: K - Side (Belly)
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
13Species: Pork
Primal: E - Ham or Leg
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
14Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
15Species: Pork
Primal: L - Spareribs
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
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: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
17Species: Beef
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
18Species: Lamb
Primal: K - Side (Belly)
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
19Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
20Species: Beef
Primal: I - Round
Retail: 20 - Roasts - Mock Tender Roast		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: B - Brisket
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
22Species: Pork
Primal: N - Various Meats
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
23Species: Pork
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
24Species: Beef
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
25Species: Lamb
Primal: F - Loin
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
27Species: Lamb
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
28Species: Pork
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
29Species: Beef
Primal: K - Side (Belly)
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
30Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
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
32
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Monday, November 3, 2025