The ScanMan
South Plains Meat Judging
Feb 22, 2025
South Plains- American Division-Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 26 - -
Team Name: Colorado State University - Alt
Participant Name:
KARLI BARIT
Individual Rank: 54
Individual Total Score: 949
Team Rank: 15
Team Total Score: 1926

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
121431243
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C7
47
Placing 2R - Beef Cuts
PartContestantJudge
241234123
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
50
Placing 3R - Pork Carc.
PartContestantJudge
332413241
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
50
Placing 4R - Pork Cuts
PartContestantJudge
423142134
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
46
Placing 5R - Lamb Carc.
PartContestantJudge
532143124
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C6
48
Placing 6 - Beef Carc.
PartContestantJudge
643214321
Placing 6 - Cut A5
Placing 6 - Cut B5
Placing 6 - Cut C5
50
Placing 7 - Beef Cuts
PartContestantJudge
743214321
Placing 7 - Cut A4
Placing 7 - Cut B2
Placing 7 - Cut C3
50
Placing 8 - Pork Carc.
PartContestantJudge
821431243
Placing 8 - Cut A3
Placing 8 - Cut B5
Placing 8 - Cut C2
47
Placing 9 - Pork Wole. / Retail
PartContestantJudge
921432143
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1032414231
Placing 10 - Cut A3
Placing 10 - Cut B3
Placing 10 - Cut C6
38
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2143
Reasons Score: 34		 
34
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4123
Reasons Score: 35		 
35
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 40		 
40
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2314
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3214
Reasons Score: 40		 
40
Quality
PartContestantJudge
1Low ChoiceHigh Select
2Low PrimeLow Prime
3Avg. ChoiceAvg. Choice
4Avg. ChoiceAvg. Choice
5Low ChoiceLow Choice
6Avg. ChoiceAvg. Choice
7Avg. ChoiceLow Choice
8Low ChoiceLow Choice
9Low ChoiceHigh Select
10Avg. CommercialAvg. Commercial
11Low ChoiceHigh Select
12High ChoiceAvg. Choice
13Low ChoiceLow Choice
14Avg. ChoiceAvg. Choice
15Avg. PrimeAvg. Prime
140
Yield
PartContestantJudge
13.33.8
23.13.5
33.44.0
43.64.1
52.43.7
63.84.4
71.91.9
82.12.9
91.32.0
104.14.1
113.43.4
124.03.6
134.14.2
143.54.3
153.94.0
85
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		3
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 7- Fat / skin not trimmed or tapered to proper length
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 14- Muscle number incorrect

  • 22- Sacral / caudal vertebrae number or removal
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 3- Chine / feather bone removal

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		3
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut

  • 15- Muscle relative size incorrect
  • 8- Fat not entirely removed

  • 15- Muscle relative size incorrect
    		•
    		3
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 10- Hip bone or cartilage exposed or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 3
    2 3
    3 1
    4 3
    5 2
    6 2
    7 4
    8 1
    9 3
    10 2
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 2
    2 3
    3 1
    4 3
    5 1
    6 4
    7 3
    8 3
    9 3
    10 2
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 1
    2 3
    3 2
    4 1
    5 1
    6 4
    7 1
    8 1
    9 4
    10 2
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 2
    2 2
    3 4
    4 4
    5 3
    6 3
    7 4
    8 3
    9 3
    10 4
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 3
    2 1
    3 4
    4 2
    5 3
    6 1
    7 4
    8 1
    9 3
    10 2
    Questions - Points per Question5
    		 
    Beef Judging Total
    		266
    Beef Grading Total
    		225
    Overall Beef Total
    		491
    Lamb Judging Total
    		126
    Pork Judging Total
    		269
    Placing Total
    		476
    Specifications Total
    		63
    Questions Total
    		 
    Reasons Total
    		185
    Overall Score
    		949
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, June 13, 2025