The ScanMan
Eldon FFA MOASK CDEs
Feb 22, 2025
Meats
Overall

ID: 329 - 99 -
Team Name: Cuba
Participant Name:
CIELO ROMOO ROMO
Individual Rank: 64
Individual Total Score: 360
Team Rank: 17
Team Total Score: 790
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
113241342
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C2
48
Placing Class 2
PartContestantJudge
224132143
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
48
Placing Class 3
PartContestantJudge
324312314
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C3
41
Placing Class 4
PartContestantJudge
434213421
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
50
Placing Class 5
 
Placing Class 6
 
Placing Sum
187
Questions on Placing Classes
PartContestantJudge
133
222
333
443
522
632
732
814
923
1011
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Low Choice
2Quality: High SelectQuality: Low Select
3Quality: High StandardQuality: High Standard
4Quality: Average Comm.Quality: High Standard
5Quality: High UtilityQuality: Low Comm.
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityB
Quality Grading - MaturityB
Quality Grading - MaturityC
36
Yield Grading
PartContestantJudge
13.33.4
23.03.1
32.72.7
43.72.7
52.32.3
40
Carcass Grading Total
76
Written Exam
PartContestantJudge
1AB
2CA
3CC
4BB
5BC
6DD
7AA
8DA
9AD
10AB
11CB
12DA
13AD
14DD
15DB
16DD
17DC
18AB
19DD
20DC
Written Exam - Points per Question3
21
Formulation Solution
PartContestantJudge
1  04
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1CC
2AA
3DC
4AA
5AD
6CB
7CB
8AD
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: J - Shoulder
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
2Species: Beef
Primal: I - Round
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
3Species: Pork
Primal: N - Various Meats
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
4Species: Lamb
Primal: D - Flank
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
5Species: Pork
Primal: L - Spareribs
Retail: 20 - Roasts - Mock Tender Roast		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
7Species: Lamb
Primal: N - Various Meats
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
8Species: Pork
Primal: D - Flank
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
9Species: Beef
Primal: F - Loin
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
10Species: Lamb
Primal: K - Side (Belly)
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
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: Lamb
Primal: D - Flank
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
12Species: Beef
Primal: G - Plate
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
13Species: Pork
Primal: N - Various Meats
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
14Species: Beef
Primal: L - Spareribs
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
15Species: Lamb
Primal: D - Flank
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: M - Variety Meats
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
17Species: Lamb
Primal: F - Loin
Retail: 90 - Smoked/Cured - Center Slice		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
18Species: Lamb
Primal: L - Spareribs
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
19Species: Beef
Primal: C - Chuck
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
20Species: Beef
Primal: L - Spareribs
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
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: Beef
Primal: L - Spareribs
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
22Species: Beef
Primal: H - Rib or Rack
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
23Species: Beef
Primal: L - Spareribs
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
24Species: Beef
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
25Species: Pork
Primal: I - Round
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
27Species: Lamb
Primal: L - Spareribs
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
28Species: Pork
Primal: M - Variety Meats
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
29Species: Pork
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
30Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: L - Spareribs
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
32Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
33Species: Pork
Primal: K - Side (Belly)
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
34Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
35Species: Lamb
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: I - Round
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
37Species: Lamb
Primal: E - Ham or Leg
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
38Species: Pork
Primal: L - Spareribs
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
39Species: Lamb
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
40Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID Sum
36
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: Saturday, August 2, 2025