The ScanMan
Illinois Section 5 Meat CDE
Feb 24, 2025
Section 5 JV Meat Science
Overall

ID: 46 - 3 -
Team Name: Brimfield
Participant Name:
SILAS GILLES
Individual Rank: 16
Individual Total Score: 283
Team Rank: 3
Team Total Score: 810
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
123142314
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C4
50
Placing Class 2
PartContestantJudge
223413421
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
40
Placing Class 3
PartContestantJudge
324134132
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C2
33
Placing Class 4
PartContestantJudge
432141423
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
24
Placing Class 5
PartContestantJudge
524311324
Placing 5 - Cut A5
Placing 5 - Cut B2
Placing 5 - Cut C3
21
Placing Class 6
 
Placing Sum
168
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Low Select
2Quality: Average ChoiceQuality: Average Choice
3Quality: Low ChoiceQuality: Average Choice
4Quality: Low PrimeQuality: Low Choice
5Quality: High SelectQuality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
40
Yield Grading
PartContestantJudge
14.31.3
22.53.2
33.92.0
41.93.5
54.51.4
7
Carcass Grading Total
47
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
2Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
3Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
4Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
5Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist 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
17
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
7Species: Pork
Primal: D - Flank
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
8Species: Beef
Primal: N - Various Meats
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
9Species: Beef
Primal: G - Plate
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
10Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
12Species: Beef
Primal: G - Plate
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
13Species: Pork
Primal: F - Loin
Retail: 81 - Variety - Tripe		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
14Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
15Species: Pork
Primal: M - Variety Meats
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: K - Side (Belly)
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
17Species: Beef
Primal: C - Chuck
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
18Species: Pork
Primal: A - Breast
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
19Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
20Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: G - Plate
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
22Species: Pork
Primal: J - Shoulder
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
23Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
24Species: Pork
Primal: J - Shoulder
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
25Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
27Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
28Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
29Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
30Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry 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
9
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
68
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
Team Activity - Questions - Points10
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
Written Exam - Points per Question2
 
Written Exam #6-10
Written Exam - Points per Question2
 
Written Exam #11-15
Written Exam - Points per Question2
 
Written Exam #16-20
Written Exam - Points per Question2
 
Written Exam #21-25
Written Exam - Points per Question2
 
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
 

AWS100: Saturday, June 14, 2025