The ScanMan
Nebraska District 5 CDEs
Feb 25, 2025
Meat Evaluation
Overall

ID: 100 - -
Team Name: Seward
Participant Name:
NELSON KRAETYN
Individual Rank: 43
Individual Total Score: 160
Team Rank: 3
Team Total Score: 829
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
141234123
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C6
50
Placing Class 2
PartContestantJudge
214231234
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C5
37
Placing Class 3
PartContestantJudge
313424321
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C4
18
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
105
Questions on Placing Classes
PartContestantJudge
124
231
323
442
534
Questions - Points per Question5
0
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
14.5 
0
Carcass Grading Total
0
Written Exam
PartContestantJudge
1BC
2DC
3CB
4DD
5BB
6DA
7DD
8BB
9AB
10DC
Written Exam - Points per Question2
8
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1AC
2AA
3CC
4BB
5BB
6AB
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: E - Ham or Leg
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
2Species: Pork
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
3Species: Lamb
Primal: F - Loin
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
4Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
5Species: Beef
Primal: B - Brisket
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
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 Cookery0
6
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: D - Flank
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
7Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
8Species: Beef
Primal: F - Loin
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
9Species: Lamb
Primal: G - Plate
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
10Species: Pork
Primal: B - Brisket
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry 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 Cookery0
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: G - Plate
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
12Species: Lamb
Primal: M - Variety Meats
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
13Species: Pork
Primal: N - Various Meats
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
14Species: Lamb
Primal: N - Various Meats
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
15Species: Beef
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: I - Round
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
17Species: Pork
Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
18Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
19Species: Lamb
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
20Species: Beef
Primal: K - Side (Belly)
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
8
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
6
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID Sum
27
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: Sunday, June 15, 2025