The ScanMan
Illinois Section 9 Meat and Vet Science
Feb 26, 2025
Meat CDE
Grading Identification Overall Placings Questions

ID: 1179 - -
Team Name: Heyworth 2
Participant Name:
GABBY DOW
Individual Rank: 48
Individual Total Score: 173
Team Rank: 11
Team Total Score: 560
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
112432431
Placing 1 - Cut A3
Placing 1 - Cut B3
Placing 1 - Cut C6
23
Pork Ribs
PartContestantJudge
242131324
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
15
Beef Rib
PartContestantJudge
321431423
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C3
40
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
78
Questions on Placing Classes
PartContestantJudge
124
233
311
422
522
622
744
833
931
1013
Questions - Points per Question5
35
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: Low Choice
2Quality: High ChoiceQuality: Average Prime
3Quality: Low SelectQuality: High Choice
4Quality: Average PrimeQuality: High Choice
5Quality: Low Comm.Quality: Average Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
14
Yield Grading
PartContestantJudge
12.53.1
22.22.6
32.22.2
42.23.6
52.13.4
16
Carcass Grading Total
30
Written Exam
PartContestantJudge
1 D
2 C
3 A
4 B
5 B
6 B
7 D
8 C
9 A
10 C
Written Exam - Points per Question5
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
2Species: Lamb
Primal: H - Rib or Rack
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
3Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
4Species: Lamb
Primal: G - Plate
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
5Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
7Species: Pork
Primal: A - Breast
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
8Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
9Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
10Species: Beef
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: B - Brisket
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
12Species: Beef
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
13Species: Lamb
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
14Species: Beef
Primal: A - Breast
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
15Species: Lamb
Primal: C - Chuck
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist 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 16-20
PartContestantJudge
16Species: Lamb
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
17Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
18Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
19Species: Beef
Primal: A - Breast
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
20Species: Beef
Primal: K - Side (Belly)
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Lamb
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
4
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: A - Breast
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
22Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
23Species: Beef
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
24Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
25Species: Lamb
Primal: A - Breast
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
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: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
27Species: Pork
Primal: I - Round
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
28Species: Beef
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
29Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
30Species: Pork
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
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
30
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, August 2, 2025