The ScanMan
Illinois Section 20 Meat Evaluation
Feb 27, 2025
Section 20 Meats
Grading ID Overall Placing Questions

ID: 288 - -
Team Name: Oblong
Participant Name:
WYATT COOPER
Individual Rank: 43
Individual Total Score: 322
Team Rank: 11
Team Total Score: 1202
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
121342134
Placing 1 - Cut A3
Placing 1 - Cut B6
Placing 1 - Cut C2
50
Placing Class 2
PartContestantJudge
213424213
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C5
26
Placing Class 3
PartContestantJudge
323411324
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
28
Placing Class 4
PartContestantJudge
442314132
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
40
Placing Class 5
PartContestantJudge
513242134
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C6
43
Placing Class 6
 
Placing Sum
187
Questions on Placing Classes
PartContestantJudge
144
221
334
422
513
633
724
821
942
1024
Questions - Points per Question5
15
Keep/Cull
PartContestantJudge
6CullKeep
7KeepCull
8KeepKeep
9CullCull
10CullCull
11KeepKeep
12CullKeep
13KeepCull
Keep/Cull Point Values1: 17
2: 8
3: 13
4: 3
5: 0
6: 11
7: 9
8: 7
39
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Low Choice
2 Quality: Average Choice
3 Quality: Low Choice
4Quality: Low Comm.Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
1 3.3
2 3.9
3 5.1
4 5.0
29
Carcass Grading Total
39
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 79 - Variety - Oxtail		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2Species: Beef
Primal: I - Round		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
3Species: Beef
Primal: G - Plate		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
4Species: Beef
Primal: H - Rib or Rack
Retail: 79 - Variety - Oxtail		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
5Species: Beef
Primal: I - Round		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
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: Pork
Primal: M - Variety Meats
Retail: 97 - Smoked/Cured - Shank Portion		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
7Species: Pork
Primal: C - Chuck		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
8Species: Beef
Primal: D - Flank
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
9Species: Pork
Primal: B - Brisket		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
10Species: Pork
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)		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
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
12Species: Beef
Primal: B - Brisket
Retail: 77 - Variety - Kidney		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
13Species: Pork
Primal: F - Loin		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
14Species: Beef
Primal: C - Chuck
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
15Species: Pork
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) 		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
17Species: Pork
Primal: H - Rib or Rack
Retail: 33 - Roasts - Square Cut (Whole)		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
18Species: Pork
Primal: D - Flank
Retail: 28 - Roasts - Short Ribs		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
19Species: Beef
Primal: H - Rib or Rack		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
20Species: Pork
Primal: E - Ham or Leg
Retail: 59 - Steaks - Top Loin Steak		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: H - Rib or Rack		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
22Species: Beef
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
23Species: Pork
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
24Species: Beef
Primal: G - Plate
Retail: 59 - Steaks - Top Loin Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
25Species: Beef
Primal: M - Variety Meats		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 26-30
PartContestantJudge
26Species: Beef
Primal: B - Brisket
Retail: 20 - Roasts - Mock Tender Roast		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
27Species: Pork
Primal: G - Plate
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
28Species: Beef
Primal: D - Flank
Retail: 72 - Chops - Rib Chop (Frenched)		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
29Species: Pork
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop		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
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
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
42
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
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: Sunday, June 15, 2025