The ScanMan
Virginia Meat Evaluation
Mar 01, 2025
Junior 4-H
Judging and Questions Overall Quiz and ID

ID: 7006 - 2 -
Team Name: Augusta County 4-H
Participant Name:
REID TUTWILER
Individual Rank: 18
Individual Total Score: 311
Team Rank: 6
Team Total Score: 808
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
112431243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
50
Beef Ribeye Steaks
PartContestantJudge
243212431
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
40
Lamb Loin Chops
PartContestantJudge
323141423
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
18
Pork Carcasses
PartContestantJudge
443212413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
33
Pork Whole Hams
PartContestantJudge
542134312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
40
Pork Whole Loins
PartContestantJudge
723141342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
26
Placing Sum
207
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
121
241
312
434
523
614
732
822
941
1033
Questions - Points per Question5
10
Junior Written Exam
PartContestantJudge
1BD
2BD
3AC
4AA
5AB
6BB
7CB
8BB
9DD
10AA
11DA
12AA
13AB
14DD
15DB
16CC
17DB
18DD
19DD
20DC
21AA
22CB
23BB
24CB
25CD
Written Exam - Points per Question3
36
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
2Species: Beef
Primal: L - Spareribs
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Pork
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
4Species: Lamb
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
18
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: Beef
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
17
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: G - Plate
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
13Species: Beef
Primal: I - Round
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Beef
Primal: J - Shoulder
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
23
Meat ID Sum
58

AWS100: Saturday, August 2, 2025