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

ID: 7005 - 1 -
Team Name: Appomattox County 4-H
Participant Name:
LILLIAN MCCANN
Individual Rank: 16
Individual Total Score: 351
Team Rank: 4
Team Total Score: 1124
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
123411243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
27
Beef Ribeye Steaks
PartContestantJudge
242312431
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
46
Lamb Loin Chops
PartContestantJudge
314231423
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
50
Pork Carcasses
PartContestantJudge
423412413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
43
Pork Whole Hams
PartContestantJudge
543214312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
47
Pork Whole Loins
PartContestantJudge
713421342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
50
Placing Sum
263
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
131
211
342
424
533
644
732
822
911
1043
Questions - Points per Question5
25
Junior Written Exam
PartContestantJudge
1DD
2DD
3AC
4AA
5AB
6BB
7CB
8DB
9BD
10CA
11BA
12DA
13AB
14DD
15AB
16CC
17DB
18DD
19BD
20AC
21BA
22BB
23BB
24CB
25BD
Written Exam - Points per Question3
27
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: G - Plate
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: Lamb
Primal: I - Round
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Lamb
Primal: F - Loin
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
4Species: Pork
Primal: J - Shoulder
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Pork
Primal: F - Loin
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry 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
15
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Pork
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: Lamb
Primal: K - Side (Belly)
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: K - Side (Belly)
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Lamb
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry 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
9
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: M - Variety Meats
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: K - Side (Belly)
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
13Species: Pork
Primal: I - Round
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Pork
Primal: J - Shoulder
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: K - Side (Belly)
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist 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
12
Meat ID Sum
36

AWS100: Friday, June 13, 2025