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

ID: 7003 - 2 -
Team Name: Botetourt County 4-H
Participant Name:
PAUL TURMAN
Individual Rank: 17
Individual Total Score: 341
Team Rank: 3
Team Total Score: 1124
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
112341243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
48
Beef Ribeye Steaks
PartContestantJudge
221432431
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
38
Lamb Loin Chops
PartContestantJudge
341321423
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
44
Pork Carcasses
PartContestantJudge
432412413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
33
Pork Whole Hams
PartContestantJudge
541234312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
43
Pork Whole Loins
PartContestantJudge
712431342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
38
Placing Sum
244
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
111
221
342
424
543
634
732
842
911
1023
Questions - Points per Question5
10
Junior Written Exam
PartContestantJudge
1DD
2CD
3AC
4AA
5AB
6BB
7BB
8BB
9DD
10BA
11AA
12DA
13BB
14DD
15AB
16CC
17BB
18CD
19DD
20CC
21AA
22DB
23AB
24DB
25AD
Written Exam - Points per Question3
42
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
2Species: Beef
Primal: F - Loin		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Beef
Primal: K - Side (Belly)		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
4Species: Beef
Primal: F - Loin		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Beef
Primal: F - Loin		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
16
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: Beef
Primal: D - Flank		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: K - Side (Belly)		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Pork
Primal: K - Side (Belly)		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
16
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
13Species: Lamb
Primal: F - Loin		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Beef
Primal: C - Chuck
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Pork
Primal: F - Loin
Retail: 44 - Steaks - Center Slice
Cookery: 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
13
Meat ID Sum
45

AWS100: Friday, June 13, 2025