The ScanMan
Virginia Meat Evaluation
Mar 01, 2025
Senior FFA
Judging and Questions Overall Quiz and ID

ID: 2305 - 3 -
Team Name: Craig County FFA Team B
Participant Name:
CHEYANNE BELL
Individual Rank: 38
Individual Total Score: 390
Team Rank: 9
Team Total Score: 1272
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
124131243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
39
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
424312413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
48
Pork Whole Hams
PartContestantJudge
543214312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
47
Pork Whole Loins
PartContestantJudge
714321342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
48
Placing Sum
278
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
121
241
332
414
533
644
712
822
911
1033
Questions - Points per Question5
25
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Average Prime
2Quality: Low PrimeQuality: Low Select
3Quality: High StandardQuality: High Choice
4Quality: Average ChoiceQuality: Low Standard
5Quality: Average UtilityQuality: High Comm.
6Quality: Low PrimeQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
6
Yield Grading
PartContestantJudge
11.94.4
22.45.1
34.72.5
43.81.2
54.62.5
65.93.2
2
Carcass Grading Total
8
Senior Written Exam
PartContestantJudge
1DD
2DD
3BA
4CA
5DA
6AC
7BA
8AA
9BD
10CA
11BD
12BC
13CD
14CD
15AD
16AA
17DB
18BD
19CA
20AA
21CC
22BC
23DB
24BD
25AD
Written Exam - Points per Question3
18
Formulation Solution
PartContestantJudge
1  07
Formulation Solution - Points per Question25
 
Formulation Questions
PartContestantJudge
1 C
2 D
3 A
4 B
5 A
Formulation Questions - Points per Question15
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
2Species: Beef
Primal: B - Brisket
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Lamb
Primal: C - Chuck
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
4Species: Beef
Primal: L - Spareribs
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Beef
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: J - Shoulder
Retail: 44 - Steaks - Center Slice
Cookery: 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: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: Beef
Primal: B - Brisket
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Pork
Primal: G - Plate
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
13Species: Pork
Primal: K - Side (Belly)
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Beef
Primal: B - Brisket
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Beef
Primal: B - Brisket
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
17Species: Beef
Primal: J - Shoulder
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
18Species: Lamb
Primal: G - Plate
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
19Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: I - Round
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
22Species: Beef
Primal: B - Brisket
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
23Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
24Species: Beef
Primal: B - Brisket
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
25Species: Pork
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: B - Brisket
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
27Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
28Species: Beef
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
29Species: Beef
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
30Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID Sum
61
Order Fulfillment
Team Activity - Questions - Points10
 
Team Activity Total
 

AWS100: Saturday, June 14, 2025