The ScanMan
Trude Bauler Memorial Invitational
Mar 01, 2025
Meats
Overall

ID: 1033 - 2 -
Team Name:
Participant Name:
DANTEZ SENA
Individual Rank: 43
Individual Total Score: 442
Team Rank: 14
Team Total Score: 626
View e-Scansheet

DefinitionResponsesScore
Pork Blade Chops
PartContestantJudge
112431432
Placing 1 - Cut A6
Placing 1 - Cut B3
Placing 1 - Cut C2
43
Pork Loin Chops
PartContestantJudge
242134231
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C4
46
Hams
PartContestantJudge
323412341
Placing 3 - Cut A3
Placing 3 - Cut B6
Placing 3 - Cut C2
50
Lamb Loin CHops
PartContestantJudge
432142413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C4
24
Lamb Sirloin Chops
PartContestantJudge
521432143
Placing 5 - Cut A5
Placing 5 - Cut B4
Placing 5 - Cut C3
50
Pork Loins
PartContestantJudge
743214312
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
46
Placing Sum
259
Questions on Placing Classes
PartContestantJudge
122
233
343
414
532
612
723
811
922
1044
Questions - Points per Question5
25
Keep/Cull
PartContestantJudge
6CullCull
7KeepKeep
8CullKeep
9KeepCull
10CullCull
11KeepKeep
12CullCull
13KeepKeep
Keep/Cull Point Values1: 1
2: 18
3: 7
4: 4
5: 3
6: 9
7: 2
8: 16
47
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: High Select
2Quality: High PrimeQuality: Low Prime
3Quality: High SelectQuality: Average Choice
4Quality: Low ChoiceQuality: Low Choice
5Quality: Average Comm.Quality: High Standard
6Quality: Average PrimeQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
40
Yield Grading
PartContestantJudge
11.72.6
24.94.1
35.82.2
42.72.2
51.21.7
63.54.2
34
Carcass Grading Total
74
Written Exam
PartContestantJudge
1CD
2BA
3DC
4BD
5DA
6EC
7CE
8AB
9DE
10BE
11CD
12BB
13AA
14 A
15BB
16DB
17EA
18BD
19CE
20AD
21DE
22CE
23BA
24EC
25CB
Written Exam - Points per Question2
6
Formulation Solution
PartContestantJudge
1 08
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1AD
2EB
3DC
4AD
5CA
6BC
7AD
8CA
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: D - Flank
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
2Species: Pork
Primal: N - Various Meats
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
3Species: Pork
Primal: I - Round
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
4Species: Pork
Primal: J - Shoulder
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
5Species: Lamb
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
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
6
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: K - Side (Belly)
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
7Species: Lamb
Primal: N - Various Meats
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
8Species: Pork
Primal: H - Rib or Rack
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
9Species: Pork
Primal: I - Round
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
10Species: Pork
Primal: H - Rib or Rack
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 73 - Chops - Sirloin Chop		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
12Species: Pork
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
13Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
14Species: Beef
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
15Species: Pork
Primal: M - Variety Meats
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
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
7
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: G - Plate
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
17Species: Lamb
Primal: I - Round
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
18Species: Beef
Primal: H - Rib or Rack
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
19Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
20Species: Beef
Primal: K - Side (Belly)
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
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
1
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: L - Spareribs
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
22Species: Lamb
Primal: I - Round
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
23Species: Pork
Primal: I - Round
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
24Species: Beef
Primal: E - Ham or Leg
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
25Species: Pork
Primal: J - Shoulder
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: I - Round
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
27Species: Beef
Primal: L - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
28Species: Beef
Primal: B - Brisket
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
29Species: Lamb
Primal: M - Variety Meats
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
30Species: Beef
Primal: L - Spareribs
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: C - Chuck
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
32Species: Beef
Primal: C - Chuck
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
33Species: Pork
Primal: K - Side (Belly)
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
34Species: Lamb
Primal: K - Side (Belly)
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
35Species: Lamb
Primal: K - Side (Belly)
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
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
5
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: N - Various Meats
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
37Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
38Species: Lamb
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
39Species: Pork
Primal: C - Chuck
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
40Species: Pork
Primal: D - Flank
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID Sum
31
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, June 14, 2025