The ScanMan
Brunswick Judging Day
Mar 07, 2025
Meats
Overall

ID: 116 - 99 -
Team Name: Lathrop
Participant Name:
ELLISON UMBAUGH
Individual Rank: 91
Individual Total Score: 340
Team Rank: 11
Team Total Score: 1150
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124134123
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C5
43
Placing Class 2
PartContestantJudge
213243124
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
47
Placing Class 3
PartContestantJudge
341321324
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
30
Placing Class 4
PartContestantJudge
431421234
Placing 4 - Cut A1
Placing 4 - Cut B1
Placing 4 - Cut C2
44
Placing Class 5
 
Placing Class 6
 
Placing Sum
164
Questions on Placing Classes
PartContestantJudge
122
244
321
412
513
634
741
833
924
1033
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Average Choice
2Quality: Average Comm.Quality: High Standard
3Quality: High Comm.Quality: Average Choice
4Quality: High ChoiceQuality: High Choice
5Quality: Average PrimeQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
13.32.7
23.32.5
33.32.6
43.32.9
53.3 
63.32.5
28
Carcass Grading Total
38
Written Exam
PartContestantJudge
1ED
2BC
3BB
4EE
5BB
6AB
7BD
8EE
9CC
10DE
11BA
12CE
13BB
14AA
15BB
16BB
17EE
18AA
19DD
20CD
Written Exam - Points per Question2
24
Formulation Solution
PartContestantJudge
1 07 07
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1CB
2BA
3CB
4AD
5AA
6BB
7DD
8BB
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
2Species: Lamb
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
3Species: Beef
Primal: D - Flank
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
4Species: Beef
Primal: K - Side (Belly)
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
5Species: Pork
Primal: G - Plate
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: E - Ham or Leg
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
7Species: Pork
Primal: G - Plate
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
8Species: Pork
Primal: E - Ham or Leg
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
9Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
10Species: Beef
Primal: A - Breast
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
12Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
13Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
14Species: Beef
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
15Species: Beef
Primal: F - Loin
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
17Species: Beef
Primal: G - Plate
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
18Species: Beef
Primal: D - Flank
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
19Species: Beef
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
20Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: F - Loin
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
22Species: Lamb
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
23Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
24Species: Beef
Primal: F - Loin
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
25Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: F - Loin
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
27Species: Pork
Primal: G - Plate
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
28Species: Pork
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
29Species: Beef
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
30Species: Beef
Primal: F - Loin
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: F - Loin
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
32Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
33Species: Pork
Primal: J - Shoulder
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
34Species: Beef
Primal: F - Loin
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
35Species: Beef
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 36-40
PartContestantJudge
36Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
37Species: Beef
Primal: G - Plate
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
38Species: Beef
Primal: G - Plate
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
39Species: Beef
Primal: I - Round
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
40Species: Beef
Primal: A - Breast
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID Sum
64
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Monday, June 16, 2025