The ScanMan
Columbia FFA MOASKs
Mar 08, 2025
Meats
Overall

ID: 359 - 99 -
Team Name: Orchard Farm FFA
Participant Name:
J* E WEBER
Individual Rank: 52
Individual Total Score: 340
Team Rank: 16
Team Total Score: 902
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124132341
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C7
37
Placing Class 2
PartContestantJudge
243214231
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C3
47
Placing Class 3
PartContestantJudge
314321423
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C5
45
Placing Class 4
PartContestantJudge
443123421
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
42
Placing Class 5
 
Placing Class 6
 
Placing Sum
171
Questions on Placing Classes
PartContestantJudge
123
211
344
411
522
631
711
833
941
1012
Questions - Points per Question5
30
Keep/Cull
PartContestantJudge
6Keep 
7Cull 
8Keep 
9Cull 
10Keep 
11Cull 
12Keep 
13Cull 
0
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Low Choice
2Quality: Average Comm.Quality: Low Prime
3Quality: High PrimeQuality: High Choice
4Quality: Average ChoiceQuality: High Standard
5Quality: Low StandardQuality: High Standard
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityA
18
Yield Grading
PartContestantJudge
12.72.9
24.32.8
33.73.0
45.53.4
54.22.3
13
Carcass Grading Total
31
Written Exam
PartContestantJudge
1CC
2DB
3EE
4CC
5BD
6BB
7DB
8AD
9BD
10AD
11BB
12CB
13BB
14DD
15DC
16CD
17CD
18AD
19BC
20AD
Written Exam - Points per Question3
21
Formulation Solution
PartContestantJudge
1 09 06
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1AD
2EE
3DB
4CD
5BC
6AC
7BB
8AD
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
2Species: Beef
Primal: G - Plate
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
3Species: Beef
Primal: I - Round
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
4Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
5Species: Beef
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry or 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
9
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
7Species: Lamb
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
8Species: Beef
Primal: G - Plate
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
9Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
10Species: Beef
Primal: K - Side (Belly)
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
18
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
12Species: Beef
Primal: C - Chuck
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
13Species: Beef
Primal: J - Shoulder
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
14Species: Pork
Primal: G - Plate
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
15Species: Pork
Primal: N - Various Meats
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: E - Ham or Leg
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
17Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
18Species: Beef
Primal: B - Brisket
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
19Species: Beef
Primal: A - Breast
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
20Species: Lamb
Primal: D - Flank
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: I - Round
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
22Species: Beef
Primal: H - Rib or Rack
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
23Species: Lamb
Primal: H - Rib or Rack
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
24Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
25Species: Beef
Primal: J - Shoulder
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: E - Ham or Leg
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
27Species: Pork
Primal: B - Brisket
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
28Species: Pork
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
29Species: Pork
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
30Species: Beef
Primal: D - Flank
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
32Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
33Species: Lamb
Primal: D - Flank
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
34Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
35Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: I - Round
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
37Species: Lamb
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
38Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
39Species: Pork
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
40Species: Pork
Primal: E - Ham or Leg
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID Sum
77
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: Friday, June 13, 2025