The ScanMan
New Mexico Wolverine Invitational
Mar 08, 2025
Meat Evaluation
Overall

ID: 77 - 3 -
Team Name: Corona Team #1
Participant Name:
KOURTNEY BRANDENBERGE
Individual Rank: 51
Individual Total Score: 517
Team Rank: 11
Team Total Score: 1733
View e-Scansheet

DefinitionResponsesScore
Lamb Blade Chops
PartContestantJudge
123412341
Placing 1 - Cut A3
Placing 1 - Cut B3
Placing 1 - Cut C6
50
Lamb Centerslices
PartContestantJudge
221342143
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C4
46
Pork Loin Chops
PartContestantJudge
312341243
Placing 3 - Cut A2
Placing 3 - Cut B7
Placing 3 - Cut C3
47
Pork Centerslices
PartContestantJudge
413421342
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C5
50
Pork Fresh Hams
PartContestantJudge
521344321
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C4
15
Pork Loins
PartContestantJudge
731242413
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C5
17
Placing Sum
225
Questions on Placing Classes
PartContestantJudge
144
214
331
443
514
642
713
833
934
1042
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6KeepKeep
7KeepKeep
8CullCull
9CullCull
10KeepCull
11CullCull
12CullKeep
13KeepKeep
Keep/Cull Point Values1: 13
2: 14
3: 5
4: 6
5: 5
6: 8
7: 11
8: 12
44
Quality Grading
PartContestantJudge
1Quality: Low PrimeQuality: Low Prime
2Quality: Low ChoiceQuality: High Select
3Quality: Average ChoiceQuality: Low Choice
4Quality: Low ChoiceQuality: Average Choice
5Quality: Low SelectQuality: Low Choice
6Quality: Average PrimeQuality: Low Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
53
Yield Grading
PartContestantJudge
13.12.4
22.01.0
33.23.2
45.45.9
52.82.5
63.73.6
48
Carcass Grading Total
101
Written Exam
PartContestantJudge
1BB
2DD
3AB
4CC
5AA
6BA
7AB
8CB
9BD
10CC
11DC
12AA
13CB
14BD
15DC
16AA
17DC
18BC
19DB
20CC
21CB
22AA
23CA
24BB
25CC
Written Exam - Points per Question2
22
Formulation Solution
PartContestantJudge
10404
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1CB
2BD
3DC
4AC
5EB
6ED
7DD
8BB
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Pork
Primal: E - Ham or Leg
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
3Species: Beef
Primal: F - Loin
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
5Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry 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
18
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: I - Round
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
7Species: Lamb
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
8Species: Beef
Primal: E - Ham or Leg
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
10Species: Lamb
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: K - Side (Belly)
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
12Species: Pork
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
13Species: Pork
Primal: B - Brisket
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
14Species: Pork
Primal: G - Plate
Retail: 48 - Steaks - Mock Tender Steak		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
15Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: H - Rib or Rack
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
17Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
18Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
19Species: Pork
Primal: H - Rib or Rack
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
20Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Lamb
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
14
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
22Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
24Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 86 - Various - Hocks
Cookery: Dry Heat
25Species: Pork
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Pork
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
22
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
27Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
29Species: Pork
Primal: C - Chuck
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) 		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
30Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: 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
20
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
95
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, August 2, 2025