The ScanMan

ID: 30 - -
Team Name: University of Nebraska Lincoln Red
Participant Name:
KENNEDY PARKS
Individual Rank: 79
Individual Total Score: 991
Team Rank: 9
Team Total Score: 4055

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
124132413
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
50
Placing 2R - Beef Cuts
PartContestantJudge
234213421
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C3
50
Placing 3R - Pork Carc.
PartContestantJudge
332143214
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C3
50
Placing 4R - Pork Cuts
PartContestantJudge
414231243
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
46
Placing 5R - Lamb Carc.
PartContestantJudge
523412341
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
50
Placing 6 - Beef Carc.
PartContestantJudge
643214123
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C4
32
Placing 7 - Beef Cuts
PartContestantJudge
714231243
Placing 7 - Cut A2
Placing 7 - Cut B4
Placing 7 - Cut C6
46
Placing 8 - Pork Carc.
PartContestantJudge
843124213
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
42
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943214321
Placing 9 - Cut A3
Placing 9 - Cut B5
Placing 9 - Cut C3
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043213421
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2413
Reasons Score: 40		 
40
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3421
Reasons Score: 40		 
40
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3214
Reasons Score: 39		 
39
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1423
Reasons Score: 42		 
42
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2341
Reasons Score: 38		 
38
Quality
PartContestantJudge
1High SelectHigh Select
2Low ChoiceAvg. Choice
3High SelectLow Choice
4High ChoiceHigh Choice
5Low ChoiceAvg. Choice
6Low ChoiceAvg. Choice
7Low ChoiceLow Choice
8Avg. ChoiceHigh Choice
9High UtilityAvg. Commercial
10Avg. ChoiceAvg. Choice
11High CommercialHigh Commercial
12Low ChoiceLow Choice
13Low ChoiceLow Choice
14Avg. ChoiceAvg. Choice
15Avg. ChoiceAvg. Choice
135
Yield
PartContestantJudge
15.95.9
23.52.9
32.11.9
43.12.4
54.03.5
62.62.4
73.73.6
82.63.0
93.73.0
102.72.7
115.95.4
124.43.7
132.32.4
142.42.6
155.45.6
99
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location

  • 15- Muscle relative size incorrect
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location

  • 15- Muscle relative size incorrect
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 5- Diaphragm and/or hanging tender removal

  • 7- Fat / skin not trimmed or tapered to proper length

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
    		•
    		7
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 2
    2 3
    3 3
    4 2
    5 4
    6 2
    7 1
    8 3
    9 4
    10 2
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 1
    2 4
    3 3
    4 1
    5 1
    6 4
    7 3
    8 1
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 3
    2 4
    3 1
    4 2
    5 4
    6 2
    7 2
    8 2
    9 2
    10 1
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 2
    2 3
    3 3
    4 4
    5 1
    6 1
    7 2
    8 4
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 2
    3 3
    4 3
    5 3
    6 3
    7 1
    8 4
    9 1
    10 2
    Questions - Points per Question5
    		 
    Beef Judging Total
    		258
    Beef Grading Total
    		234
    Overall Beef Total
    		492
    Lamb Judging Total
    		136
    Pork Judging Total
    		269
    Placing Total
    		464
    Specifications Total
    		94
    Questions Total
    		 
    Reasons Total
    		199
    Overall Score
    		991
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Monday, November 3, 2025