The ScanMan

ID: 56 - -
Team Name: University of Nebraska Lincoln Alternate 3
Participant Name:
MADISON WOEHRLE
Individual Rank: 69
Individual Total Score: 1004
Team Rank: 41
Team Total Score: 1004

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
121432413
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
48
Placing 2R - Beef Cuts
PartContestantJudge
232413421
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C3
47
Placing 3R - Pork Carc.
PartContestantJudge
332413214
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C3
47
Placing 4R - Pork Cuts
PartContestantJudge
421431243
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
48
Placing 5R - Lamb Carc.
PartContestantJudge
523412341
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
50
Placing 6 - Beef Carc.
PartContestantJudge
641324123
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C4
46
Placing 7 - Beef Cuts
PartContestantJudge
712431243
Placing 7 - Cut A2
Placing 7 - Cut B4
Placing 7 - Cut C6
50
Placing 8 - Pork Carc.
PartContestantJudge
834124213
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
35
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
1034213421
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2143
Reasons Score: 37		 
37
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3241
Reasons Score: 41		 
41
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2143
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2341
Reasons Score: 42		 
42
Quality
PartContestantJudge
1High SelectHigh Select
2Avg. ChoiceAvg. Choice
3Low ChoiceLow Choice
4High ChoiceHigh Choice
5Avg. ChoiceAvg. Choice
6Avg. ChoiceAvg. Choice
7Low ChoiceLow Choice
8High ChoiceHigh Choice
9Avg. CommercialAvg. Commercial
10High ChoiceAvg. Choice
11High CommercialHigh Commercial
12Low ChoiceLow Choice
13Avg. ChoiceLow Choice
14Avg. ChoiceAvg. Choice
15High ChoiceAvg. Choice
144
Yield
PartContestantJudge
15.15.9
22.62.9
32.01.9
42.32.4
53.33.5
62.72.4
73.33.6
82.73.0
93.03.0
102.62.7
115.95.4
123.93.7
132.32.4
142.62.6
155.25.6
113
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 15- Muscle relative size incorrect
  • 14- Muscle number incorrect
    		•
    		0
    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
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
    		•
    		10
    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
  • 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
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 5- Diaphragm and/or hanging tender removal

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

  • 20- Rib number incorrect
    		•
    		10
    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
    		269
    Beef Grading Total
    		257
    Overall Beef Total
    		526
    Lamb Judging Total
    		142
    Pork Judging Total
    		249
    Placing Total
    		471
    Specifications Total
    		87
    Questions Total
    		 
    Reasons Total
    		189
    Overall Score
    		1004
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, June 13, 2025