The ScanMan

ID: 3 - -
Team Name: University of Florida Orange
Participant Name:
RAYNA HEARTQUIST
Individual Rank: 96
Individual Total Score: 952
Team Rank: 16
Team Total Score: 3859

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
412431243
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
523142341
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
44
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
841234213
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
48
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: 2413
Reasons Score: 38		 
38
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3421
Reasons Score: 41		 
41
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3214
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1243
Reasons Score: 40		 
40
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2314
Reasons Score: 40		 
40
Quality
PartContestantJudge
1High SelectHigh Select
2Avg. ChoiceAvg. Choice
3Low ChoiceLow Choice
4High ChoiceHigh Choice
5Low ChoiceAvg. Choice
6Low ChoiceAvg. Choice
7High SelectLow Choice
8Avg. ChoiceHigh Choice
9Avg. CommercialAvg. Commercial
10High ChoiceAvg. Choice
11High CommercialHigh Commercial
12Low ChoiceLow Choice
13Avg. ChoiceLow Choice
14Avg. ChoiceAvg. Choice
15Avg. ChoiceAvg. Choice
138
Yield
PartContestantJudge
15.15.9
23.32.9
32.51.9
42.92.4
52.43.5
62.52.4
73.83.6
82.33.0
93.23.0
102.72.7
114.95.4
123.33.7
131.92.4
142.62.6
155.65.6
91
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 14- Muscle number incorrect
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 10- Hip bone or cartilage exposed or removed
  • 23- Meets all specifications
    		•
    		0
    Specification 3
    PartContestantJudge
    3
  • 14- Muscle number incorrect

  • 19- Rib mark incorrect
  • 23- Meets all specifications
    		•
    		0
    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

  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    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

  • 11- Length of cut

  • 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
    		257
    Beef Grading Total
    		229
    Overall Beef Total
    		486
    Lamb Judging Total
    		134
    Pork Judging Total
    		271
    Placing Total
    		470
    Specifications Total
    		61
    Questions Total
    		 
    Reasons Total
    		192
    Overall Score
    		952
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, June 13, 2025