The ScanMan

ID: 53 - -
Team Name: Tarleton State University Alternate 3
Participant Name:
ALEXIS YOUNG
Individual Rank: 87
Individual Total Score: 976
Team Rank: 47
Team Total Score: 976

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
332413214
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C3
47
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
641324123
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C4
46
Placing 7 - Beef Cuts
PartContestantJudge
741231243
Placing 7 - Cut A2
Placing 7 - Cut B4
Placing 7 - Cut C6
40
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
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: 40		 
40
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3421
Reasons Score: 43		 
43
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 37		 
37
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1243
Reasons Score: 43		 
43
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2314
Reasons Score: 39		 
39
Quality
PartContestantJudge
1Low ChoiceHigh Select
2High ChoiceAvg. Choice
3Low ChoiceLow Choice
4Low PrimeHigh Choice
5Low ChoiceAvg. Choice
6Avg. ChoiceAvg. Choice
7Low ChoiceLow Choice
8Avg. ChoiceHigh Choice
9Avg. CommercialAvg. Commercial
10High ChoiceAvg. Choice
11High CommercialHigh Commercial
12Avg. ChoiceLow Choice
13Low ChoiceLow Choice
14Avg. ChoiceAvg. Choice
15Avg. ChoiceAvg. Choice
136
Yield
PartContestantJudge
15.35.9
22.82.9
32.01.9
42.02.4
53.43.5
62.72.4
73.23.6
82.73.0
92.83.0
102.72.7
113.95.4
123.23.7
132.12.4
142.42.6
155.35.6
102
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 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
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed
  • 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
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    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
    		238
    Overall Beef Total
    		507
    Lamb Judging Total
    		133
    Pork Judging Total
    		269
    Placing Total
    		469
    Specifications Total
    		67
    Questions Total
    		 
    Reasons Total
    		202
    Overall Score
    		976
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, June 13, 2025