The ScanMan
25th Annual Lathrop Judging Day
Mar 10, 2025
Meats
Overall

ID: 146 - 99 -
Team Name: Brookfield
Participant Name:
JACE KELLER
Individual Rank: 80
Individual Total Score: 277
Team Rank: 17
Team Total Score: 970
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
132142314
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C5
48
Placing Class 2
PartContestantJudge
243211324
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C3
26
Placing Class 3
PartContestantJudge
321341432
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
28
Placing Class 4
PartContestantJudge
414231423
Placing 4 - Cut A2
Placing 4 - Cut B5
Placing 4 - Cut C3
50
Placing Class 5
 
Placing Class 6
 
Placing Sum
152
Questions on Placing Classes
PartContestantJudge
111
244
322
433
544
621
722
811
921
1012
Questions - Points per Question5
35
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Low Choice
2 Quality: High Comm.
3 Quality: Low Choice
4 Quality: Low Choice
5 Quality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
13.42.5
24.62.6
32.42.7
44.72.9
54.82.8
63.82.8
13
Carcass Grading Total
13
Written Exam
PartContestantJudge
1CA
2AD
3BB
4DB
5BB
6CB
7AD
8CB
9DC
10DD
11BB
12AB
13AB
14BA
15AC
16DD
17BC
18AA
19DD
20DD
Written Exam - Points per Question2
16
Formulation Solution
PartContestantJudge
1  07
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1BD
2CC
3BE
4DA
5 B
6AD
7EB
8CE
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: I - Round
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
2Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
3Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
4Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
5Species: Beef
Primal: G - Plate
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
7Species: Beef
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
8Species: Beef
Primal: G - Plate
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
9Species: Lamb
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
10Species: Beef
Primal: L - Spareribs
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
12Species: Lamb
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
13Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
14Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
15Species: Pork
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 16-20
PartContestantJudge
16Species: Beef
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
17Species: Beef
Primal: I - Round
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
18Species: Lamb
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
19Species: Lamb
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
20Species: Beef
Primal: G - Plate
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: D - Flank
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
22Species: Pork
Primal: L - Spareribs
Retail: 01 - Roasts - American Style		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
23Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
24Species: Beef
Primal: G - Plate
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
25Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
27Species: Lamb
Primal: L - Spareribs
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
28Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
29Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
30Species: Pork
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
17
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: I - Round
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
32Species: Lamb
Primal: J - Shoulder
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
33Species: Beef
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
34Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
35Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
37Species: Lamb
Primal: L - Spareribs
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
38Species: Beef
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
39Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
40Species: Lamb
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID Sum
56
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Saturday, August 2, 2025