The ScanMan
South Dakota Lemmon CDE
Mar 10, 2025
Meats
Overall

ID: 126 - 3 -
Team Name: McIntosh FFA
Participant Name:
PEYTON HONEYMAN
Individual Rank: 27
Individual Total Score: 213
Team Rank: 8
Team Total Score: 648
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
121433241
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C4
29
Placing Class 2
PartContestantJudge
223411342
Placing 2 - Cut A1
Placing 2 - Cut B4
Placing 2 - Cut C2
29
Placing Class 3
PartContestantJudge
314234231
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C4
32
Placing Class 4
PartContestantJudge
421343421
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C4
30
Placing Class 5
PartContestantJudge
54321 
 
Placing Sum
120
Questions on Placing Classes
PartContestantJudge
131
221
333
414
533
Questions - Points per Question5
10
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: High Choice
2Quality: Low ChoiceQuality: High Select
3Quality: High SelectQuality: Low Choice
4Quality: High UtilityQuality: High Select
5Quality: High StandardQuality: Low Choice
6Quality: Average Comm. 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
16
Yield Grading
PartContestantJudge
14.03.3
25.92.0
35.12.7
43.22.6
52.51.6
61.6 
12
Carcass Grading Total
28
Written Exam
PartContestantJudge
1AB
2CD
3AE
4BA
5DA
6AB
7CB
8DC
9CA
10BA
11BB
12CD
13AA
14CA
15AA
16DD
17BA
18AD
19CC
20AD
21BA
22AA
23DD
24CC
25DB
26CD
27BE
28DD
29CA
30AB
Written Exam - Points per Question3
27
Formulation Solution
Formulation Solution - Points per Question5
 
Formulation Questions
PartContestantJudge
1 B
2 B
3 C
4 A
5 D
Formulation Questions - Points per Question8
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: A - Breast
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
2Species: Pork
Primal: C - Chuck
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
3Species: Pork
Primal: L - Spareribs
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
4Species: Beef
Primal: J - Shoulder
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
5Species: Lamb
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7Species: Lamb
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
8Species: Beef
Primal: D - Flank
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Pork
Primal: B - Brisket
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
10Species: Pork
Primal: E - Ham or Leg
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
12Species: Beef
Primal: C - Chuck
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
13Species: Pork
Primal: E - Ham or Leg
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
14Species: Pork
Primal: C - Chuck
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
17Species: Pork
Primal: I - Round
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
18Species: Beef
Primal: N - Various Meats
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
19Species: Beef
Primal: K - Side (Belly)
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
20Species: Beef
Primal: H - Rib or Rack
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: N - Various Meats
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
22Species: Beef
Primal: L - Spareribs
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
23Species: Pork
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
24Species: Lamb
Primal: H - Rib or Rack
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
25Species: Beef
Primal: E - Ham or Leg
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
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: J - Shoulder
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
27Species: Lamb
Primal: F - Loin
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID Sum
28

AWS100: Saturday, June 14, 2025