The ScanMan
Marshall FFA Alumni Contest Day
Mar 11, 2025
Meats
Overall

ID: 300 - 99 -
Team Name: Hallsville
Participant Name:
KAELYNN SAMUELS
Individual Rank: 58
Individual Total Score: 295
Team Rank: 11
Team Total Score: 1000
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
134121234
Placing 1 - Cut A3
Placing 1 - Cut B3
Placing 1 - Cut C5
22
Placing Class 2
PartContestantJudge
221434132
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
27
Placing Class 3
PartContestantJudge
341234123
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C2
50
Placing Class 4
PartContestantJudge
413423412
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C2
41
Placing Class 5
 
Placing Class 6
 
Placing Sum
140
Questions on Placing Classes
PartContestantJudge
111
224
333
444
541
622
713
821
924
1033
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Average Choice
2Quality: Low SelectQuality: High Choice
3Quality: Low StandardQuality: Average Choice
4Quality: Low PrimeQuality: Low Comm.
5Quality: Low ChoiceQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
13
Yield Grading
PartContestantJudge
13.52.5
22.43.0
34.84.0
41.22.3
53.02.4
15
Carcass Grading Total
28
Written Exam
PartContestantJudge
1AB
2CD
3DD
4AA
5BB
6AA
7BB
8DB
9DD
10BB
11CD
12BC
13AA
14CD
15AC
16DD
17DB
18CC
19BB
20AB
Written Exam - Points per Question3
33
Formulation Solution
PartContestantJudge
1 04 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1AC
2DD
3CA
4CD
5BC
6CC
7AA
8DD
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
2Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
3Species: Pork
Primal: G - Plate
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
4Species: Beef
Primal: B - Brisket
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
5Species: Lamb
Primal: J - Shoulder
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: G - Plate
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
7Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
8Species: Beef
Primal: B - Brisket
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
9Species: Pork
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
10Species: Pork
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side
Cookery: Dry 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
5
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: J - Shoulder
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
12Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
13Species: Lamb
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
14Species: Pork
Primal: N - Various Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
15Species: Lamb
Primal: D - Flank
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
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: Beef
Primal: D - Flank
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
17Species: Beef
Primal: G - Plate
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
18Species: Beef
Primal: E - Ham or Leg
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
19Species: Pork
Primal: J - Shoulder
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
20Species: Lamb
Primal: D - Flank
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Lamb
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
3
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: A - Breast
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
22 Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
23Species: Lamb
Primal: B - Brisket
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
24Species: Beef
Primal: B - Brisket
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
25Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
27Species: Beef
Primal: G - Plate
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
28Species: Beef
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
29Species: Beef
Primal: D - Flank
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
30Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
32Species: Lamb
Primal: J - Shoulder
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
33Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
34Species: Beef
Primal: I - Round
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
35Species: Beef
Primal: I - Round
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: G - Plate
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
37Species: Pork
Primal: G - Plate
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
38Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
39Species: Lamb
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
40Species: Beef
Primal: I - Round
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID Sum
49
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, June 14, 2025