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

ID: 197 - 99 -
Team Name: Salisbury
Participant Name:
CATE ATKINSON
Individual Rank: 28
Individual Total Score: 375
Team Rank: 5
Team Total Score: 1143
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
131241234
Placing 1 - Cut A3
Placing 1 - Cut B3
Placing 1 - Cut C5
41
Placing Class 2
PartContestantJudge
242134132
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
39
Placing Class 3
PartContestantJudge
314234123
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C2
48
Placing Class 4
PartContestantJudge
434123412
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C2
50
Placing Class 5
 
Placing Class 6
 
Placing Sum
178
Questions on Placing Classes
PartContestantJudge
121
224
333
444
511
622
733
811
924
1023
Questions - Points per Question5
30
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Average Choice
2Quality: High SelectQuality: High Choice
3Quality: High StandardQuality: Average Choice
4Quality: High UtilityQuality: 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
13.12.5
24.23.0
33.34.0
44.42.3
53.32.4
64.2 
15
Carcass Grading Total
28
Written Exam
PartContestantJudge
1AB
2CD
3DD
4AA
5AB
6BA
7AB
8BB
9DD
10AB
11CD
12AC
13BA
14BD
15CC
16DD
17DB
18CC
19BB
20AB
Written Exam - Points per Question3
24
Formulation Solution
PartContestantJudge
1 07 07
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1CC
2BD
3AA
4DD
5BC
6CC
7AA
8DD
Formulation Questions - Points per Question5
30
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
2Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
3Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
4Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
5Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or 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
20
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
7Species: Beef
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
8Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
9Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
10Species: Pork
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
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
11
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
12Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
13Species: Beef
Primal: A - Breast
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
14Species: Pork
Primal: F - Loin
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
15Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry 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
6
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
17Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
18Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
19Species: Lamb
Primal: A - Breast
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
20Species: Beef
Primal: I - Round
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry 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: Beef
Primal: G - Plate
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
22Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
23Species: Beef
Primal: F - Loin
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
24Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
25Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry 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
6
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
27Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
28Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
29Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
30Species: Pork
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry 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: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
32Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
33Species: Pork
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
34Species: Beef
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
35Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry 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
13
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
37Species: Beef
Primal: I - Round
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
38Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
39Species: Beef
Primal: A - Breast
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
40Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak		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
9
Meat ID Sum
75
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