The ScanMan
Paris Aggie Days CDE
Mar 14, 2025
Meats
Overall

ID: 148 - 99 -
Team Name: Montgomery Co R-II
Participant Name:
BRYSON NICHOLS
Individual Rank: 75
Individual Total Score: 377
Team Rank: 24
Team Total Score: 1144
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124132143
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C5
48
Placing Class 2
PartContestantJudge
223414231
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C4
40
Placing Class 3
PartContestantJudge
343214312
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C3
47
Placing Class 4
PartContestantJudge
412431432
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
38
Placing Class 5
 
Placing Class 6
 
Placing Sum
173
Questions on Placing Classes
PartContestantJudge
133
222
334
422
532
624
722
821
944
1011
Questions - Points per Question5
30
Keep/Cull
PartContestantJudge
6Keep 
7Keep 
9Keep 
11Cull 
12Cull 
0
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Standard
2Quality: Low ChoiceQuality: Low Choice
3Quality: High SelectQuality: High Standard
4Quality: Low PrimeQuality: Average Choice
5Quality: Low ChoiceQuality: Average Choice
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
28
Yield Grading
PartContestantJudge
14.71.8
23.22.7
32.62.4
45.33.2
52.24.1
16
Carcass Grading Total
44
Written Exam
PartContestantJudge
1CC
2BB
3AB
4CA
5AA
6BD
7AA
8AB
9AD
10DD
11BD
12DD
13BB
14DA
15CC
16AA
17BA
18DD
19DA
20CC
Written Exam - Points per Question3
33
Formulation Solution
PartContestantJudge
1  07
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1CB
2DD
3AA
4CD
5BC
6BC
7AA
8DD
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: H - Rib or Rack
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
2Species: Beef
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
3Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
4Species: Pork
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
5Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
7Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
8Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
9Species: Lamb
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
10Species: Beef
Primal: J - Shoulder
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade 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: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
12Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
13Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
14Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
15Species: Beef
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
18
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: F - Loin		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
17Species: Pork
Primal: E - Ham or Leg
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
18Species: Pork
Primal: J - Shoulder		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
19Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
20Species: Lamb
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
22Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
23Species: Pork
Retail: 71 - Chops - Rib Chop		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
24Species: Beef
Primal: N - Various Meats
Retail: 76 - Variety - Heart		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
25Species: Pork
Primal: F - Loin		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
27Species: BeefSpecies: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
28Species: Lamb
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
29Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
30Species: Lamb
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
32Species: BeefSpecies: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
33Species: Beef
Primal: D - Flank
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
34Species: Beef
Primal: F - Loin
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
35Species: Beef
Primal: I - Round
Retail: 49 - Steaks - Porterhouse Steak		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
9
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: B - Brisket
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
37Species: Beef
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
38Species: Beef
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
39Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
40Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID Sum
77
Reasons 1
PartContestantJudge
1 * 
0
Reasons 2
PartContestantJudge
2 3* 
0
Reasons 3
 
Reasons Total
0
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, June 13, 2025