The ScanMan
Savannah FFA MOASK
Mar 17, 2025
Meats
Overall

ID: 116 - 99 -
Team Name: Lathrop
Participant Name:
DARIUS TOWNE
Individual Rank: 89
Individual Total Score: 285
Team Rank: 9
Team Total Score: 1117
View e-Scansheet

DefinitionResponsesScore
Loin Chops
PartContestantJudge
123141432
Placing 1 - Cut A3
Placing 1 - Cut B3
Placing 1 - Cut C3
23
Ribeyes
PartContestantJudge
231242341
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C4
34
Hams
PartContestantJudge
321432341
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C4
32
Top Loins
PartContestantJudge
441234312
Placing 4 - Cut A3
Placing 4 - Cut B5
Placing 4 - Cut C4
36
Placing Class 5
 
Placing Class 6
 
Placing Sum
125
Questions on Placing Classes
PartContestantJudge
124
211
331
422
511
631
741
822
934
1012
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Standard
2Quality: High ChoiceQuality: Low Choice
3Quality: Average ChoiceQuality: High Standard
4Quality: Average ChoiceQuality: High Standard
5Quality: High ChoiceQuality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
5
Yield Grading
PartContestantJudge
13.33.8
23.52.6
33.53.0
43.62.7
53.43.5
36
Carcass Grading Total
41
Written Exam
PartContestantJudge
1DD
2AC
3BD
4CA
5BA
6CC
7DB
8AA
9AC
10DD
11AA
12AB
13CC
14DD
15BB
16CE
17DD
18DD
19BA
20 D
Written Exam - Points per Question2
20
Formulation Solution
PartContestantJudge
1 ** 10
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CB
2BE
3BC
4CD
5AE
6CA
7BC
8AB
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
2Species: Pork
Primal: I - Round
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
3Species: Beef
Primal: I - Round
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
4Species: Pork
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
5Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: I - Round
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
7Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
8Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
9Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
10Species: Pork
Primal: K - Side (Belly)
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
12Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
13Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
14Species: Beef
Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
15Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or 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
7
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
17Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
18Species: Beef
Primal: I - Round
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
19Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
20Species: Beef
Primal: I - Round
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
20
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
22Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
23Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
24Species: Beef
Primal: C - Chuck
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
25Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
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: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
27Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
28Species: Beef
Primal: F - Loin
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
29Species: Beef
Primal: C - Chuck
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
30Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
32Species: Beef
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
33Species: Lamb
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
34Species: Pork
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
35Species: Beef
Primal: G - Plate
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or 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
14
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
37Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
38Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
39Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
40Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID Sum
79
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: Sunday, June 15, 2025