The ScanMan
Clovis FFA Field Day
Mar 22, 2025
Meat Judging
Beef Grading Judging Overall Questions Retail Meat ID Test

ID: 35 - 1 - 0
Team Name: Caruthers
Participant Name:
ANEET KAHLON
Individual Rank: 73
Individual Total Score: 281
Team Rank: 17
Team Total Score: 1325
View e-Scansheet

DefinitionResponsesScore
Class 1 Beef Carcasses
PartContestantJudge
114322314
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C6
14
Class 2 Pork Carcasses
PartContestantJudge
223142341
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C4
46
Class 3 Wholesale Pork Loins
PartContestantJudge
332414213
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C5
21
Class 4 Beef Retail Top Loin Boneless Steaks
PartContestantJudge
441322431
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C1
31
Class 5 Lamb Retail Loin Chops
PartContestantJudge
5 1342
Placing 5 - Cut A4
Placing 5 - Cut B3
Placing 5 - Cut C4
 
Class 6 Value Based Pricing
PartContestantJudge
732411342
Placing 6 - Cut A5
Placing 6 - Cut B5
Placing 6 - Cut C5
15
Placing Sum
177
Questions on Placing Classes
PartContestantJudge
124
222
322
433
533
642
724
831
922
1021
Questions - Points per Question5
25
Keep/Cull
PartContestantJudge
6CullCull
7KeepKeep
8CullCull
9KeepKeep
10KeepKeep
11KeepKeep
12 Cull
13CullCull
Keep/Cull Point Values1: 5
2: 12
3: 8
4: 13
5: 10
6: 15
7: 5
8: 6
50
Quality Grading
PartContestantJudge
1 Quality: Low Select
2 Quality: High Choice
3 Quality: Average Prime
4 Quality: Low Comm.
5Quality: Low Select 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityB
Quality Grading - MaturityD
0
Yield Grading
PartContestantJudge
12.62.8
23.72.5
31.14.3
44.82.8
9
Carcass Grading Total
9
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: C - Chuck
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
2Species: Pork
Primal: D - Flank
Retail: 74 - Chops - Top Loin Chop		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
3Species: Beef
Primal: D - Flank
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
4Species: Beef
Primal: D - Flank
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
5Species: Lamb
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
8Species: Lamb
Primal: C - Chuck
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
9Species: Pork
Primal: N - Various Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
10Species: Pork
Primal: E - Ham or Leg
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: B - Brisket
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
12Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
13Species: Beef
Primal: D - Flank
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
14Species: Pork
Primal: K - Side (Belly)
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: C - Chuck
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
17Species: Pork
Primal: A - Breast
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
18Species: Pork
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
19Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
20Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
22Species: Pork
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
23Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
24Species: Pork
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
25Species: Lamb
Primal: G - Plate
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
27Species: Beef
Primal: A - Breast
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
28Species: Lamb
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
29Species: Beef
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
32Species: Lamb
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
33Species: Beef
Primal: B - Brisket
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
34Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
35Species: Lamb
Primal: D - Flank
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: K - Side (Belly)
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
37Species: Beef
Primal: B - Brisket
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
38Species: Pork
Primal: C - Chuck
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
39Species: Lamb
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
40Species: Pork
Primal: K - Side (Belly)
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID Sum
55
Written Exam #1-5
PartContestantJudge
1DB
2DA
3DC
4CB
5AA
Written Exam - Points per Question3
3
Written Exam #6-10
PartContestantJudge
6BC
7AA
8AC
9CA
10BD
Written Exam - Points per Question3
3
Written Exam #11-15
PartContestantJudge
11DA
12BC
13BB
14BA
15AB
Written Exam - Points per Question3
3
Written Exam #16-20
PartContestantJudge
16DA
17CD
18BB
19AC
20BA
Written Exam - Points per Question3
3
Written Exam #21-25
PartContestantJudge
21CD
22CA
23AC
24CB
25DD
Written Exam - Points per Question3
3
Written Exam #26-30
PartContestantJudge
26DA
27BC
28AB
29CD
30CD
Written Exam - Points per Question3
0
Written Exam Total
15

AWS100: Saturday, June 14, 2025