The ScanMan
Kansas South Central District Meats Agronomy & Floriculture
Mar 26, 2025
Meats - Senior
Overall

ID: 222.1 - 10 -
Team Name: Flinthills
Participant Name:
KOLTER FLORES
Individual Rank: 76
Individual Total Score: 330
Team Rank: 17
Team Total Score: 1212
View e-Scansheet

DefinitionResponsesScore
Pork Fresh Hams
PartContestantJudge
114231324
Placing 1 - Cut A2
Placing 1 - Cut B2
Placing 1 - Cut C2
42
Boneless Pork Loins
PartContestantJudge
214322413
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C2
27
Pork Butts
PartContestantJudge
313241243
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C2
43
Beef T-Bone Steaks
PartContestantJudge
414232413
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
38
Beef Chuck Short Rib Plates
PartContestantJudge
541324132
Placing 5 - Cut A3
Placing 5 - Cut B5
Placing 5 - Cut C2
50
Beef Sirloin Boneless Top Sirloins
PartContestantJudge
721341423
Placing 6 - Cut A5
Placing 6 - Cut B4
Placing 6 - Cut C4
29
Placing Sum
229
Questions on Placing Classes
PartContestantJudge
14 
241
333
412
52 
611
711
822
944
1033
Questions - Points per Question5
30
Keep/Cull
PartContestantJudge
6CullCull
7CullKeep
8KeepCull
9KeepKeep
10KeepKeep
11KeepKeep
12CullCull
13CullCull
Keep/Cull Point Values1: 7
2: 8
3: 4
4: 14
5: 16
6: 12
7: 2
8: 3
46
Quality Grading
PartContestantJudge
1 Quality: Average Choice
2 Quality: Average Choice
3 Quality: High Choice
4 Quality: Average Choice
5 Quality: Average Comm.
6 Quality: Average Utility
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityC
Quality Grading - MaturityD
0
Yield Grading
PartContestantJudge
13.61.5
25.92.0
32.32.8
41.23.0
51.03.4
61.04.3
6
Carcass Grading Total
6
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: L - Spareribs
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Lamb
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
3Species: Pork
Primal: A - Breast
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Pork
Primal: D - Flank
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
5Species: Pork
Primal: F - Loin
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: D - Flank
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7Species: Beef
Primal: A - Breast
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
8Species: Lamb
Primal: A - Breast
Retail: 69 - Chops - Country Style Ribs
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
9Species: Beef
Primal: B - Brisket
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
10Species: Pork
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: D - Flank
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
12Species: Beef
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
13Species: Lamb
Primal: F - Loin
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
14Species: Beef
Primal: G - Plate
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry 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 Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: I - Round
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
17Species: Beef
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		 
18Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
19Species: Lamb
Primal: L - Spareribs
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
20Species: Pork
Primal: M - Variety Meats
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
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: N - Various Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
22Species: Pork
Primal: B - Brisket
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
23Species: Lamb
Primal: A - Breast
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
24Species: Pork
Primal: B - Brisket
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: L - Spareribs
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: K - Side (Belly)
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
28Species: Pork
Primal: I - Round
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
29Species: Beef
Primal: L - Spareribs
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
30Species: Pork
Primal: N - Various Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: G - Plate
Retail: 88 - Various - Shank
Cookery: Moist Heat		 
32Species: Pork
Primal: C - Chuck
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat		 
33Species: Lamb
Primal: D - Flank
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		 
34Species: Pork
Primal: K - Side (Belly)
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		 
35Species: Beef
Primal: J - Shoulder
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: H - Rib or Rack
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		 
37Species: Lamb
Primal: M - Variety Meats
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		 
38Species: Pork
Primal: C - Chuck
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		 
39Species: Beef
Primal: F - Loin
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat		 
40Species: Beef
Primal: A - Breast
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID Sum
19
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, August 2, 2025