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

ID: 263.3 - 30 -
Team Name: Canton-Galva FFA
Participant Name:
MAG CATHEY
Individual Rank: 60
Individual Total Score: 316
Team Rank: 8
Team Total Score: 1251
View e-Scansheet

DefinitionResponsesScore
Pork Fresh Hams
PartContestantJudge
113421324
Placing 1 - Cut A2
Placing 1 - Cut B2
Placing 1 - Cut C2
48
Boneless Pork Loins
PartContestantJudge
243212413
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C2
36
Pork Butts
PartContestantJudge
334211243
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C2
23
Beef T-Bone Steaks
PartContestantJudge
414322413
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
27
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
714321423
Placing 6 - Cut A5
Placing 6 - Cut B4
Placing 6 - Cut C4
46
Placing Sum
230
Questions on Placing Classes
PartContestantJudge
11 
221
333
412
54 
611
711
822
934
1023
Questions - Points per Question5
20
Keep/Cull
PartContestantJudge
6KeepCull
7KeepKeep
8CullCull
9KeepKeep
10CullKeep
11KeepKeep
12CullCull
13CullCull
Keep/Cull Point Values1: 7
2: 8
3: 4
4: 14
5: 16
6: 12
7: 2
8: 3
41
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
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: Beef
Primal: F - Loin
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
3Species: Beef
Primal: F - Loin
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Lamb
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
5Species: Pork
Primal: D - Flank
Retail: 72 - Chops - Rib Chop (Frenched)
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: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7Primal: E - Ham or Leg
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
8Species: Beef
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
9Species: Beef
Retail: 86 - Various - Hocks
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
10Species: Lamb
Primal: C - Chuck
Retail: 76 - Variety - Heart
Cookery: Dry 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
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: I - Round
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
12Species: Beef
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
13Species: Beef
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
14Species: Pork
Primal: B - Brisket
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
15Species: Lamb
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
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 Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: H - Rib or Rack
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
17Species: Pork
Primal: C - Chuck
Retail: 76 - Variety - Heart
Cookery: Moist Heat		 
18Species: Beef
Primal: A - Breast
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
19Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
20Species: Lamb
Primal: M - Variety Meats
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist 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
9
Meat ID 21-25
PartContestantJudge
21 Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
22 Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
23 Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
24 Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
25 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
 
Meat ID 26-30
PartContestantJudge
26 Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
27 Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
28 Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
29 Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
30 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
 
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
25
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: Tuesday, November 4, 2025