The ScanMan
North Shelby Alumni Invitational Contest
Mar 26, 2025
Meats
Overall

ID: 63 - 99 -
Team Name: Knox County
Participant Name:
HANNAH PARSONS
Individual Rank: 87
Individual Total Score: 308
Team Rank: 32
Team Total Score: 659
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
142132143
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C5
39
Placing Class 2
PartContestantJudge
221432143
Placing 2 - Cut A5
Placing 2 - Cut B4
Placing 2 - Cut C4
50
Placing Class 3
PartContestantJudge
312434231
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
22
Placing Class 4
PartContestantJudge
441231423
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C5
45
Placing Class 5
 
Placing Class 6
 
Placing Sum
156
Questions on Placing Classes
PartContestantJudge
142
213
341
444
511
632
743
814
923
1044
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Choice
2Quality: Average ChoiceQuality: Average Comm.
3Quality: Average ChoiceQuality: Average Prime
4Quality: Average ChoiceQuality: Low Choice
5Quality: Average ChoiceQuality: Low Prime
6Quality: Average Choice 
Quality Grading - MaturityB
Quality Grading - MaturityC
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
21
Yield Grading
PartContestantJudge
13.05.9
22.64.4
33.33.5
42.83.0
53.23.3
26
Carcass Grading Total
47
Written Exam
PartContestantJudge
1AC
2BB
3CA
4BB
5DD
6AA
7DB
8AC
9AA
10BB
11DD
12CC
13BB
14CA
15AA
16DD
17BD
18AB
19CA
20AB
Written Exam - Points per Question3
33
Formulation Solution
PartContestantJudge
1 02 02
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1DB
2DD
3BA
4CD
5DC
6AD
7CB
8BD
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
2Species: Beef
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
3Species: Beef
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
4Species: Beef
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
5Species: Pork
Primal: I - Round
Retail: 74 - Chops - Top Loin Chop
Cookery: 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
8
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
7Species: Beef
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
8Species: Beef
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
9Species: Pork
Primal: D - Flank
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
10Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
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: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
12Species: Lamb
Primal: B - Brisket
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
13Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
14Species: Lamb
Primal: A - Breast
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
15Species: Pork
Primal: G - Plate
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
17Species: Beef
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
18Species: Lamb
Primal: A - Breast
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
19Species: Beef
Primal: J - Shoulder
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
20Species: Beef
Primal: G - Plate
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: C - Chuck
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
22Species: Pork
Primal: L - Spareribs
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
23Species: Lamb
Primal: H - Rib or Rack
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
24Species: Pork
Primal: F - Loin
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
25Species: Beef
Retail: 01 - Roasts - American Style
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
7
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: I - Round
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
27Species: Pork
Primal: B - Brisket
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
28Species: Pork
Primal: J - Shoulder
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
29Species: Beef
Primal: B - Brisket
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
30Species: Lamb
Primal: E - Ham or Leg
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
32Species: Lamb
Primal: D - Flank
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
33Species: Beef
Primal: F - Loin
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
34Species: Lamb
Primal: G - Plate
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
35Species: Beef
Primal: J - Shoulder
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
37Species: Lamb
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
38Species: Pork
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
39Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
40Species: Pork
Primal: B - Brisket
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID Sum
42
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, June 14, 2025