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

ID: 244 - 99 -
Team Name: North Callaway
Participant Name:
KAITLYNN MURPHY
Individual Rank: 52
Individual Total Score: 378
Team Rank: 15
Team Total Score: 1128
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
121432143
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C5
50
Placing Class 2
PartContestantJudge
221432143
Placing 2 - Cut A5
Placing 2 - Cut B4
Placing 2 - Cut C4
50
Placing Class 3
PartContestantJudge
343124231
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
36
Placing Class 4
PartContestantJudge
442131423
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C5
37
Placing Class 5
 
Placing Class 6
 
Placing Sum
173
Questions on Placing Classes
PartContestantJudge
122
233
311
434
511
622
743
834
923
1024
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: High Choice
2Quality: Average Comm.Quality: Average Comm.
3Quality: High PrimeQuality: Average Prime
4Quality: High StandardQuality: Low Choice
5Quality: Average ChoiceQuality: Low Prime
Quality Grading - MaturityB
Quality Grading - MaturityC
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
33
Yield Grading
PartContestantJudge
15.95.9
24.24.4
33.43.5
42.73.0
53.73.3
44
Carcass Grading Total
77
Written Exam
PartContestantJudge
1AC
2AB
3CA
4BB
5DD
6AA
7CB
8AC
9AA
10DB
11CD
12AC
13CB
14BA
15CA
16AD
17BD
18EB
19DA
20DB
Written Exam - Points per Question3
12
Formulation Solution
PartContestantJudge
1 02 02
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1CB
2DD
3BA
4BD
5CC
6AD
7BB
8CD
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: J - Shoulder
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
2Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
3Species: Lamb
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
4Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
5Species: Beef
Retail: 42 - Steaks - Blade Steak
Cookery: Dry 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
7
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
7Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
8Species: Beef
Primal: D - Flank
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
9Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
10Species: Lamb
Primal: D - Flank
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or 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
4
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
12Species: Beef
Primal: D - Flank
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
13Species: Beef
Primal: D - Flank
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
14Species: Beef
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
15Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry 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
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
17Species: Beef
Primal: E - Ham or Leg
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
18Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
19Species: Beef
Primal: E - Ham or Leg
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
20Species: Beef
Primal: K - Side (Belly)
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or 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
8
Meat ID 21-25
PartContestantJudge
21Species: Pork
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
22Species: Beef
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
23Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
24Species: Beef
Primal: H - Rib or Rack
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
25Species: Lamb
Primal: F - Loin
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist 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: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
27Species: Pork
Primal: K - Side (Belly)
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
28Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
29Species: Beef
Primal: H - Rib or Rack
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
30Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak		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
7
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: H - Rib or Rack
Retail: 44 - Steaks - Center Slice		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
32Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
33Species: Lamb
Primal: D - Flank
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
34Species: Beef
Primal: I - Round
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
35Species: Lamb
Primal: H - Rib or Rack
Retail: 26 - Roasts - Seven (7) Bone Roast
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
9
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
37Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
38Species: Pork
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
39Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
40Species: Pork
Primal: I - Round
Retail: 49 - Steaks - Porterhouse Steak
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
19
Meat ID Sum
66
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: Monday, June 16, 2025