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

ID: 159 - 99 -
Team Name: Odessa
Participant Name:
ALLISON LEATHERMAN
Individual Rank: 80
Individual Total Score: 317
Team Rank: 24
Team Total Score: 1006
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
113422143
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C5
19
Placing Class 2
PartContestantJudge
242312143
Placing 2 - Cut A5
Placing 2 - Cut B4
Placing 2 - Cut C4
29
Placing Class 3
PartContestantJudge
343214231
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
45
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
138
Questions on Placing Classes
PartContestantJudge
142
233
321
414
511
632
723
814
913
1044
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Choice
2Quality: Low SelectQuality: Average Comm.
3Quality: Average PrimeQuality: Average Prime
4Quality: Low ChoiceQuality: Low Choice
5Quality: Low StandardQuality: Low Prime
Quality Grading - MaturityB
Quality Grading - MaturityC
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
28
Yield Grading
PartContestantJudge
12.55.9
23.24.4
32.43.5
44.13.0
53.33.3
10
Carcass Grading Total
38
Written Exam
PartContestantJudge
1BC
2BB
3CA
4BB
5CD
6AA
7BB
8AC
9AA
10AB
11DD
12CC
13DB
14BA
15DA
16BD
17AD
18AB
19BA
20CB
Written Exam - Points per Question3
21
Formulation Solution
PartContestantJudge
1 02 02
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1BB
2DD
3BA
4CD
5CC
6DD
7AB
8AD
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
2Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
3Species: Beef
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: G - Plate
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
5Species: Beef
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or 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
15
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
7Species: Beef
Primal: F - Loin
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
8Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
9Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
10Species: Beef
Primal: H - Rib or Rack
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry 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
7
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
12Species: Beef
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
13Species: Beef
Primal: I - Round
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
14Species: Beef
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
15Species: Pork
Primal: D - Flank
Retail: 73 - Chops - Sirloin Chop
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
6
Meat ID 16-20
PartContestantJudge
16Species: Beef
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
17Species: Beef
Primal: H - Rib or Rack
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
18Species: Beef
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
19Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
20Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry 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
7
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: E - Ham or Leg
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
22Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or 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: Pork
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
25Species: Beef
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or 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
14
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
27Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
28Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
29Species: Beef
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
30Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or 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
9
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
32Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
33Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
34Species: Beef
Primal: L - Spareribs
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
35Species: Beef
Primal: K - Side (Belly)
Retail: 16 - Roasts - Frenched Style
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
15
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: M - Variety Meats
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
37Species: Beef
Primal: N - Various Meats
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
38Species: Beef
Primal: N - Various Meats
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
39Species: Beef
Primal: B - Brisket
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
40Species: Beef
Primal: G - Plate
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or 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
2
Meat ID Sum
75
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: Friday, June 13, 2025