The ScanMan
Tipton Aggie Days
Mar 28, 2025
Meats
Overall

ID: 339 - 99 -
Team Name: Smithton
Participant Name:
COLE BASS
Individual Rank: 74
Individual Total Score: 299
Team Rank: 21
Team Total Score: 921
View e-Scansheet

DefinitionResponsesScore
LOIN CHOPS
PartContestantJudge
131422341
Placing 1 - Cut A2
Placing 1 - Cut B2
Placing 1 - Cut C4
32
RIB CHOP
PartContestantJudge
224311324
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
28
T BONES
PartContestantJudge
313243124
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C2
48
TOP LOIN STEAKS
PartContestantJudge
443211324
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
20
Placing Class 5
 
Placing Class 6
 
Placing Sum
128
Questions on Placing Classes
PartContestantJudge
133
222
311
444
514
621
732
844
924
1043
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Low Choice
2Quality: High ChoiceQuality: Average Choice
3Quality: Low Comm.Quality: High Select
4Quality: Average ChoiceQuality: Average Choice
5Quality: Low PrimeQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
23
Yield Grading
PartContestantJudge
14.51.6
23.22.9
34.12.3
42.93.4
53.03.9
21
Carcass Grading Total
44
Written Exam
PartContestantJudge
1DD
2BA
3CC
4DC
5BA
6AC
7DB
8BB
9AA
10BC
11CD
12CC
13BD
14CD
15AB
16AB
17BB
18AA
19DD
20BB
Written Exam - Points per Question3
27
Formulation Solution
PartContestantJudge
1 02 02
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1ED
2ED
3BB
4BE
5BC
6AA
7CC
8BD
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
2Species: Pork
Primal: C - Chuck
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
3Species: Beef
Primal: C - Chuck
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
4Species: Lamb
Primal: L - Spareribs
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
5Species: Beef
Primal: D - Flank
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
1
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
7Species: Lamb
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
8Species: Beef
Primal: C - Chuck
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
9Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
10Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
7
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: N - Various Meats
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
12Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
13Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
14Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
15Species: Lamb
Primal: A - Breast
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
9
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
17Species: Beef
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
18Species: Beef
Primal: J - Shoulder
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
19Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
20Species: Lamb
Primal: H - Rib or Rack
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
22Species: Pork
Primal: N - Various Meats
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
23Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
24Species: Pork
Primal: D - Flank
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
25Species: Pork
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
12
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: C - Chuck
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
27Species: Lamb
Primal: C - Chuck
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
28Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
29Species: Lamb
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
30Species: Lamb
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
4
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: N - Various Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
32Species: Beef
Primal: D - Flank
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
33Species: Pork
Primal: B - Brisket
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
34Species: Beef
Primal: C - Chuck
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
35Species: Beef
Primal: C - Chuck
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
3
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
37Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
38Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
39Species: Lamb
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
40Species: Lamb
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
10
Meat ID Sum
50
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