The ScanMan
Tipton Aggie Days
Mar 28, 2025
Meats
Overall

ID: 339 - 99 -
Team Name: Smithton
Participant Name:
LANDON EASTEP
Individual Rank: 93
Individual Total Score: 231
Team Rank: 21
Team Total Score: 921
View e-Scansheet

DefinitionResponsesScore
LOIN CHOPS
PartContestantJudge
124132341
Placing 1 - Cut A2
Placing 1 - Cut B2
Placing 1 - Cut C4
42
RIB CHOP
PartContestantJudge
242131324
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
28
T BONES
PartContestantJudge
341323124
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C2
32
TOP LOIN STEAKS
PartContestantJudge
432141324
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
40
Placing Class 5
 
Placing Class 6
 
Placing Sum
142
Questions on Placing Classes
PartContestantJudge
123
232
311
444
534
621
732
814
914
1043
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6Keep 
7Cull 
8Cull 
9Keep 
10Keep 
11Cull 
12Keep 
13Cull 
0
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Low Choice
2Quality: Low StandardQuality: Average Choice
3Quality: Average PrimeQuality: High Select
4Quality: Average Comm.Quality: Average Choice
5Quality: Average UtilityQuality: Low Choice
6Quality: High Select 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
8
Yield Grading
PartContestantJudge
13.31.6
22.12.9
34.52.3
45.03.4
51.93.9
63.2 
5
Carcass Grading Total
13
Written Exam
PartContestantJudge
1CD
2AA
3CC
4CC
5BA
6DC
7BB
8BB
9AA
10AC
11CD
12BC
13BD
14DD
15AB
16CB
17BB
18DA
19AD
20BB
Written Exam - Points per Question3
27
Formulation Solution
PartContestantJudge
1 04 02
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1BD
2BD
3CB
4EE
5AC
6CA
7AC
8DD
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: D - Flank
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
2Species: Pork
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
3Species: Beef
Primal: K - Side (Belly)
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
4Species: Beef
Primal: I - Round
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
5Species: Lamb
Primal: N - Various Meats
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist 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
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: I - Round
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
7Species: Beef
Primal: G - Plate
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
8Species: Lamb
Primal: G - Plate
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
9Species: Pork
Primal: A - Breast
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
10Species: Pork
Primal: B - Brisket
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: 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
0
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: I - Round
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
12Species: Lamb
Primal: H - Rib or Rack
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
13Species: Beef
Primal: I - Round
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
14Species: Beef
Primal: H - Rib or Rack
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
15Species: Beef
Primal: A - Breast
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry 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: Beef
Primal: H - Rib or Rack
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
17Species: Lamb
Primal: N - Various Meats
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
18Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
19Species: Pork
Primal: L - Spareribs
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
20Species: Beef
Primal: N - Various Meats
Retail: 06 - Roasts - Blade Roast
Cookery: Moist 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
3
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: B - Brisket
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
22Species: Pork
Primal: A - Breast
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
23Species: Beef
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
24Species: Beef
Primal: F - Loin
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
25Species: Beef
Primal: E - Ham or Leg
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry 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
5
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: D - Flank
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
27Species: Lamb
Primal: G - Plate
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
28Species: Beef
Primal: I - Round
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
29Species: Pork
Primal: H - Rib or Rack
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
30Species: Pork
Primal: K - Side (Belly)
Retail: 07 - Roasts - Blade Boston
Cookery: Dry 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
3
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: J - Shoulder
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
32Species: Beef
Primal: M - Variety Meats
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
33Species: Lamb
Primal: L - Spareribs
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
34Species: Pork
Primal: N - Various Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
35Species: Beef
Primal: M - Variety Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry 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
2
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: A - Breast
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
37Species: Beef
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
38Species: Pork
Primal: E - Ham or Leg
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
39Species: Beef
Primal: D - Flank
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
40Species: Lamb
Primal: B - Brisket
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist 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
3
Meat ID Sum
29
Reasons 1
PartContestantJudge
1 37 
0
Reasons 2
PartContestantJudge
2 34 
0
Reasons 3
PartContestantJudge
1 51 
0
Reasons Total
0
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Saturday, August 2, 2025