The ScanMan
Tipton Aggie Days
Mar 28, 2025
Meats
Overall

ID: 378 - 99 -
Team Name: Hillcrest SPS FFA
Participant Name:
CHRIS NEER
Individual Rank: 87
Individual Total Score: 262
Team Rank: 23
Team Total Score: 816
View e-Scansheet

DefinitionResponsesScore
LOIN CHOPS
PartContestantJudge
124312341
Placing 1 - Cut A2
Placing 1 - Cut B2
Placing 1 - Cut C4
48
RIB CHOP
PartContestantJudge
213421324
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
48
T BONES
PartContestantJudge
334123124
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C2
42
TOP LOIN STEAKS
PartContestantJudge
414231324
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
38
Placing Class 5
PartContestantJudge
53124 
 
Placing Class 6
PartContestantJudge
72314 
 
Placing Sum
176
Questions on Placing Classes
PartContestantJudge
123
212
331
414
534
611
722
844
924
1023
Questions - Points per Question5
15
Keep/Cull
PartContestantJudge
8Keep 
0
Quality Grading
PartContestantJudge
1 Quality: Low Choice
2 Quality: Average Choice
3 Quality: High Select
4 Quality: Average Choice
5 Quality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
13.51.6
24.12.9
33.52.3
42.73.4
55.03.9
63.5 
5
Carcass Grading Total
5
Written Exam
PartContestantJudge
1DD
2DA
3DC
4BC
5CA
6AC
7BB
8CB
9CA
10AC
11DD
12DC
13BD
14DD
15BB
16CB
17EB
18BA
19DD
20DB
21A 
22B 
23C 
24D 
25D 
26D 
27C 
28B 
Written Exam - Points per Question3
18
Formulation Solution
PartContestantJudge
1 07 02
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1AD
2DD
3 B
4AE
5EC
6CA
7EC
8BD
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Primal: D - Flank
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
2Species: Beef
Primal: N - Various Meats
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
3Species: Pork
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
4Species: Beef
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
5Species: Beef
Primal: J - Shoulder		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: M - Variety Meats
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
7Species: LambSpecies: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
8Species: Beef
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
9Species: Lamb
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
10Species: Beef
Primal: D - Flank
Retail: 29 - Roasts - Shoulder Roast (Bnls)
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
3
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: B - Brisket
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
12Species: Pork
Retail: 77 - Variety - Kidney		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
13Species: Beef
Primal: I - Round
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
14Species: Pork
Primal: K - Side (Belly)
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
15Species: Beef
Primal: J - Shoulder
Retail: 73 - Chops - Sirloin Chop
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
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Retail: 22 - Roasts - Rib Roast		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
17Species: Pork
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
18Species: Beef
Primal: E - Ham or Leg
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
19Species: Beef
Primal: M - Variety Meats
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
20Species: Beef
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
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: Pork
Primal: E - Ham or Leg
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
22Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
23Species: Beef
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
24 Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
25Species: Lamb
Primal: N - Various Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or 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
13
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: B - Brisket
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
27Species: Beef
Primal: N - Various Meats
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
28Species: Pork
Primal: L - Spareribs
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
29Species: Pork
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
30Species: Beef
Retail: 71 - Chops - Rib Chop		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
2
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
32Species: Lamb
Primal: N - Various Meats
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
33Species: Pork
Primal: N - Various Meats
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
34Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
35Species: Beef
Primal: L - Spareribs
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: 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
4
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: L - Spareribs
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
37Species: Beef
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
38Species: Lamb
Primal: N - Various Meats
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
39Species: Beef
Primal: B - Brisket
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
40Species: Lamb
Primal: N - Various Meats
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or 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
6
Meat ID Sum
43
Reasons 1
PartContestantJudge
1 8 
0
Reasons 2
PartContestantJudge
2 7 
0
Reasons 3
PartContestantJudge
1 0* 
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