The ScanMan
Cloud County Community College Aggie Day
Mar 27, 2025
Meat - FFA
Overall

ID: 117 - 1 -
Team Name: Minneapolis
Participant Name:
CALLAN RENSINK
Individual Rank: 24
Individual Total Score: 207
Team Rank: 1
Team Total Score: 934
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
131422431
Placing 1 - Cut A1
Placing 1 - Cut B2
Placing 1 - Cut C3
33
Placing Class 2
PartContestantJudge
224132413
Placing 2 - Cut A3
Placing 2 - Cut B6
Placing 2 - Cut C3
50
Placing Class 3
PartContestantJudge
323143241
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
43
Placing Class 4
PartContestantJudge
442134123
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C3
48
Placing Class 5
 
Placing Class 6
 
Placing Sum
174
Questions on Placing Classes
PartContestantJudge
123
244
312
444
524
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High PrimeQuality: Low Choice
2 Quality: Low Choice
3 Quality: Low Choice
4 Quality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
11.14.5
22.31.0
34.93.9
42.51.2
0
Carcass Grading Total
0
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
2Species: Lamb
Primal: B - Brisket
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
3Species: Lamb
Primal: H - Rib or Rack
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
4Species: Pork
Primal: N - Various Meats
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
5Species: Lamb
Primal: N - Various Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: L - Spareribs
Retail: 97 - Smoked/Cured - Shank Portion		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: H - Rib or Rack
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
8Species: Beef
Primal: N - Various Meats
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: E - Ham or Leg
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
10Species: Lamb
Primal: N - Various Meats
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
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: Lamb
Primal: N - Various Meats
Retail: 89 - Smoked/Cured - Brisket, Corned		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
12Species: Pork
Primal: N - Various Meats
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
13Species: Lamb
Primal: G - Plate
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
14Species: Beef
Primal: M - Variety Meats
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
15Species: Lamb
Primal: N - Various Meats
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: N - Various Meats
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
17Species: Pork
Primal: D - Flank
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
18Species: Lamb
Primal: N - Various Meats
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
19Species: Beef
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
20Species: Lamb
Primal: N - Various Meats
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: G - Plate
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
22Species: Lamb
Primal: E - Ham or Leg
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: N - Various Meats
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
24Species: Beef
Primal: A - Breast
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
25Species: Lamb
Primal: N - Various Meats
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: B - Brisket
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
27Species: Lamb
Primal: G - Plate
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
23
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, November 3, 2025