The ScanMan
Little International Collegiate Contest
Mar 29, 2025
Meats Judging
Overall

ID: 901 - -
Team Name: Sigma Alpha
Participant Name:
TAYLER FRANZ
Individual Rank: 5
Individual Total Score: 233
Team Rank: 1
Team Total Score: 737
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124134213
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C3
46
Placing Class 2
PartContestantJudge
221432143
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C5
50
Placing Class 3
PartContestantJudge
313244321
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C3
20
Placing Class 4
PartContestantJudge
442132134
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C3
31
Placing Class 5
PartContestantJudge
543124312
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
50
Placing Class 6
PartContestantJudge
74312 
 
Placing Sum
197
Questions on Placing Classes
PartContestantJudge
122
234
342
444
521
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
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: J - Shoulder
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
2Species: Beef
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
3Species: Beef
Primal: M - Variety Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
4Species: Pork
Primal: L - Spareribs
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
5Species: Lamb
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: D - Flank
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
7Species: Pork
Primal: I - Round
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
8Species: Beef
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
9Species: Beef
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
10Species: Lamb
Primal: F - Loin
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
12Species: Beef
Primal: F - Loin
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
13Species: Lamb
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
14Species: Beef
Primal: H - Rib or Rack
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
15Species: Beef
Primal: I - Round
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: H - Rib or Rack
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
17Species: Pork
Primal: I - Round
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
18Species: Pork
Primal: F - Loin
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
19Species: Beef
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
20Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
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
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
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
26
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: Sunday, June 15, 2025