The ScanMan
Morgan County Meats Contest
Mar 31, 2025
25 Morgan County Meats
Overall

ID: 46 - -
Team Name: New Raymer
Participant Name:
WYATT CHACON
Individual Rank: 53
Individual Total Score: 251
Team Rank: 15
Team Total Score: 251
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
114234123
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C1
47
Placing Class 2
PartContestantJudge
212343412
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C6
26
Placing Class 3
PartContestantJudge
324132143
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
48
Placing Class 4
PartContestantJudge
423411432
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C2
27
Placing Class 5
PartContestantJudge
51432 
 
Placing Class 6
PartContestantJudge
72314 
 
Placing Sum
148
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High PrimeQuality: High Select
2Quality: Average PrimeQuality: High Select
3Quality: Average ChoiceQuality: Low Choice
4Quality: Low PrimeQuality: Average Choice
5Quality: High PrimeQuality: Low Choice
6Quality: Average Prime 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
13
Yield Grading
PartContestantJudge
11.51.9
24.31.3
32.42.2
44.52.2
53.61.8
64.7 
16
Carcass Grading Total
29
Written Exam
PartContestantJudge
1AC
2AB
3BA
4AA
5BA
6DD
7AB
8BB
9DC
10BD
11AA
12AC
13DD
14BD
15AA
16CB
17DD
18CC
19DB
20BB
21BB
22CC
23AA
24BB
25CB
Written Exam - Points per Question3
39
Formulation Solution
PartContestantJudge
1 06 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1BA
2EB
3CA
4BB
5CD
6CD
7AA
8AE
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 02 - Roasts - Arm Picnic		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
2Species: Beef
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
3Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Beef
Primal: B - Brisket
Retail: 11 - Roasts - Center Loin Roast		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
5Species: Beef
Primal: C - Chuck
Retail: 12 - Roasts - Center Rib Roast		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
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
7
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: H - Rib or Rack
Retail: 93 - Smoked/Cured - Loin Chop		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
8Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
9Species: Beef
Primal: B - Brisket
Retail: 16 - Roasts - Frenched Style		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
10Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
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
6
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: B - Brisket
Retail: 03 - Roasts - Arm Roast		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
12Species: Pork
Primal: C - Chuck
Retail: 71 - Chops - Rib Chop		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
13Species: Beef
Primal: H - Rib or Rack		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
14Species: Beef
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
15Species: Beef
Primal: D - Flank
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
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
6
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
17Species: Pork
Primal: F - Loin		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
18Species: Beef
Primal: I - Round
Retail: 21 - Roasts - Petite Tender		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
19Species: Beef
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
20Species: Beef
Primal: J - Shoulder
Retail: 31 - Roasts - Sirloin Half		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
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 21-25
PartContestantJudge
21Species: Beef
Primal: K - Side (Belly)
Retail: 03 - Roasts - Arm Roast		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
22Species: Beef
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
23Species: Beef
Primal: C - Chuck		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
24Species: Beef
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
25Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
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 26-30
PartContestantJudge
26Species: Beef
Primal: I - Round
Retail: 20 - Roasts - Mock Tender Roast		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
27Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
28Species: Beef
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
29Species: Beef
Primal: E - Ham or Leg
Retail: 24 - Roasts - Ribs (Denver Style)		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
30Species: Beef
Primal: A - Breast
Retail: 12 - Roasts - Center Rib Roast		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin 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 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
25
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: Friday, June 13, 2025