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

ID: 30 - -
Team Name: Holyoke
Participant Name:
TYLER BERGSTROM
Individual Rank: 38
Individual Total Score: 287
Team Rank: 11
Team Total Score: 925
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
142314123
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C1
45
Placing Class 2
PartContestantJudge
231243412
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C6
40
Placing Class 3
PartContestantJudge
343212143
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
26
Placing Class 4
PartContestantJudge
431421432
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C2
43
Placing Class 5
 
Placing Class 6
 
Placing Sum
154
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High StandardQuality: High Select
2Quality: Low ChoiceQuality: High Select
3Quality: High ChoiceQuality: Low Choice
4Quality: Low PrimeQuality: Average Choice
5Quality: High ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
28
Yield Grading
PartContestantJudge
14.51.9
2 1.3
32.52.2
4 2.2
51.51.8
16
Carcass Grading Total
44
Written Exam
PartContestantJudge
1AC
2BB
3AA
4AA
5CA
6DD
7BB
8BB
9CC
10DD
11DA
12BC
13AD
14DD
15BA
16BB
17DD
18CC
19DB
20BB
21BB
22AC
23AA
24CB
25AB
Written Exam - Points per Question3
45
Formulation Solution
PartContestantJudge
1 02 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1BA
2CB
3AA
4DB
5CD
6AD
7EA
8EE
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1 Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
2Species: Beef
Primal: A - Breast
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
3Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Beef
Primal: K - Side (Belly)		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
5Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak		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
13
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: M - Variety 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		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
8Species: Beef
Primal: H - Rib or Rack
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: C - Chuck
Retail: 02 - Roasts - Arm Picnic		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
10Species: Beef
Retail: 47 - Steaks - Flank Steak		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
4
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
12Species: Pork
Primal: H - Rib or Rack		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
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
15Species: Beef
Primal: H - Rib or Rack		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: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
17Species: Beef
Primal: B - Brisket		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
18Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
19Species: BeefSpecies: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
20Species: Beef
Primal: C - Chuck		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
3
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
22Species: BeefSpecies: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
23Species: BeefSpecies: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
24Species: Pork
Primal: H - Rib or Rack		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
25Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (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
2
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: H - Rib or Rack		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
27Species: Beef
Primal: L - Spareribs		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
28Species: Beef
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
29Species: Pork
Primal: J - Shoulder		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
30Species: Beef
Primal: A - Breast
Retail: 56 - Steaks - Tenderloin Steak		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
6
Meat ID 31-35
PartContestantJudge
31Primal: C - Chuck 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
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
34
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: Saturday, June 14, 2025