The ScanMan
Arkansas State 4-H Meats Evaluation Contest
Apr 01, 2025
Junior 4-H
Evaluation Identification Overall

ID: 4044.05 - 5 -
Team Name: Madison County 4-H
Participant Name:
OLIVE STOKES
Individual Rank: 9
Individual Total Score: 446
Team Rank: 7
Team Total Score: 446
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 Pork Carcasses
PartContestantJudge
112343241
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C3
25
Placing Class 2 Pork Hams
PartContestantJudge
221432134
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C5
45
Placing Class 3 Pork Full Loins
PartContestantJudge
343214321
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
50
Placing Class 4 Beef Top Sirloin Steaks
PartContestantJudge
424132431
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C4
46
Placing Class 5 Beef Porterhouse Steaks
PartContestantJudge
531243124
Placing 5 - Cut A2
Placing 5 - Cut B2
Placing 5 - Cut C5
50
Placing Class 6 Pork Loin Chops
PartContestantJudge
723142314
Placing 6 - Cut A2
Placing 6 - Cut B3
Placing 6 - Cut C5
50
Placing Sum
266
Questions on Placing Classes
PartContestantJudge
141
213
322
431
524
611
733
812
92 
1012
Questions - Points per Question5
15
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
Retail: 40 - Roasts - Tri-Tip Roast		Species: Beef
Retail: 40 - Roasts - Tri-Tip Roast
2Species: Beef
Retail: 28 - Roasts - Short Ribs		Species: Beef
Retail: 28 - Roasts - Short Ribs
3Species: Beef
Retail: 43 - Steaks - Bottom Round Steak		Species: Beef
Retail: 43 - Steaks - Bottom Round Steak
4Species: Lamb
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Lamb
Retail: 23 - Roasts - Rib Roast (Frenched)
5Species: Beef
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Retail: 55 - Steaks - T-Bone Steak
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
30
Meat ID 6-10
PartContestantJudge
6Species: Pork
Retail: 13 - Roasts - Eye Roast (Bnls)		Species: Pork
Retail: 37 - Roasts - Top Loin Roast (Bnls)
7Species: Beef
Retail: 82 - Various - Beef for Stew		Species: Beef
Retail: 82 - Various - Beef for Stew
8Species: Pork
Retail: 73 - Chops - Sirloin Chop		Species: Pork
Retail: 53 - Steaks - Sirloin Cutlets
9Species: Pork
Retail: 31 - Roasts - Sirloin Half		Species: Pork
Retail: 02 - Roasts - Arm Picnic
10Species: Pork
Retail: 66 - Chops - Blade Chop		Species: Pork
Retail: 42 - Steaks - Blade Steak
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
14
Meat ID 11-15
PartContestantJudge
11Species: Beef
Retail: 46 - Steaks - Eye Round Steak		Species: Beef
Retail: 46 - Steaks - Eye Round Steak
12Species: Beef
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak		Species: Beef
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
13Species: Beef
Retail: 83 - Various - Cubed Steak		Species: Beef
Retail: 83 - Various - Cubed Steak
14Species: Beef
Retail: 45 - Steaks - Eye Steak (Bnls)		Species: Beef
Retail: 45 - Steaks - Eye Steak (Bnls)
15Species: Lamb
Retail: 72 - Chops - Rib Chop (Frenched)		Species: Lamb
Retail: 72 - Chops - Rib Chop (Frenched)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
30
Meat ID 16-20
PartContestantJudge
16Species: Pork
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Retail: 68 - Chops - Butterflied Chop (Bnls)
17Species: Beef
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
18Species: Pork
Retail: 53 - Steaks - Sirloin Cutlets		Species: Pork
Retail: 67 - Chops - Blade Chop (Bnls)
19Species: Lamb
Retail: 76 - Variety - Heart		Species: Pork
Retail: 76 - Variety - Heart
20Species: Pork
Retail: 85 - Various - Ground Pork		Species: Pork
Retail: 85 - Various - Ground Pork
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
20
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Retail: 32 - Roasts - Spareribs		Species: Pork
Retail: 32 - Roasts - Spareribs
22Species: Lamb
Retail: 73 - Chops - Sirloin Chop		Species: Beef
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
23Species: Beef
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Beef
Retail: 14 - Roasts - Eye Round Roast
24Species: Pork
Retail: 44 - Steaks - Center Slice		Species: Pork
Retail: 90 - Smoked/Cured - Center Slice
25Species: Pork
Retail: 71 - Chops - Rib Chop		Species: Pork
Retail: 69 - Chops - Country Style Ribs
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
10
Meat ID 26-30
PartContestantJudge
26Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls)
27Species: Beef
Retail: 79 - Variety - Oxtail		Species: Beef
Retail: 79 - Variety - Oxtail
28Species: Lamb
Retail: 77 - Variety - Kidney		Species: Pork
Retail: 77 - Variety - Kidney
29Species: Beef
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Retail: 60 - Steaks - Top Loin (Bnls) Steak
30Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
24
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID Sum
128
Reasons 1 Pork Hams
PartContestantJudge
1 37 50
37
Reasons 2 Beef Porterhouse Steaks
 
Reasons 3 Pork Carcasses
 
Reasons Total
37
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

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