The ScanMan
Colorado Delta CDE
Apr 02, 2025
Meats 2
Overall

ID: 21 - -
Team Name: Fruita Monument
Participant Name:
BRAYDEN SIERSMA
Individual Rank: 9
Individual Total Score: 154
Team Rank: 2
Team Total Score: 561
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
114231432
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C2
48
Placing Class 2
 
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
48
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Choice
2Quality: High SelectQuality: High Standard
3Quality: High SelectQuality: Low Select
4Quality: High SelectQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
22
Yield Grading
PartContestantJudge
14.64.1
23.73.6
33.62.0
43.02.7
20
Carcass Grading Total
42
Written Exam
PartContestantJudge
1DD
2CD
3BA
4BD
5BC
6AC
7CB
8DC
9AD
10AA
11CD
12DB
13BB
14AC
15CC
16BB
17BB
18BB
19CA
20AC
21AA
22AA
23DD
24BB
25CA
Written Exam - Points per Question2
22
Formulation Solution
PartContestantJudge
1 05 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1AB
2CA
3DA
4CB
5CC
6ED
7AE
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
2Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
3Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
5Species: Beef
Retail: 67 - Chops - Blade Chop (Bnls)		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: C - Chuck
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
7Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
8Species: Pork
Primal: D - Flank
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
9Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
10Species: Pork
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: 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 11-15
PartContestantJudge
11Species: Pork
Primal: H - Rib or Rack		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
13Species: Beef
Primal: J - Shoulder
Retail: 53 - Steaks - Sirloin Cutlets		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
14Species: Beef
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: 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: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
17Species: LambSpecies: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat
18Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
19Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
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
37
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