The ScanMan
Kansas Southwest District Meats Evaluation & Technology / Food Science
Apr 02, 2025
SWD FFA Meats
Overall

ID: 286.02 - 2 -
Team Name: Moscow FFA
Participant Name:
KALISA LIVESAY
Individual Rank: 46
Individual Total Score: 286
Team Rank: 15
Team Total Score: 830
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
134211234
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C3
26
Placing Class 2
PartContestantJudge
243123142
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C4
43
Placing Class 3
PartContestantJudge
324313124
Placing 3 - Cut A5
Placing 3 - Cut B2
Placing 3 - Cut C4
24
Placing Class 4
PartContestantJudge
423141432
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C6
12
Placing Class 5
PartContestantJudge
512432134
Placing 5 - Cut A5
Placing 5 - Cut B2
Placing 5 - Cut C3
42
Placing Class 6
PartContestantJudge
723412314
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C5
45
Placing Sum
192
Questions on Placing Classes
PartContestantJudge
123
2 3
321
431
544
612
734
8 1
922
1044
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High PrimeQuality: Low Choice
2Quality: Average ChoiceQuality: Low Choice
3Quality: High PrimeQuality: Low Select
4Quality: Low SelectQuality: High Select
5Quality: Low Prime 
6Quality: Average Prime 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
16
Yield Grading
PartContestantJudge
12.22.2
21.42.0
33.33.3
42.22.8
54.1 
62.6 
30
Carcass Grading Total
46
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
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
2Species: Pork
Primal: M - Variety Meats
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
3Species: Pork
Primal: E - Ham or Leg
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
4Species: Beef
Primal: F - Loin
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
5Species: Pork
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
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 6-10
PartContestantJudge
6Species: Lamb
Primal: D - Flank
Retail: 13 - Roasts - Eye Roast (Bnls)		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
7Species: Beef
Primal: G - Plate
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
8Species: Pork
Primal: J - Shoulder
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
9Species: Beef
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
10Species: Pork
Primal: N - Various Meats
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
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: H - Rib or Rack
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12Species: Beef
Primal: F - Loin
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
13Species: Pork
Primal: D - Flank
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
14Species: Beef
Primal: M - Variety Meats
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
15Species: Pork
Primal: B - Brisket
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: F - Loin
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
17Species: Beef
Primal: A - Breast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
18Species: Beef
Primal: C - Chuck
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
19Species: Pork
Primal: E - Ham or Leg		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
20Species: Lamb
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: K - Side (Belly)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
22Species: Lamb
Primal: K - Side (Belly)		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
23Species: Beef
Primal: I - Round		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
24Species: Lamb
Primal: D - Flank
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
25Species: LambSpecies: Lamb
Primal: F - Loin
Retail: 19 - Roasts - 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
2
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
27Species: Pork
Primal: H - Rib or Rack
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
28Species: Lamb
Primal: K - Side (Belly)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
29Species: Lamb
Primal: K - Side (Belly)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
30Species: Beef
Primal: A - Breast		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
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
PartContestantJudge
31Species: Pork
Primal: J - Shoulder
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
32Species: Pork
Primal: J - Shoulder
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
33Species: Lamb
Primal: H - Rib or Rack
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: M - Variety Meats
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
35Species: Pork
Primal: J - Shoulder		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
4
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: L - Spareribs
Cookery: Dry or Moist Heat		Species: Pork
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
37Species: Beef
Primal: I - Round
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
38Species: Beef
Primal: A - Breast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
39Species: Pork
Primal: I - Round
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
40Species: Lamb
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
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
5
Meat ID Sum
33
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: Monday, June 16, 2025