The ScanMan
Water Valley FFA CDE Invitational
Apr 03, 2025
Meats
Overall

ID: 70 - -
Team Name: Belton
Participant Name:
EDEN G ROGERS
Individual Rank: 88
Individual Total Score: 438
Team Rank: 19
Team Total Score: 1484
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
143123412
Placing 1 - Cut A5
Placing 1 - Cut B3
Placing 1 - Cut C5
45
Placing Class 2
PartContestantJudge
232141324
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C5
41
Placing Class 3
PartContestantJudge
321342134
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C2
50
Placing Class 4
PartContestantJudge
434214312
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C2
44
Placing Class 5
PartContestantJudge
532413241
Placing 5 - Cut A5
Placing 5 - Cut B4
Placing 5 - Cut C3
50
Placing Class 6
PartContestantJudge
712431243
Placing 6 - Cut A3
Placing 6 - Cut B7
Placing 6 - Cut C4
50
Placing Sum
280
Questions on Placing Classes
PartContestantJudge
114
244
344
422
534
622
711
833
924
1021
Questions - Points per Question5
30
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Low Choice
2Quality: High UtilityQuality: High Select
3Quality: High SelectQuality: Average Choice
4Quality: Average ChoiceQuality: High Choice
5Quality: High Comm.Quality: Low Choice
6Quality: High UtilityQuality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
23
Yield Grading
PartContestantJudge
12.75.3
24.22.3
33.43.3
42.65.5
52.93.2
64.82.4
19
Carcass Grading Total
42
Written Exam
PartContestantJudge
1BC
2EB
3BC
4ED
5CB
6AD
7EB
8EB
9BD
10DD
11EC
12DC
13CA
14DE
15BB
16AC
17BB
18AA
19DA
20BC
21ED
22AE
23EE
24CE
25AD
27E 
Written Exam - Points per Question2
10
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
2Species: Pork
Primal: M - Variety Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
3Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Lamb
Primal: I - Round
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
5Species: Pork
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 6-10
PartContestantJudge
6Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
7Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
8Species: Pork
Primal: N - Various Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
9Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
10Species: Pork
Primal: I - Round
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
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
8
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
12Species: Beef
Primal: A - Breast
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
13Species: Beef
Primal: F - Loin
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
14Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
15Species: Pork
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
17Species: Beef
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
18Species: Beef
Primal: M - Variety Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
19Species: Pork
Primal: I - Round
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
20Species: Pork
Primal: I - Round
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		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
7
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: G - Plate
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
22Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
23Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
24Species: Beef
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
25Species: Pork
Primal: A - Breast
Retail: 22 - Roasts - Rib Roast		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
7
Meat ID 26-30
PartContestantJudge
26Species: Beef
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
27Species: Beef
Primal: I - Round
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
28Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
29Species: Pork
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
30Species: Lamb
Retail: 17 - Roasts - Fresh Side		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
32Species: Beef
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
33Species: Beef
Primal: E - Ham or Leg
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
34Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
35Species: Beef
Primal: J - Shoulder
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye 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
6
Meat ID 36-40
PartContestantJudge
36Species: Beef
Retail: 41 - Steaks - Arm Steak		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
37Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
38Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
39Species: Beef
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
40Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
17
Meat ID Sum
76
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Sunday, June 15, 2025