The ScanMan
Southwest Missouri District CDEs and LDEs
Apr 03, 2025
Meats
Overall

ID: 272 - 99 -
Team Name: Wheatland
Participant Name:
WILLIAM GORDON QQ
Individual Rank: 98
Individual Total Score: 66
Team Rank: 27
Team Total Score: 66
View e-Scansheet

DefinitionResponsesScore
Beef Loin Steaks
PartContestantJudge
1 1423
Placing 1 - Cut A2
Placing 1 - Cut B2
Placing 1 - Cut C5
 
Beef Ribeye Steaks
PartContestantJudge
2 2314
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C2
 
Hams
PartContestantJudge
3 2314
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C3
 
Pork Loins
PartContestantJudge
4 1432
Placing 4 - Cut A3
Placing 4 - Cut B5
Placing 4 - Cut C2
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
 
Questions on Placing Classes
PartContestantJudge
112
222
333
443
532
624
713
821
932
1043
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6Keep 
7Cull 
8Keep 
9Cull 
10Keep 
11Cull 
12Keep 
13Cull 
0
Quality Grading
PartContestantJudge
1 Quality: Average Prime
2 Quality: High Choice
3 Quality: Average Choice
4 Quality: Average Comm.
5 Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityC
0
Yield Grading
PartContestantJudge
12.33.1
22.23.2
34.53.9
41.25.3
52.33.4
61.0 
10
Carcass Grading Total
10
Written Exam 8
Formulation Solution 0
Formulation Questions 5
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: K - Side (Belly)
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
2Species: Lamb
Primal: J - Shoulder
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
3Species: Beef
Primal: H - Rib or Rack
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
4Species: Lamb
Primal: K - Side (Belly)
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
5Species: Beef
Primal: K - Side (Belly)
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
7Species: Lamb
Primal: H - Rib or Rack
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
8Species: Beef
Primal: G - Plate
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
9Species: Beef
Primal: K - Side (Belly)
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
10Species: Pork
Primal: J - Shoulder
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
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: Lamb
Primal: H - Rib or Rack
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
12Species: Beef
Primal: K - Side (Belly)		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
13Species: Lamb
Primal: K - Side (Belly)
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
14 Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
15Species: Beef
Primal: H - Rib or Rack
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: M - Variety Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
17Species: Beef
Primal: H - Rib or Rack
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
18Species: Lamb
Primal: K - Side (Belly)		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
19Species: Beef
Primal: L - Spareribs
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
20Species: Beef
Primal: K - Side (Belly)
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: C - Chuck
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
22Species: Pork
Primal: J - Shoulder
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
23Species: Lamb
Primal: J - Shoulder
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
24Species: Beef
Primal: J - Shoulder		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
25Species: Pork
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: J - Shoulder
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
27Species: Lamb
Primal: J - Shoulder		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
28Species: Beef
Primal: J - Shoulder
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
29Species: Pork
Primal: L - Spareribs
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
30Species: Lamb
Primal: C - Chuck		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: K - Side (Belly)
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
32Species: Pork
Primal: C - Chuck
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
33Species: Beef
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
34Species: Pork
Primal: E - Ham or Leg
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
35Species: Beef
Primal: K - Side (Belly)
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
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: Lamb
Primal: C - Chuck
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
37Species: Pork
Primal: J - Shoulder
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
38Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
39Species: Beef
Primal: A - Breast
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
40Species: Lamb
Primal: A - Breast
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
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: Friday, June 13, 2025