The ScanMan
Arkansas State CDEs
Apr 03, 2025
Meats Evaluation
Overall

ID: 362 - 1 -
Team Name: Perryville
Participant Name:
CLAY WILLIAMS
Individual Rank: 97
Individual Total Score: 15
Team Rank: 25
Team Total Score: 445
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
1 3241
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C2
 
Placing Class 2
PartContestantJudge
2 2143
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C5
 
Placing Class 3
PartContestantJudge
3 2314
Placing 3 - Cut A5
Placing 3 - Cut B5
Placing 3 - Cut C5
 
Placing Class 4
PartContestantJudge
4 3214
Placing 4 - Cut A4
Placing 4 - Cut B6
Placing 4 - Cut C3
 
Placing Class 5
PartContestantJudge
5 4213
Placing 5 - Cut A5
Placing 5 - Cut B2
Placing 5 - Cut C5
 
Placing Class 6
PartContestantJudge
7 4321
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C6
 
Placing Sum
 
Questions on Placing Classes
PartContestantJudge
124
233
343
432
524
611
723
834
944
1032
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Low Choice
2 Quality: Low Choice
3 Quality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
PartContestantJudge
1 2.4
2 2.3
3 3.1
 
Carcass Grading Total
 
Written Exam
PartContestantJudge
1 B
2 B
3 C
4 A
5 C
6 C
7 A
8 C
9 D
10 D
11 D
12 C
13 A
14 C
15 D
16 B
17 B
18 C
19 B
20 B
21 D
22 A
23 A
24 B
25 D
26 C
27 B
28 A
29 C
30 C
Written Exam - Points per Question2
 
Formulation Solution
PartContestantJudge
1  05
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1 B
2 C
3 A
4 B
5 C
6 C
7 B
8 B
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1 Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
2 Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
3 Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
4 Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
5Primal: L - SpareribsSpecies: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 6-10
PartContestantJudge
6 Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
7 Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
8 Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
9 Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
10 Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 11-15
PartContestantJudge
11 Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
12 Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
13 Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
14 Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
15 Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 16-20
PartContestantJudge
16 Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
17 Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
18 Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
19 Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
20 Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
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
 
Meat ID 21-25
PartContestantJudge
21 Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
22 Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
23 Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
24 Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
25 Species: Pork
Primal: F - Loin
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
 
Meat ID 26-30
PartContestantJudge
26 Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
27 Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
28 Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
29 Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
30 Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
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
0
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