The ScanMan
Texas Tech Invitational CDEs
Apr 05, 2025
4-H Meat Judging
Overall

ID: 4345 - 1 -
Team Name: MOTLEY CO.
Participant Name:
SHAYLEE RIDGLEY
Individual Rank: 30
Individual Total Score: 303
Team Rank: 4
Team Total Score: 1183
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Pork Blade Steaks
PartContestantJudge
113241324
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C6
50
Placing Class 2 - Ribs
PartContestantJudge
231423214
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C2
38
Placing Class 3 - Hams
PartContestantJudge
334214231
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C5
44
Placing Class 4 - Ribbed Lamb Cx
PartContestantJudge
431424123
Placing 4 - Cut A6
Placing 4 - Cut B4
Placing 4 - Cut C5
15
Placing Class 5 - Beef Cx
PartContestantJudge
521432134
Placing 5 - Cut A7
Placing 5 - Cut B5
Placing 5 - Cut C2
48
Placing Class 6 - Pork Cx
PartContestantJudge
742131432
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
29
Placing Sum
224
Questions on Placing Classes
PartContestantJudge
124
232
321
4 2
542
621
733
824
942
1014
Questions - Points per Question5
5
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low Prime 
2Quality: Average Choice 
3Quality: Average Prime 
4Quality: High Choice 
5Quality: High Prime 
6Quality: High Choice 
0
Yield Grading
PartContestantJudge
11.1 
22.2 
33.3 
44.4 
54.5 
65.6 
0
Carcass Grading Total
0
Written Exam
PartContestantJudge
1C 
2D 
3D 
4B 
5C 
6C 
7B 
8D 
9B 
10A 
11A 
12D 
13C 
14B 
15C 
16B 
17E 
18C 
19A 
20D 
21C 
22B 
23D 
24A 
25C 
26C 
27E 
28C 
29B 
30E 
Written Exam - Points per Question0
0
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1C 
2B 
3D 
4A 
5D 
6B 
7E 
8E 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
2Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
3Species: Lamb
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
5Species: Pork
Primal: K - Side (Belly)
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
12
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: E - Ham or Leg
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
7Species: Pork
Primal: A - Breast
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
8Species: Beef
Primal: L - Spareribs
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
9Species: Pork
Primal: J - Shoulder
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
10Species: Lamb
Primal: N - Various Meats
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
11
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: J - Shoulder
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: K - Side (Belly)
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
13Species: Beef
Primal: J - Shoulder
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
14Species: Lamb
Primal: E - Ham or Leg
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
15Species: Pork
Primal: D - Flank
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
10
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: J - Shoulder
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
17Species: Beef
Primal: J - Shoulder
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
18Species: Pork
Primal: L - Spareribs
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
19Species: Beef
Primal: D - Flank
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
20Species: Lamb
Primal: N - Various Meats
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: L - Spareribs
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
22Species: Pork
Primal: L - Spareribs
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
23Species: Lamb
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
24Species: Pork
Primal: L - Spareribs
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
25Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
13
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: L - Spareribs
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
27Species: Lamb
Primal: J - Shoulder
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
28Species: Beef
Primal: K - Side (Belly)
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
29Species: Pork
Primal: L - Spareribs
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: K - Side (Belly)
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
3
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: D - Flank
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
32Species: Pork
Primal: M - Variety Meats
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
33Species: Pork
Primal: J - Shoulder
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: L - Spareribs
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
35Species: Lamb
Primal: J - Shoulder
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
11
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
37Species: Beef
Primal: B - Brisket
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
38Species: Lamb
Primal: F - Loin
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
39Species: Pork
Primal: C - Chuck
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
40Species: Lamb
Primal: G - Plate
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID Sum
74
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, August 2, 2025