The ScanMan
Minnesota Region 5 Meats
Apr 07, 2025
Meats
Overall

ID: 301 - -
Team Name: Wabasso
Participant Name:
JOHNNY FENNERN
Individual Rank: 25
Individual Total Score: 283
Team Rank: 8
Team Total Score: 865
View e-Scansheet

DefinitionResponsesScore
Beef Ribs
PartContestantJudge
114234321
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C2
27
Beef Short Ribs
PartContestantJudge
241234312
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
38
Pork Full Loins
PartContestantJudge
313421423
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C3
40
Fresh Hams
PartContestantJudge
431243142
Placing 4 - Cut A3
Placing 4 - Cut B5
Placing 4 - Cut C2
48
Beef Rounds
PartContestantJudge
531423421
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C3
40
Placing Class 6
 
Placing Sum
193
Beef Rounds Questions
PartContestantJudge
113
241
322
432
521
Questions - Points per Question5
5
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average Comm.Quality: Low Choice
2Quality: Average ChoiceQuality: Average Choice
3Quality: High PrimeQuality: Average Choice
4Quality: Average ChoiceQuality: Low Prime
5Quality: High ChoiceQuality: Low Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
23
Yield Grading
PartContestantJudge
12.52.4
23.62.0
34.53.2
43.64.7
54.25.7
10
Carcass Grading Total
33
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: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
2Species: Lamb
Primal: C - Chuck
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
3Species: Pork
Primal: C - Chuck
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
4Species: Beef
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
5Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: 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 6-10
PartContestantJudge
6Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
7Species: Beef
Primal: E - Ham or Leg
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
8Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
9Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
10Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		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
8
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
12Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
13Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
14Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
15Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: 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
15
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: G - Plate
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
17Species: Pork
Primal: B - Brisket
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
18Species: Lamb
Primal: F - Loin
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
19Species: Beef
Primal: K - Side (Belly)
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
20Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		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
10
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: A - Breast
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
22Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
23Species: Lamb
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
24Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
25Species: Pork
Primal: E - Ham or Leg
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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
9
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
28Species: Beef
Primal: I - Round
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
29Species: Pork
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
30Species: Lamb
Primal: J - Shoulder
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye 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
5
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
52
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