The ScanMan
King of the Hill Meats Judging
Apr 08, 2025
FFA MEAT
Overall

ID: 44.02 - 2 -
Team Name: BROKEN BOW
Participant Name:
MACKILA DANSBY
Individual Rank: 19
Individual Total Score: 356
Team Rank: 11
Team Total Score: 662
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
123143124
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C5
42
Placing Class 2
PartContestantJudge
223412341
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C3
50
Placing Class 3
PartContestantJudge
331243124
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C5
50
Placing Class 4
PartContestantJudge
413423142
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C3
47
Placing Class 5
PartContestantJudge
514232134
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C4
30
Placing Class 6
PartContestantJudge
721342341
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C4
38
Placing Sum
257
Questions on Placing Classes
PartContestantJudge
122
211
333
433
522
611
723
822
944
1013
Questions - Points per Question5
40
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Average Choice
2 Quality: High Choice
3 Quality: Average Choice
4 Quality: Low Select
5 Quality: High Choice
6 Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
13.62.0
22.82.3
34.44.2
42.72.6
54.43.4
63.53.2
26
Carcass Grading Total
26
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: I - Round
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
2Species: Pork
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
3Species: Lamb
Primal: D - Flank
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
4Species: Pork
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
5Species: Beef
Primal: A - Breast
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
7Species: Pork
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
8Species: Beef
Primal: K - Side (Belly)
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat
9Species: Pork
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: L - Spareribs
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
10Species: Lamb
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
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
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
12Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
13Species: Pork
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
14Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: L - Spareribs
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat
15Species: Beef
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
17Species: Pork
Primal: B - Brisket
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
18Species: Beef
Primal: C - Chuck
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
19Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
20Species: Pork
Primal: B - Brisket
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
22Species: Lamb
Primal: D - Flank
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
23Species: Lamb
Primal: G - Plate
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
24Species: Lamb
Primal: H - Rib or Rack
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
25Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
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
7
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
27Species: Beef
Primal: J - Shoulder
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
28Species: Lamb
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
29Species: Lamb
Primal: H - Rib or Rack
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
30Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
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
3
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
32Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
33Species: Pork
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
34Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
35Species: Beef
Primal: J - Shoulder
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or 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
5
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: G - Plate
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
37Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: L - Spareribs
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
38Species: Lamb
Primal: J - Shoulder
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Lamb
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
39Species: Beef
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
40Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		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
3
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