The ScanMan
Missouri South Central District CDEs
Apr 08, 2025
Meats
Overall

ID: 329 - 99 -
Team Name: Cuba
Participant Name:
HARLEY PILKENTON
Individual Rank: 23
Individual Total Score: 373
Team Rank: 11
Team Total Score: 946
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
121431243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
47
Placing Class 2
PartContestantJudge
241234132
Placing 2 - Cut A5
Placing 2 - Cut B2
Placing 2 - Cut C3
47
Placing Class 3
PartContestantJudge
321342134
Placing 3 - Cut A2
Placing 3 - Cut B6
Placing 3 - Cut C3
50
Placing Class 4
PartContestantJudge
413241234
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
48
Placing Class 5
 
Placing Class 6
 
Placing Sum
192
Questions on Placing Classes
PartContestantJudge
134
213
333
422
541
634
722
821
933
1022
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low PrimeQuality: Average Choice
2Quality: High PrimeQuality: Low Choice
3Quality: Average PrimeQuality: Low Choice
4Quality: Average PrimeQuality: Average Choice
5Quality: Low PrimeQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
1 2.5
21.52.2
33.52.9
43.42.3
5 2.7
10
Carcass Grading Total
20
Written Exam
PartContestantJudge
1BB
2CA
3DB
4CA
5AD
6BC
7DC
8DC
9BD
10CC
11CB
12AA
13CC
14BB
15CC
16BA
17DB
18DD
19AA
20CB
21D 
22A 
23B 
24A 
25A 
26C 
27C 
28D 
Written Exam - Points per Question3
24
Formulation Solution
PartContestantJudge
1 08 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1DD
2AA
3BB
4AA
5 C
6CC
7DD
8 A
Formulation Questions - Points per Question5
30
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
2Species: Lamb
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
3Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
4Species: Beef
Primal: I - Round		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
5Species: Lamb
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
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: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
7Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
8Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
9Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
10Species: Lamb
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
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
15
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
12Species: Lamb
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
13Species: Beef
Primal: B - Brisket
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
14Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
15Species: Beef
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or 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
11
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
17Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
18Species: Beef
Primal: C - Chuck
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
19Species: Beef
Primal: I - Round
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
20Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 21-25
PartContestantJudge
21Species: Beef
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
22Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
23Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
24Species: Beef
Primal: H - Rib or Rack
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
25Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 26-30
PartContestantJudge
26Species: Beef
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
27Species: Lamb
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
28Species: Pork
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
29Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
30Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
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
7
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
32Species: Pork
Primal: C - Chuck
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
33Species: Pork
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
34Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
35Species: Pork
Primal: N - Various Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		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
3
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
37Species: Beef
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
38Species: Pork
Primal: K - Side (Belly)
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
39Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
40Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
17
Meat ID Sum
82
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: Sunday, June 15, 2025