The ScanMan

ID: 4 - -
Team Name: University of Illinois- Blue
Participant Name:
MICHAEL GEREAUX
Individual Rank: 29
Individual Total Score: 867
Team Rank: 8
Team Total Score: 3388

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
123412341
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C4
50
Placing 2R - Beef Cuts
PartContestantJudge
242314213
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C2
48
Placing 3R - Pork Carc.
PartContestantJudge
312341234
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C4
50
Placing 4R - Pork Cuts
PartContestantJudge
442134213
Placing 4 - Cut A4
Placing 4 - Cut B4
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
542132134
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
34
Placing 6 - Beef Cuts
PartContestantJudge
621432134
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C3
47
Placing 7 - Beef Cuts
PartContestantJudge
712341324
Placing 7 - Cut A4
Placing 7 - Cut B3
Placing 7 - Cut C4
47
Placing 8 - Pork Carc.
PartContestantJudge
843122431
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
35
Placing 9 - Pork Wole. / Retail
PartContestantJudge
934213421
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C3
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1014231423
Placing 10 - Cut A3
Placing 10 - Cut B3
Placing 10 - Cut C4
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2341
Reasons Score: 42		 
42
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4231
Reasons Score: 37		 
37
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1234
Reasons Score: 40		 
40
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4213
Reasons Score: 29		 
29
Quality
PartContestantJudge
1High ChoiceAvg. Choice
2Avg. ChoiceAvg. Choice
3Low ChoiceAvg. Choice
4Avg. ChoiceAvg. Choice
5High SelectLow Choice
6High SelectHigh Select
7Avg. ChoiceAvg. Choice
8High SelectLow Choice
9Low ChoiceAvg. Choice
80
Yield
PartContestantJudge
12.02.4
22.22.3
31.71.9
42.62.6
51.92.6
62.32.5
72.92.4
82.82.6
91.61.7
66
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 17- (Not) Perpendicular or parallel at juncture or length of cut
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 7- Fat / skin not trimmed or tapered to proper length
  • 7- Fat / skin not trimmed or tapered to proper length
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 20- Rib number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 15- Muscle relative size incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 4- Deckle and associated fat removal
  • 4- Deckle and associated fat removal
    		•
    		10
    Questions 1 - Beef Carc.
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    Questions - Points per Question5
    		 
    Beef Judging Total
    		271
    Beef Grading Total
    		146
    Overall Beef Total
    		417
    Lamb Judging Total
    		113
    Pork Judging Total
    		263
    Placing Total
    		461
    Specifications Total
    		74
    Questions Total
    		 
    Reasons Total
    		186
    Overall Score
    		867
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Saturday, June 14, 2025