The ScanMan

ID: 4 - -
Team Name: University of Illinois- Blue
Participant Name:
ERICK OSORIO
Individual Rank: 35
Individual Total Score: 743
Team Rank: 8
Team Total Score: 3388

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
132412341
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C4
46
Placing 2R - Beef Cuts
PartContestantJudge
242134213
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C2
50
Placing 3R - Pork Carc.
PartContestantJudge
313241234
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C4
47
Placing 4R - Pork Cuts
PartContestantJudge
442134213
Placing 4 - Cut A4
Placing 4 - Cut B4
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
542312134
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
32
Placing 6 - Beef Cuts
PartContestantJudge
621342134
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
712431324
Placing 7 - Cut A4
Placing 7 - Cut B3
Placing 7 - Cut C4
40
Placing 8 - Pork Carc.
PartContestantJudge
821342431
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
42
Placing 9 - Pork Wole. / Retail
PartContestantJudge
932413421
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C3
46
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: 3241
Reasons Score: 36		 
36
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4213
Reasons Score: 23		 
23
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 27		 
27
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 24		 
24
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4231
Reasons Score: 28		 
28
Quality
PartContestantJudge
1Low PrimeAvg. Choice
2High ChoiceAvg. Choice
3Avg. ChoiceAvg. Choice
4High ChoiceAvg. Choice
5Low ChoiceLow Choice
6High SelectHigh Select
7Avg. ChoiceAvg. Choice
8High ChoiceLow Choice
9High ChoiceAvg. Choice
74
Yield
PartContestantJudge
12.62.4
23.52.3
32.41.9
41.42.6
53.42.6
63.02.5
73.12.4
83.12.6
92.91.7
28
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 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
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 17- (Not) Perpendicular or parallel at juncture or length of cut
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 23- Meets all specifications
  • 7- Fat / skin not trimmed or tapered to proper length
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 23- Meets all specifications
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut
  • 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
  • 23- Meets all specifications
  • 4- Deckle and associated fat removal
    		•
    		0
    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
    		245
    Beef Grading Total
    		102
    Overall Beef Total
    		347
    Lamb Judging Total
    		110
    Pork Judging Total
    		236
    Placing Total
    		453
    Specifications Total
    		50
    Questions Total
    		 
    Reasons Total
    		138
    Overall Score
    		743
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Saturday, August 2, 2025