The ScanMan

ID: 11 - -
Team Name: Iowa State University- Alternates
Participant Name:
HAVDEN BRINT
Individual Rank: 6
Individual Total Score: 832
Team Rank: 2
Team Total Score: 1754

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
124312341
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C4
48
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
534212134
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
30
Placing 6 - Beef Cuts
PartContestantJudge
612342134
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C3
47
Placing 7 - Beef Cuts
PartContestantJudge
732141324
Placing 7 - Cut A4
Placing 7 - Cut B3
Placing 7 - Cut C4
39
Placing 8 - Pork Carc.
PartContestantJudge
823142431
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
44
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: 2431
Reasons Score: 44		 
44
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4231
Reasons Score: 37		 
37
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1234
Reasons Score: 41		 
41
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3421
Reasons Score: 38		 
38
Quality
PartContestantJudge
1Avg. ChoiceAvg. Choice
2Avg. ChoiceAvg. Choice
3Low ChoiceAvg. Choice
4Avg. ChoiceAvg. Choice
5Low ChoiceLow Choice
6High SelectHigh Select
7Avg. ChoiceAvg. Choice
8Low ChoiceLow Choice
9Low ChoiceAvg. Choice
86
Yield
PartContestantJudge
12.92.4
23.02.3
32.71.9
43.42.6
52.42.6
63.12.5
73.02.4
83.22.6
92.91.7
32
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
  • 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
  • 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
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 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
  • 6- Fat exceeds recommended depth

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

  • 20- Rib number incorrect
    		•
    		3
    Specification 10
    PartContestantJudge
    10
  • 9- Foot / shank removal location
  • 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
    		263
    Beef Grading Total
    		118
    Overall Beef Total
    		381
    Lamb Judging Total
    		118
    Pork Judging Total
    		273
    Placing Total
    		456
    Specifications Total
    		60
    Questions Total
    		 
    Reasons Total
    		198
    Overall Score
    		832
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Sunday, June 15, 2025