The ScanMan

ID: 6 - -
Team Name: Purdue University- Gold
Participant Name:
AVA LEE
Individual Rank: 14
Individual Total Score: 902
Team Rank: 7
Team Total Score: 3488

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
242134213
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C2
50
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
524132134
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
42
Placing 6 - Beef Cuts
PartContestantJudge
612342134
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
843212431
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: 2431
Reasons Score: 42		 
42
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4213
Reasons Score: 34		 
34
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1234
Reasons Score: 45		 
45
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 35		 
35
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2413
Reasons Score: 33		 
33
Quality
PartContestantJudge
1High ChoiceAvg. Choice
2Avg. ChoiceAvg. Choice
3Avg. ChoiceAvg. Choice
4Low ChoiceAvg. Choice
5High ChoiceLow Choice
6Low ChoiceHigh Select
7High ChoiceAvg. Choice
8Avg. ChoiceLow Choice
9Avg. ChoiceAvg. Choice
75
Yield
PartContestantJudge
12.52.4
22.32.3
31.51.9
42.32.6
52.62.6
62.32.5
71.92.4
82.12.6
91.31.7
66
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
  • 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
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    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
    		268
    Beef Grading Total
    		141
    Overall Beef Total
    		409
    Lamb Judging Total
    		125
    Pork Judging Total
    		268
    Placing Total
    		472
    Specifications Total
    		100
    Questions Total
    		 
    Reasons Total
    		189
    Overall Score
    		902
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Saturday, June 14, 2025