The ScanMan

ID: 6 - -
Team Name: Purdue University- Gold
Participant Name:
OLIVIA CARLSON
Individual Rank: 34
Individual Total Score: 776
Team Rank: 7
Team Total Score: 3488

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
221434213
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C2
38
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
521432134
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
47
Placing 6 - Beef Cuts
PartContestantJudge
612432134
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C3
44
Placing 7 - Beef Cuts
PartContestantJudge
723141324
Placing 7 - Cut A4
Placing 7 - Cut B3
Placing 7 - Cut C4
36
Placing 8 - Pork Carc.
PartContestantJudge
834122431
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
33
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: 44		 
44
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2143
Reasons Score: 31		 
31
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1234
Reasons Score: 34		 
34
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 39		 
39
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2143
Reasons Score: 33		 
33
Quality
PartContestantJudge
1High ChoiceAvg. Choice
2High ChoiceAvg. Choice
3Avg. ChoiceAvg. Choice
4High ChoiceAvg. Choice
5Avg. ChoiceLow Choice
6Low ChoiceHigh Select
7High ChoiceAvg. Choice
8Avg. ChoiceLow Choice
9Avg. ChoiceAvg. Choice
76
Yield
PartContestantJudge
11.52.4
21.62.3
31.11.9
42.92.6
51.72.6
62.32.5
73.82.4
83.02.6
91.01.7
31
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
  • 15- Muscle relative size incorrect

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 17- (Not) Perpendicular or parallel at juncture or length of cut
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 14- Muscle number incorrect
  • 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
  • 3- Chine / feather bone removal

  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut

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

  • 20- Rib number incorrect
    		•
    		3
    Specification 10
    PartContestantJudge
    10
  • 7- Fat / skin not trimmed or tapered to proper length

  • 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
    		243
    Beef Grading Total
    		107
    Overall Beef Total
    		350
    Lamb Judging Total
    		130
    Pork Judging Total
    		256
    Placing Total
    		448
    Specifications Total
    		40
    Questions Total
    		 
    Reasons Total
    		181
    Overall Score
    		776
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Saturday, June 14, 2025