The ScanMan

ID: 7 - -
Team Name: Purdue University- Black
Participant Name:
ALEX GILBRETH
Individual Rank: 36
Individual Total Score: 619
Team Rank: 9
Team Total Score: 3166

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
242134213
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C2
50
Placing 3R - Pork Carc.
PartContestantJudge
321341234
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C4
0
Placing 4R - Pork Cuts
PartContestantJudge
442134213
Placing 4 - Cut A4
Placing 4 - Cut B4
Placing 4 - Cut C4
0
Placing 5R - Lamb Carc.
PartContestantJudge
521432134
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
0
Placing 6 - Beef Cuts
PartContestantJudge
614232134
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C3
34
Placing 7 - Beef Cuts
PartContestantJudge
721431324
Placing 7 - Cut A4
Placing 7 - Cut B3
Placing 7 - Cut C4
33
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
1012341423
Placing 10 - Cut A3
Placing 10 - Cut B3
Placing 10 - Cut C4
40
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2341
Reasons Score: 44		 
44
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4213
Reasons Score: 27		 
27
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 2134
Reasons Score: 35		 
35
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 27		 
27
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2143
Reasons Score: 33		 
33
Quality
PartContestantJudge
1High ChoiceAvg. Choice
2High ChoiceAvg. Choice
3Low ChoiceAvg. Choice
4High ChoiceAvg. Choice
5Low ChoiceLow Choice
6High SelectHigh Select
7Avg. ChoiceAvg. Choice
8Avg. ChoiceLow Choice
9Low ChoiceAvg. Choice
78
Yield
PartContestantJudge
12.52.4
21.52.3
32.31.9
43.12.6
53.02.6
63.42.5
73.62.4
83.62.6
92.81.7
29
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

  • 15- Muscle relative size incorrect
  • 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
  • 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
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect
  • 7- Fat / skin not trimmed or tapered to proper length
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    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
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 5- Diaphragm and/or hanging tender removal

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

  • 20- Rib number incorrect
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location
  • 4- Deckle and associated fat removal
    		•
    		7
    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
    		238
    Beef Grading Total
    		107
    Overall Beef Total
    		345
    Lamb Judging Total
    		73
    Pork Judging Total
    		150
    Placing Total
    		295
    Specifications Total
    		51
    Questions Total
    		 
    Reasons Total
    		166
    Overall Score
    		619
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    PartContestantJudge
    10 
    		 
    Placing 4 - Penalty
    PartContestantJudge
    10 
    		 
    Placing 5 - Penalty
    PartContestantJudge
    10 
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Monday, April 28, 2025