The ScanMan
Texas Tech Area CDEs
Apr 12, 2025
Meats Area 1
Overall

ID: 470 - -
Team Name: Littlefield
Participant Name:
RENAEH SOLIS
Individual Rank: 78
Individual Total Score: 336
Team Rank: 21
Team Total Score: 1093
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Lamb Blade Chops
PartContestantJudge
113243124
Placing 1 - Cut A2
Placing 1 - Cut B6
Placing 1 - Cut C2
48
Placing Class 2 - Pork Center Loins
PartContestantJudge
241322431
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
26
Placing Class 3 - Beef Rounds
PartContestantJudge
324314312
Placing 3 - Cut A5
Placing 3 - Cut B2
Placing 3 - Cut C6
23
Placing Class 4 - Ribbed Lamb Carcasses
PartContestantJudge
442132341
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C6
30
Placing Class 5 - Beef Carcasses
PartContestantJudge
514231243
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C3
47
Placing Class 6 - Pork Carcasses
PartContestantJudge
721433241
Placing 6 - Cut A3
Placing 6 - Cut B4
Placing 6 - Cut C4
25
Placing Sum
199
Questions on Placing Classes
PartContestantJudge
131
213
321
434
512
624
722
811
941
1022
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Low Choice
2Quality: Low SelectQuality: Low Prime
3Quality: High StandardQuality: High Select
4Quality: Low SelectQuality: Low Choice
5Quality: High StandardQuality: Low Choice
6Quality: Low StandardQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
25
Yield Grading
PartContestantJudge
12.53.9
22.44.7
33.23.1
44.53.0
52.12.6
61.64.0
18
Carcass Grading Total
43
Written Exam
PartContestantJudge
1CB
2DB
3DA
4BD
5CC
6AD
7CB
8AC
9AA
10CB
11BA
12AC
13CA
14CC
15AB
16BD
17EB
18CD
19BC
20DA
21DA
22BC
23CE
24BC
25BE
Written Exam - Points per Question2
6
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
2Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
3Species: Lamb
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
4Species: Pork
Primal: C - Chuck
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
5Species: Beef
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
7Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
8Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
9Species: Pork
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
10Species: Pork
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: J - Shoulder
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
13Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
14Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
15Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
19
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
17Species: Lamb
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
18Species: Pork
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
19Species: Lamb
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat
20Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
22Species: Lamb
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
23Species: Pork
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
24Species: Beef
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
25Species: Pork
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
28Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
29Species: Lamb
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
30Species: Pork
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
32Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
33Species: Pork
Primal: J - Shoulder
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
34Species: Pork
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
35Species: Lamb
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
37Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
38Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
39Species: Lamb
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
40Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID Sum
73
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, August 2, 2025