The ScanMan
Texas A&M Area CDEs
Apr 12, 2025
Meats Area 10
Overall

ID: 1247 - -
Team Name: IDEA Palmview
Participant Name:
RUBEN VASQUEZ
Individual Rank: 59
Individual Total Score: 274
Team Rank: 16
Team Total Score: 1048
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
112342341
Placing 1 - Cut A4
Placing 1 - Cut B5
Placing 1 - Cut C4
24
Placing Class 2
PartContestantJudge
223143124
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C5
38
Placing Class 3
PartContestantJudge
341321324
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C5
22
Placing Class 4
PartContestantJudge
414321234
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
34
Placing Class 5
PartContestantJudge
524311432
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C5
14
Placing Class 6
PartContestantJudge
723413214
Placing 6 - Cut A3
Placing 6 - Cut B5
Placing 6 - Cut C5
42
Placing Sum
174
Questions on Placing Classes
PartContestantJudge
144
222
3 2
413
533
623
712
834
9 4
1041
Questions - Points per Question5
15
Keep/Cull
PartContestantJudge
6Keep 
7Cull 
8Cull 
9Cull 
10Keep 
11Keep 
12Cull 
13Keep 
0
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Low Choice
2Quality: High PrimeQuality: Average Choice
3Quality: Low UtilityQuality: Average Choice
4Quality: High PrimeQuality: High Choice
5Quality: High Comm.Quality: High Select
6Quality: High SelectQuality: Low Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
11
Yield Grading
PartContestantJudge
15.53.4
23.15.6
31.93.7
42.75.0
51.13.8
63.32.8
8
Carcass Grading Total
19
Written Exam
PartContestantJudge
1BE
2AD
3EC
4EC
5DE
6BB
7EE
8EB
9BA
10DB
11DD
12DB
13BC
14EB
15DD
16AA
17CE
18AC
19BD
20EB
21EA
22EE
23CA
24BA
25DB
26A 
27E 
28C 
29D 
30A 
Written Exam - Points per Question2
12
Formulation Solution
PartContestantJudge
106 
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1E 
2B 
3A 
4D 
5C 
6E 
7B 
8C 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
2Species: Beef
Primal: B - Brisket
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
3Species: Pork
Primal: C - Chuck
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
4Species: Pork
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
5Species: Lamb
Primal: D - Flank
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
7Species: Beef
Primal: C - Chuck
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
8Species: Pork
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
9Species: Beef
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
10Species: Lamb
Primal: B - Brisket
Retail: 21 - Roasts - Petite Tender
Cookery: Moist 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
9
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: G - Plate
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
12Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
13Species: Pork
Primal: D - Flank
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
14Species: Lamb
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
15Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank 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
3
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: C - Chuck
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
17Species: Pork
Primal: K - Side (Belly)
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
18Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
19Species: Lamb
Primal: A - Breast
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
20Species: Lamb
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
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: G - Plate
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
22Species: Lamb
Primal: C - Chuck
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
23Species: Lamb
Primal: K - Side (Belly)
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
24Species: Beef
Primal: B - Brisket
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
25Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
28Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
29Species: Lamb
Primal: G - Plate
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
30Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip 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
10
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
32Species: Lamb
Primal: A - Breast
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
33Species: Beef
Primal: G - Plate
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: A - Breast
Retail: 41 - Steaks - Arm Steak		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
35Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
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
6
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: I - Round
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
37Species: Pork
Primal: A - Breast
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
38Species: Lamb
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
39Species: Beef
Primal: G - Plate
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
40Species: Lamb
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
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
7
Meat ID Sum
54
Reasons 1
 
Reasons 2
 
Reasons 3
PartContestantJudge
1 0 
0
Reasons Total
0
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, April 26, 2025