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

ID: 1247 - -
Team Name: IDEA Palmview
Participant Name:
ELIJAH ORTIZ
Individual Rank: 56
Individual Total Score: 317
Team Rank: 16
Team Total Score: 1048
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
143122341
Placing 1 - Cut A4
Placing 1 - Cut B5
Placing 1 - Cut C4
19
Placing Class 2
PartContestantJudge
212343124
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
434121234
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
20
Placing Class 5
PartContestantJudge
531241432
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C5
30
Placing Class 6
PartContestantJudge
713243214
Placing 6 - Cut A3
Placing 6 - Cut B5
Placing 6 - Cut C5
37
Placing Sum
166
Questions on Placing Classes
PartContestantJudge
134
242
322
4 3
513
633
732
814
944
1021
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Choice
2Quality: High SelectQuality: Average Choice
3Quality: Low ChoiceQuality: Average Choice
4Quality: Low PrimeQuality: High Choice
5Quality: High StandardQuality: 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
39
Yield Grading
PartContestantJudge
14.63.4
24.25.6
33.13.7
45.05.0
53.53.8
63.92.8
26
Carcass Grading Total
65
Written Exam
PartContestantJudge
1AE
2BD
3BC
4CC
5EE
6AB
7DE
8BB
9DA
10EB
11AD
12BB
13DC
14AB
15BD
16CA
17AE
18AC
19BD
20CB
21DA
22DE
23BA
24CA
25CB
26B 
27A 
28B 
29C 
30A 
Written Exam - Points per Question2
8
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
2Species: Lamb
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
3Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
4Species: Beef
Primal: K - Side (Belly)
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
5Species: Lamb
Primal: K - Side (Belly)
Retail: 25 - Roasts - Rump Portion
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
3
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: L - Spareribs
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
8Species: Beef
Primal: D - Flank
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
9Species: Lamb
Primal: K - Side (Belly)
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
10Species: Beef
Primal: B - Brisket
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
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
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: A - Breast
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
13Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
14Species: Pork
Primal: D - Flank
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
15Species: Beef
Primal: B - Brisket
Retail: 53 - Steaks - Sirloin Cutlets
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
6
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: I - Round
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
17Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
18Species: Beef
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
19Species: Pork
Primal: E - Ham or Leg
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
20Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: 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
9
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: G - Plate
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
22Species: Beef
Primal: K - Side (Belly)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
23Species: Lamb
Primal: J - Shoulder
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
24Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
25Species: Beef
Primal: C - Chuck
Retail: 75 - Chops - Top Loin Chop (Bnls)
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
4
Meat ID 26-30
PartContestantJudge
26Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: H - Rib or Rack
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
28Species: Pork
Primal: E - Ham or Leg
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
29Species: Lamb
Primal: N - Various Meats
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
30Species: Pork
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
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
13
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
32Species: Beef
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
33Species: Beef
Primal: B - Brisket
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
35Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist 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
8
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: E - Ham or Leg
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: Beef
Primal: D - Flank
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
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: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
39Species: Beef
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
40Species: Pork
Primal: H - Rib or Rack
Retail: 80 - Variety - Tongue
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
14
Meat ID Sum
63
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, April 26, 2025