The ScanMan
District 7 Meats Judging
Apr 16, 2025
D7 Intermediate Meats
Overall

ID: 4441 - 2 -
Team Name: TAYLOR CO.
Participant Name:
CO BIN CALLAWAY
Individual Rank: 17
Individual Total Score: 235
Team Rank: 5
Team Total Score: 958
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
142131243
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C4
40
Placing Class 2
PartContestantJudge
221431234
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
46
Placing Class 3
PartContestantJudge
323413214
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C5
41
Placing Class 4
PartContestantJudge
421344213
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
28
Placing Class 5
PartContestantJudge
521434312
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
27
Placing Class 6
PartContestantJudge
743122341
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C3
29
Placing Sum
211
Questions on Placing Classes
PartContestantJudge
122
213
332
421
512
632
721
834
912
1034
Questions - Points per Question10
10
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
2Primal: A - BreastSpecies: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
3Primal: D - Flank
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
4Primal: D - FlankSpecies: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
5Species: Pork
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
1
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: B - Brisket
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
7Species: Pork
Primal: D - Flank
Retail: 66 - Chops - Blade Chop		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
8Species: Beef
Primal: B - Brisket
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: M - Variety Meats
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
10Primal: I - Round
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
1
Meat ID 11-15
PartContestantJudge
11Primal: M - Variety Meats
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
12Primal: I - Round
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
13Species: Beef
Primal: M - Variety Meats
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
14Species: Lamb
Primal: K - Side (Belly)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
15Species: Pork
Primal: H - Rib or Rack
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
1
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: D - Flank
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
17Species: Pork
Primal: A - Breast
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
18Species: Pork
Primal: D - Flank
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
19Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
20Species: Lamb
Primal: B - Brisket
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
2
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: F - Loin
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
22Species: Pork
Primal: J - Shoulder
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
23Species: Lamb
Primal: L - Spareribs
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
24Species: Beef
Primal: B - Brisket
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
25Species: Pork
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Primal: G - Plate
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
27Species: Beef
Primal: B - Brisket
Retail: 07 - Roasts - Blade Boston		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
28Species: Lamb
Primal: D - Flank
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
29Species: Pork
Primal: H - Rib or Rack
Retail: 02 - Roasts - Arm Picnic		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
30Species: Pork
Primal: K - Side (Belly)		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
5
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID Sum
14
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Friday, June 13, 2025