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

ID: 4451 - 3 -
Team Name: TOM GREEN CO.
Participant Name:
LOYD PERKS
Individual Rank: 14
Individual Total Score: 312
Team Rank: 3
Team Total Score: 1448
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
214231234
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
43
Placing Class 3
PartContestantJudge
323143214
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C5
46
Placing Class 4
PartContestantJudge
431424213
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
23
Placing Class 5
PartContestantJudge
541324312
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
48
Placing Class 6
PartContestantJudge
732142341
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C3
45
Placing Sum
245
Questions on Placing Classes
PartContestantJudge
112
233
312
441
5 2
612
711
824
932
1014
Questions - Points per Question10
20
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: A - Breast
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
2Species: Pork
Primal: B - Brisket
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
3Species: Lamb
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
4Species: Pork
Primal: D - Flank
Retail: 44 - Steaks - Center Slice		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
5Species: Lamb
Primal: E - Ham or Leg
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist 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
5
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
7Species: Beef
Primal: G - Plate
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
8Species: Lamb
Primal: H - Rib or Rack
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
9Species: Beef
Primal: I - Round
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
10Species: Pork
Primal: J - Shoulder
Cookery: Dry 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
10
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: K - Side (Belly)
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
12Species: Lamb
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
13Species: Pork
Primal: M - Variety Meats
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
14Species: Beef
Primal: N - Various Meats
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
15Species: Lamb
Primal: A - Breast
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist 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
6
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: B - Brisket
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
17Species: Beef
Primal: C - Chuck
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
18Species: Lamb
Primal: D - Flank
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
19Species: Beef
Primal: E - Ham or Leg
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: F - Loin
Cookery: Dry 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
15
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: G - Plate
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
22Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
23Species: Pork
Primal: I - Round
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
24Species: Lamb
Primal: J - Shoulder
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
25Species: Lamb
Primal: K - Side (Belly)
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or 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
8
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: L - Spareribs
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
27Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
28Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
29Species: Beef
Primal: A - Breast
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
30Species: Pork
Primal: B - Brisket
Cookery: Moist Heat		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
3
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
47
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