The ScanMan
District 3 4-H Meats Judging
Apr 17, 2025
Junior
Overall

ID: 1001 - -
Team Name: Young County Junior
Participant Name:
PA YTON UTLE Y
Individual Rank: 8
Individual Total Score: 257
Team Rank: 1
Team Total Score: 980
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Pork Loin Chops
PartContestantJudge
124132143
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C6
48
Placing Class 2 - Hams
PartContestantJudge
241233142
Placing 2 - Cut A5
Placing 2 - Cut B4
Placing 2 - Cut C3
20
Placing Class 3 - Beef Full Loins
PartContestantJudge
343124132
Placing 3 - Cut A5
Placing 3 - Cut B2
Placing 3 - Cut C5
48
Placing Class 4 - Ribbed Lamb Cx
PartContestantJudge
424312341
Placing 4 - Cut A6
Placing 4 - Cut B3
Placing 4 - Cut C6
47
Placing Class 5 - Beef Cx
PartContestantJudge
543214123
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C5
32
Placing Class 6 - Pork Cx
PartContestantJudge
734123124
Placing 6 - Cut A4
Placing 6 - Cut B4
Placing 6 - Cut C3
40
Placing Sum
235
Questions on Placing Classes
PartContestantJudge
114
221
333
414
541
Questions - Points per Question5
5
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: K - Side (Belly)
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Pork
Primal: B - Brisket
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
3Species: Lamb
Primal: J - Shoulder
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
4Species: Pork
Primal: K - Side (Belly)
Retail: 66 - Chops - Blade Chop		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
5Species: Lamb
Primal: I - Round
Retail: 51 - Steaks - Round Steak		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
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 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: A - Breast
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
8Species: Pork
Primal: J - Shoulder
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
10Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned		Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
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 11-15
PartContestantJudge
11Species: Beef
Primal: J - Shoulder
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
12Species: Pork
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
13Species: Pork
Primal: J - Shoulder
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
14Species: Beef
Primal: I - Round
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
15Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
9
Meat ID 16-20
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 21-25
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 26-30
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
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
17
Reasons 1 - Pork Loin Chops
 
Reasons 2 - Beef Cx
 
Reasons 3 - Pork Cx
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Tuesday, November 4, 2025