The ScanMan
Coalgate CDE Contest
Apr 18, 2025
Meat Evaluation
Overall

ID: 263 - 2 -
Team Name: PANAMA
Participant Name:
DIXIE POLLARD
Individual Rank: 19
Individual Total Score: 302
Team Rank: 5
Team Total Score: 1122
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
123413421
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C7
38
Placing Class 2
PartContestantJudge
224132431
Placing 2 - Cut A5
Placing 2 - Cut B7
Placing 2 - Cut C3
47
Placing Class 3
PartContestantJudge
343123412
Placing 3 - Cut A3
Placing 3 - Cut B7
Placing 3 - Cut C3
47
Placing Class 4
PartContestantJudge
412341423
Placing 4 - Cut A2
Placing 4 - Cut B6
Placing 4 - Cut C4
34
Placing Class 5
PartContestantJudge
524312341
Placing 5 - Cut A5
Placing 5 - Cut B2
Placing 5 - Cut C7
48
Placing Class 6
PartContestantJudge
743124312
Placing 6 - Cut A5
Placing 6 - Cut B5
Placing 6 - Cut C5
50
Placing Sum
264
Questions on Placing Classes
PartContestantJudge
122
211
333
444
524
611
734
844
924
1032
Questions - Points per Question5
30
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High Select 
2Quality: Low Select 
3Quality: Low Select 
4Quality: Average Choice 
5Quality: Low Choice 
6Quality: Average Choice 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
12.1 
24.5 
32.4 
43.7 
51.5 
65.2 
0
Carcass Grading Total
0
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
1Primal: A - Breast
Retail: 36 - Roasts - Tip, Cap Off Roast		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
2Primal: D - Flank
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
3Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
4Primal: E - Ham or Leg
Retail: 66 - Chops - Blade Chop		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
5Primal: B - Brisket
Retail: 02 - Roasts - Arm Picnic		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
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
6Primal: G - Plate
Retail: 16 - Roasts - Frenched Style		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
7Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls)		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
8Primal: L - Spareribs
Retail: 20 - Roasts - Mock Tender Roast		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
9Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
10Primal: M - Variety Meats
Retail: 10 - Roasts - Brisket, Whole (Bnls)		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 11-15
PartContestantJudge
11Primal: H - Rib or Rack
Retail: 07 - Roasts - Blade Boston		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
12Retail: 76 - Variety - HeartSpecies: Beef
Primal: G - Plate
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry or Moist Heat
13Primal: N - Various Meats
Retail: 05 - Roasts - Back Ribs		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
14Primal: D - Flank
Retail: 83 - Various - Cubed Steak		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
15Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round 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
0
Meat ID 16-20
PartContestantJudge
16Primal: J - Shoulder
Retail: 31 - Roasts - Sirloin Half		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
17Primal: L - Spareribs
Retail: 11 - Roasts - Center Loin Roast		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
18Retail: 82 - Various - Beef for StewSpecies: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
19Retail: 08 - Roasts - Bottom Round Roast (Bnls)Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
20Primal: L - Spareribs
Retail: 21 - Roasts - Petite Tender		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 21-25
PartContestantJudge
21Primal: J - Shoulder
Retail: 17 - Roasts - Fresh Side		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
22Primal: E - Ham or Leg
Retail: 19 - Roasts - Loin Roast		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
23Primal: D - Flank
Retail: 13 - Roasts - Eye Roast (Bnls)		Species: Beef
Primal: E - Ham or Leg
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat
24Primal: C - Chuck
Retail: 80 - Variety - Tongue		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
25Primal: A - Breast
Retail: 77 - Variety - Kidney		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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
5
Meat ID 26-30
PartContestantJudge
26Primal: M - Variety Meats
Retail: 01 - Roasts - American Style		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
27Primal: K - Side (Belly)
Retail: 38 - Roasts - Top Roast (Bnls)		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
28Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
29Primal: G - Plate
Retail: 48 - Steaks - Mock Tender Steak		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
30Primal: L - Spareribs
Retail: 73 - Chops - Sirloin Chop		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 31-35
PartContestantJudge
31Primal: M - Variety Meats
Retail: 40 - Roasts - Tri-Tip Roast		 
32Primal: B - Brisket
Retail: 33 - Roasts - Square Cut (Whole)		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
8
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, June 13, 2025