The ScanMan
Utah FFA State CDEs
Apr 22, 2025
Meats Evaluation
Overall

ID: 13 - 1 -
Team Name: Millard Eagle
Participant Name:
R. W.
Individual Rank: 43
Individual Total Score: 336
Team Rank: 13
Team Total Score: 1274
View e-Scansheet

DefinitionResponsesScore
Pig Carcasses
PartContestantJudge
131243142
Placing 1 - Cut A2
Placing 1 - Cut B2
Placing 1 - Cut C4
46
Beef Carcasses
PartContestantJudge
212434123
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C4
42
Retail Cuts
PartContestantJudge
314231423
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C4
50
Wholesale Cuts
PartContestantJudge
432411243
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
26
Placing Sum
164
Questions on Placing Classes
PartContestantJudge
144
242
333
422
543
633
744
811
9 4
10 2
Questions - Points per Question5
30
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Low Choice
2Quality: Low ChoiceQuality: Average Choice
3Quality: High ChoiceQuality: Average Choice
4Quality: High SelectQuality: Low Choice
5Quality: Low ChoiceQuality: High Select
6Quality: Average ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
47
Yield Grading
PartContestantJudge
12.42.0
21.54.0
33.54.0
42.83.0
54.23.0
63.63.0
29
Carcass Grading Total
76
Written Exam
PartContestantJudge
1EE
2CC
3BA
4BB
5DE
6BB
7AC
8AB
9DC
10DC
11AB
12CC
13AB
14CC
15DA
16BA
17DD
18BD
19CC
20DD
21DA
22BC
23BB
24CD
25CA
26CC
27DD
28BA
29DD
30EB
Written Exam - Points per Question2
26
Formulation Solution
PartContestantJudge
1  05
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1 C
2 C
3 C
4 B
5 A
6 D
7 C
8 B
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: L - Spareribs		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
2Species: Beef
Primal: H - Rib or Rack		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
3Species: PorkSpecies: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
4Species: Beef
Primal: J - Shoulder		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
5Species: Pork
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
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
4
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7Species: Lamb
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
8Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
9Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
10Species: BeefSpecies: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
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 11-15
PartContestantJudge
11 Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
12 Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
13 Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
14Species: Pork
Primal: J - Shoulder		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
15Species: Beef
Primal: A - Breast
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: 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 16-20
PartContestantJudge
16Species: Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
17Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
18Species: BeefSpecies: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
19Species: Beef
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
20Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: J - Shoulder
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
22Species: Pork
Primal: K - Side (Belly)
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
23Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
24Species: Beef
Retail: 45 - Steaks - Eye Steak (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
25 Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
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
3
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
27Species: Beef
Primal: I - Round
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
28Species: Beef
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
29Species: Beef
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
30Species: Beef
Primal: L - Spareribs
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
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
40

AWS100: Saturday, August 2, 2025