The ScanMan
Wisconsin FFA State CDEs - Day 2
Apr 25, 2025
WI State Meats 2025
Overall

ID: 61 - 1 -
Team Name: COLBY
Participant Name:
MADISON MEYER
Individual Rank: 49
Individual Total Score: 414
Team Rank: 17
Team Total Score: 1517
View e-Scansheet

DefinitionResponsesScore
Placing Class 1- Beef Carcass
PartContestantJudge
114323142
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C4
41
Placing Class 2-Pork Carcass
PartContestantJudge
221343241
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
33
Placing Class 3- Hams
PartContestantJudge
312432143
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
47
Placing Class 4-T-Bone retail
PartContestantJudge
424132431
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C4
46
Placing Class 5-Pork Rib Chop retail
PartContestantJudge
532143214
Placing 5 - Cut A3
Placing 5 - Cut B7
Placing 5 - Cut C4
50
Placing Class 6-Lamb Loin Chop retail
PartContestantJudge
741231342
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
25
Placing Sum
242
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepKeep
7CullCull
8CullCull
9KeepKeep
10CullKeep
11KeepKeep
12CullCull
13KeepCull
Keep/Cull Point Values1: 09
2: 05
3: 04
4: 11
5: 15
6: 15
7: 04
8: 07
42
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Prime
2Quality: Low PrimeQuality: High Select
3Quality: Average ChoiceQuality: Average Prime
4Quality: High SelectQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
11.85.1
21.62.3
31.44.1
41.52.9
4
Carcass Grading Total
14
Written Exam
PartContestantJudge
1AB
2CA
3CA
4DC
5AD
6AA
7BC
8DB
9BA
10CC
11DB
12AC
13AA
14CA
15AB
16CA
17BB
18DB
19DD
20AA
21CC
22AA
23CA
24DD
25DD
Written Exam - Points per Question2
20
Formulation Solution
PartContestantJudge
1 07 05
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CA
2BB
3CC
4DD
5CC
6AA
7BD
8CC
Formulation Questions - Points per Question5
30
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: H - Rib or Rack
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
2Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
3Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
5Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
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
10
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: H - Rib or Rack
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
7Species: Pork
Primal: E - Ham or Leg
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
8Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
9Species: Lamb
Primal: G - Plate
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
10Species: Beef
Primal: F - Loin
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
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
10
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
12Species: Lamb
Primal: E - Ham or Leg
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
14Species: Lamb
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
15Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Lamb
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
3
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: D - Flank
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
17Species: Beef
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
18Species: Pork
Primal: H - Rib or Rack
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
19Species: Beef
Primal: F - Loin
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
20Species: Beef
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
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
29
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Processed Bacon Placing
PartContestantJudge
134214231
Team Activity - Placing Cut A3
Team Activity - Placing Cut B5
Team Activity - Placing Cut C5
37
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
37
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Sunday, August 3, 2025