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

ID: 81 - 2 -
Team Name: EDGERTON
Participant Name:
KASEY WILEMAN
Individual Rank: 14
Individual Total Score: 538
Team Rank: 7
Team Total Score: 1936
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
232413241
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
50
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
421342431
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C4
34
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
731421342
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
47
Placing Sum
269
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepKeep
7CullCull
8CullCull
9KeepKeep
10KeepKeep
11KeepKeep
12CullCull
13CullCull
Keep/Cull Point Values1: 09
2: 05
3: 04
4: 11
5: 15
6: 15
7: 04
8: 07
50
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Low Prime
2Quality: High ChoiceQuality: High Select
3Quality: Average PrimeQuality: Average Prime
4Quality: Average ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
16
Yield Grading
PartContestantJudge
12.55.1
24.02.3
32.84.1
42.42.9
6
Carcass Grading Total
22
Written Exam
PartContestantJudge
1BB
2BA
3BA
4AC
5DD
6AA
7DC
8DB
9AA
10CC
11BB
12CC
13AA
14AA
15AB
16AA
17AB
18BB
19DD
20DA
21BC
22AA
23CA
24DD
25DD
Written Exam - Points per Question2
30
Formulation Solution
PartContestantJudge
1 05 05
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1AA
2BB
3CC
4DD
5CC
6AA
7DD
8CC
Formulation Questions - Points per Question5
40
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
2Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
3Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry 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: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or 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
24
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
7Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
8Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
9Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
10Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: 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
20
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: J - Shoulder
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
14Species: Beef
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or 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
21
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
17Species: Beef
Primal: C - Chuck
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
18Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
19Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
20Species: Lamb
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry 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
15
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
80
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