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

ID: 153 - 4 -
Team Name: MERRILL
Participant Name:
CHLOE FABER
Individual Rank: 74
Individual Total Score: 283
Team Rank: 16
Team Total Score: 1541
View e-Scansheet

DefinitionResponsesScore
Placing Class 1- Beef Carcass
PartContestantJudge
134213142
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C4
36
Placing Class 2-Pork Carcass
PartContestantJudge
243123241
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
29
Placing Class 3- Hams
PartContestantJudge
313242143
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
31
Placing Class 4-T-Bone retail
PartContestantJudge
431242431
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C4
20
Placing Class 5-Pork Rib Chop retail
PartContestantJudge
523143214
Placing 5 - Cut A3
Placing 5 - Cut B7
Placing 5 - Cut C4
47
Placing Class 6-Lamb Loin Chop retail
PartContestantJudge
732141342
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
30
Placing Sum
193
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6CullKeep
7KeepCull
8KeepCull
9KeepKeep
10KeepKeep
11CullKeep
12CullCull
13CullCull
Keep/Cull Point Values1: 09
2: 05
3: 04
4: 11
5: 15
6: 15
7: 04
8: 07
35
Quality Grading
PartContestantJudge
1Quality: High PrimeQuality: Low Prime
2Quality: Low ChoiceQuality: High Select
3Quality: Average Comm.Quality: Average Prime
4Quality: Low 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
14.15.1
22.62.3
32.04.1
42.62.9
12
Carcass Grading Total
22
Written Exam
PartContestantJudge
1BB
2BA
3AA
4DC
5CD
6BA
7DC
8AB
9CA
10BC
11CB
12BC
13DA
14AA
15CB
16AA
17CB
18BB
19DD
20BA
21AC
22DA
23CA
24BD
25AD
Written Exam - Points per Question2
12
Formulation Solution
PartContestantJudge
1 06 05
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CA
2BB
3DC
4AD
5DC
6BA
7CD
8DC
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: J - Shoulder
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
2Species: Beef
Primal: K - Side (Belly)
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
3Species: Pork
Primal: A - Breast
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
4Species: Beef
Primal: C - Chuck
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
5Species: Beef
Primal: B - Brisket
Retail: 52 - Steaks - Round Steak (Bnls)		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
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: G - Plate
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
8Species: Pork
Primal: B - Brisket
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
9Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
10Species: Beef
Primal: M - Variety Meats
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry 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
3
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
12Species: Pork
Primal: I - Round
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Species: Beef
Primal: B - Brisket
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
14 Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
15Species: Pork
Primal: F - Loin
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry 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
8
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: G - Plate
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
17Species: Pork
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
18Species: Lamb
Primal: E - Ham or Leg
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
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: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
20Species: Beef
Primal: D - Flank
Retail: 50 - Steaks - Ribeye, Lip-On 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
1
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		 
22Species: Beef 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
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
16
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Processed Bacon Placing
PartContestantJudge
1 4231
Team Activity - Placing Cut A3
Team Activity - Placing Cut B5
Team Activity - Placing Cut C5
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Sunday, August 3, 2025