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

ID: 311 - 1 -
Team Name: Sun Prairie West FFA
Participant Name:
JOSHUA SWANSON
Individual Rank: 59
Individual Total Score: 381
Team Rank: 12
Team Total Score: 1689
View e-Scansheet

DefinitionResponsesScore
Placing Class 1- Beef Carcass
PartContestantJudge
124313142
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C4
14
Placing Class 2-Pork Carcass
PartContestantJudge
224133241
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
28
Placing Class 3- Hams
PartContestantJudge
323412143
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
32
Placing Class 4-T-Bone retail
PartContestantJudge
423142431
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C4
38
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
724131342
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
8
Placing Sum
167
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6CullKeep
7KeepCull
8CullCull
9CullKeep
10KeepKeep
11KeepKeep
12KeepCull
13CullCull
Keep/Cull Point Values1: 09
2: 05
3: 04
4: 11
5: 15
6: 15
7: 04
8: 07
39
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Prime
2Quality: High PrimeQuality: High Select
3Quality: High ChoiceQuality: Average Prime
4Quality: High 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
12.25.1
23.12.3
32.54.1
42.72.9
10
Carcass Grading Total
26
Written Exam
PartContestantJudge
1BB
2AA
3CA
4CC
5DD
6AA
7CC
8BB
9BA
10DC
11CB
12CC
13AA
14AA
15AB
16AA
17CB
18BB
19BD
20DA
21CC
22AA
23BA
24CD
25AD
Written Exam - Points per Question2
28
Formulation Solution
PartContestantJudge
1 05 05
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1AA
2BB
3CC
4DD
5CC
6AA
7AD
8BC
Formulation Questions - Points per Question5
30
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry 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: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
3Species: Lamb
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
4Species: Pork
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: K - Side (Belly)
Retail: 47 - Steaks - Flank Steak
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
15
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: H - Rib or Rack
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
7Species: Pork
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
8Species: Pork
Primal: D - Flank
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
9Species: Pork
Primal: D - Flank
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry 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		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
13
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
12Species: Lamb
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Species: Beef
Primal: H - Rib or Rack
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
14Species: Lamb
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak		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
9
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: I - Round
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
18Species: Pork
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
19Species: Lamb
Primal: K - Side (Belly)
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
20Species: Lamb
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
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
7
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
44
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