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

ID: 3 - 1 -
Team Name: Waterford
Participant Name:
HANNA HEN
Individual Rank: 24
Individual Total Score: 500
Team Rank: 10
Team Total Score: 1757
View e-Scansheet

DefinitionResponsesScore
Placing Class 1- Beef Carcass
PartContestantJudge
143123142
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C4
38
Placing Class 2-Pork Carcass
PartContestantJudge
243213241
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
37
Placing Class 3- Hams
PartContestantJudge
321342143
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C4
46
Placing Class 4-T-Bone retail
PartContestantJudge
424312431
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C4
50
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
713241342
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
46
Placing Sum
267
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6CullKeep
7CullCull
8KeepCull
9CullKeep
10KeepKeep
11KeepKeep
12KeepCull
13CullCull
Keep/Cull Point Values1: 09
2: 05
3: 04
4: 11
5: 15
6: 15
7: 04
8: 07
38
Quality Grading
PartContestantJudge
1Quality: Low PrimeQuality: Low Prime
2Quality: Average PrimeQuality: High Select
3Quality: Average ChoiceQuality: Average Prime
4Quality: Low ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
14
Yield Grading
PartContestantJudge
13.85.1
23.12.3
33.04.1
43.32.9
10
Carcass Grading Total
24
Written Exam
PartContestantJudge
1CB
2AA
3AA
4CC
5DD
6AA
7CC
8CB
9AA
10AC
11BB
12DC
13AA
14BA
15BB
16AA
17BB
18BB
19DD
20AA
21BC
22AA
23CA
24DD
25DD
Written Exam - Points per Question2
36
Formulation Solution
PartContestantJudge
1 05 05
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1AA
2BB
3CC
4BD
5CC
6AA
7CD
8BC
Formulation Questions - Points per Question5
25
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
2Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
3Species: Lamb
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist 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: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
5Species: Beef
Primal: D - Flank
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
20
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
7Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
8Species: Pork
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist 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: Dry or 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: 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
18
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
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: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Species: Beef
Primal: L - Spareribs
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
14Species: Beef
Primal: F - Loin
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
15Species: Lamb
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
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
11
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: M - Variety Meats
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: Pork
Primal: I - Round
Retail: 17 - Roasts - Fresh Side		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
18Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
19Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
20Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
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
14
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
63
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