The ScanMan
OSU State 4-H Meat Judging Contest
Apr 26, 2025
Junior
Overall

ID: 9006 - -
Team Name: WASHITA 2
Participant Name:
RICHARD WRIGHT
Individual Rank: 11
Individual Total Score: 367
Team Rank: 4
Team Total Score: 996
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
124312134
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
34
Pork Hams
PartContestantJudge
213423124
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C5
40
Pork Chops
PartContestantJudge
341323412
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C6
42
Pork Carcasses
PartContestantJudge
431243124
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Beef Ribs
PartContestantJudge
532143124
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C6
48
Beef Loins
PartContestantJudge
734213421
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C6
50
Placing Sum
264
Questions on Placing Classes
PartContestantJudge
132
244
313
421
511
623
734
811
943
1022
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: G - Plate
Retail: 49 - Steaks - Porterhouse Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
2Species: Lamb
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
3Species: Lamb
Primal: M - Variety Meats
Retail: 02 - Roasts - Arm Picnic		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
4Species: Beef
Primal: D - Flank		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
5Species: Beef
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
14
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Beef
Primal: L - Spareribs
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
8Species: Beef
Primal: K - Side (Belly)
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
9Species: Pork
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
10Species: Beef
Primal: D - Flank
Retail: 72 - Chops - Rib Chop (Frenched)		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
10
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 57 - Steaks - Tip, Cap Off Steak		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
12Primal: C - Chuck
Retail: 92 - Smoked/Cured - Hocks		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
13Species: Beef
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
14Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
15Species: Beef
Primal: I - Round
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
19
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: F - Loin
Retail: 89 - Smoked/Cured - Brisket, Corned		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
17Species: Pork
Primal: J - Shoulder
Retail: 56 - Steaks - Tenderloin Steak		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
18Species: Beef
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
19Species: Beef
Primal: E - Ham or Leg
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: J - Shoulder
Retail: 45 - Steaks - Eye Steak (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
20
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: J - Shoulder
Retail: 51 - Steaks - Round Steak		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
22Species: Beef
Primal: E - Ham or Leg
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
23Species: Pork
Primal: I - Round
Retail: 01 - Roasts - American Style		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
24Species: Pork
Primal: L - Spareribs
Retail: 07 - Roasts - Blade Boston		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
25Species: Pork
Primal: D - Flank
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
8
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: F - Loin
Retail: 82 - Various - Beef for Stew		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
27Species: Beef
Primal: E - Ham or Leg
Retail: 77 - Variety - Kidney		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: B - Brisket
Retail: 41 - Steaks - Arm Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
29Species: Lamb
Primal: A - Breast
Retail: 96 - Smoked/Cured - Rump Portion		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
30Species: Beef
Primal: A - Breast
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
12
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery0
 
Meat ID Sum
83
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Friday, June 13, 2025