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

ID: 9007 - -
Team Name: WASHITA 3
Participant Name:
OAKLEE FRIAZ
Individual Rank: 22
Individual Total Score: 230
Team Rank: 6
Team Total Score: 886
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
141232134
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
16
Pork Hams
PartContestantJudge
224133124
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C5
13
Pork Chops
PartContestantJudge
324313412
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C6
20
Pork Carcasses
PartContestantJudge
421433124
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
24
Beef Ribs
PartContestantJudge
542313124
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C6
16
Beef Loins
PartContestantJudge
723413421
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C6
36
Placing Sum
125
Questions on Placing Classes
PartContestantJudge
122
244
333
411
511
633
744
821
943
1012
Questions - Points per Question5
35
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
PartContestantJudge
1D 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: K - Side (Belly)
Retail: 51 - Steaks - Round Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
2Species: Beef
Primal: B - Brisket
Retail: 51 - Steaks - Round Steak		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
3Species: Lamb
Primal: G - Plate
Retail: 51 - Steaks - Round Steak		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
4Species: Beef
Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
5Species: Beef
Primal: M - Variety Meats
Retail: 52 - Steaks - Round Steak (Bnls)		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
8
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 90 - Smoked/Cured - Center Slice		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Beef
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
8Species: Beef
Primal: D - Flank
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
9Species: Pork
Primal: I - Round
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) 		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
10Species: Beef
Primal: L - Spareribs
Retail: 61 - Steaks - Top Round Steak		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
14
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast
Retail: 56 - Steaks - Tenderloin Steak		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
12Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
13Species: Beef
Primal: I - Round
Retail: 21 - Roasts - Petite Tender		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
14Species: Pork
Primal: B - Brisket
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
15Species: Beef
Primal: K - Side (Belly)
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
17
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: G - Plate
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
17Species: Pork
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
18Species: Beef
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
19Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
20Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak		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
16
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
22Species: Beef
Primal: H - Rib or Rack
Retail: 49 - Steaks - Porterhouse Steak		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
23Species: Beef
Primal: D - Flank
Retail: 80 - Variety - Tongue		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
24Primal: J - Shoulder
Retail: 56 - Steaks - Tenderloin Steak		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
25Species: Pork
Primal: K - Side (Belly)		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
7
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: B - Brisket
Retail: 19 - Roasts - Loin Roast		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
27Species: Beef
Primal: L - Spareribs
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
28Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
29Primal: E - Ham or Leg
Retail: 36 - Roasts - Tip, Cap Off Roast		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
30Species: Beef
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side		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
8
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
70
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