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

ID: 9002 - -
Team Name: GARVIN
Participant Name:
JULIEANN WRIGHT
Individual Rank: 23
Individual Total Score: 229
Team Rank: 5
Team Total Score: 982
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
141232134
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
16
Pork Hams
PartContestantJudge
243123124
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C5
24
Pork Chops
PartContestantJudge
312343412
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C6
18
Pork Carcasses
PartContestantJudge
431243124
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Beef Ribs
PartContestantJudge
512433124
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C6
28
Beef Loins
PartContestantJudge
734213421
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C6
50
Placing Sum
186
Questions on Placing Classes
PartContestantJudge
142
214
323
431
511
633
724
811
923
1012
Questions - Points per Question5
15
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: I - Round
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
2Species: Pork
Primal: K - Side (Belly)
Retail: 79 - Variety - Oxtail		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
3Species: Pork
Primal: J - Shoulder
Retail: 94 - Smoked/Cured - Picnic (Whole)		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
4Species: Pork
Primal: I - Round
Retail: 97 - Smoked/Cured - Shank Portion		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
5Species: Lamb
Primal: D - Flank
Retail: 65 - Chops - Arm Chop		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
2
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: E - Ham or Leg
Retail: 88 - Various - Shank		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Lamb
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
8Species: Beef
Primal: D - Flank
Retail: 82 - Various - Beef for Stew		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
9Species: Lamb
Primal: F - Loin
Retail: 79 - Variety - Oxtail		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
10Species: Pork
Primal: A - Breast
Retail: 95 - Smoked/Cured - Rib Chop		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: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
12Species: Beef
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
13Species: Lamb
Primal: G - Plate		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
14Species: Pork
Primal: F - Loin
Retail: 85 - Various - Ground Pork		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
15Species: Beef
Primal: D - Flank		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
2
Meat ID 16-20
PartContestantJudge
16Species: PorkSpecies: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
17Species: Beef
Primal: J - Shoulder
Retail: 11 - Roasts - Center Loin Roast		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
18Species: Lamb
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
19Species: Pork
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade 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
10
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: D - Flank		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
22Species: Pork
Primal: E - Ham or Leg
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
23Species: Pork
Primal: I - Round		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
24Species: Pork
Primal: K - Side (Belly)		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
25Species: Beef
Primal: F - Loin		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
2
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: N - Various Meats		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
27Species: Pork
Primal: F - Loin		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: G - Plate
Retail: 22 - Roasts - Rib Roast		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
29Species: Pork
Primal: H - Rib or Rack
Retail: 94 - Smoked/Cured - Picnic (Whole)		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
30Species: Beef
Primal: F - Loin		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
2
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
28
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