The ScanMan
South Carolina Poultry & Meat CDEs
Apr 26, 2025
South Carolina Meats Evaluation CDE
Overall

ID: 81 - -
Team Name: Crescent
Participant Name:
CALEIGH ALBERT
Individual Rank: 20
Individual Total Score: 280
Team Rank: 6
Team Total Score: 851
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
131243124
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C3
50
Placing Class 2
PartContestantJudge
214231234
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C2
43
Placing Class 3
PartContestantJudge
323142314
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C4
50
Placing Class 4
PartContestantJudge
432414123
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
25
Placing Class 5
 
Placing Class 6
 
Placing Sum
168
Questions on Placing Classes
PartContestantJudge
144
223
321
431
522
644
731
822
922
1031
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: High Prime
2Quality: Low PrimeQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
12
Yield Grading
PartContestantJudge
14.22.4
21.74.7
0
Carcass Grading Total
12
Written Exam
PartContestantJudge
1AB
2AA
3BC
4DC
5BB
6BB
7DB
8AC
9CA
10DB
11AB
12DD
13BC
14AD
15BB
16DD
17DA
18CC
19AA
20BB
21CD
22DB
23BB
24CD
25AB
Written Exam - Points per Question4
40
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
2Species: Beef
Primal: L - Spareribs
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
3Species: Pork
Primal: I - Round
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
4Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5Species: Beef
Primal: C - Chuck
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery0
12
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
7Species: Pork
Primal: J - Shoulder
Retail: 95 - Smoked/Cured - Rib Chop		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
8Species: Pork
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
9Species: Lamb
Primal: K - Side (Belly)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
10Species: Beef
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery0
4
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: 90 - Smoked/Cured - Center Slice
12Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
13Species: Pork
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
14Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
15Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery0
14
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: C - Chuck
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
17Species: Lamb
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
18Species: Pork
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
19Species: Pork
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
20Species: Lamb
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery0
5
Meat ID 21-25
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery0
 
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery0
 
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery0
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery0
 
Meat ID Sum
35
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Team Activity - Anatomy
PartContestantJudge
1 50
 
Practicum 2
 
Practicum 3
 

AWS100: Saturday, August 2, 2025