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

ID: 44 - -
Team Name: Pickens County CTC
Participant Name:
SARA BREEDLOVE
Individual Rank: 22
Individual Total Score: 268
Team Rank: 7
Team Total Score: 821
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
134213124
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C3
36
Placing Class 2
PartContestantJudge
234211234
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C2
22
Placing Class 3
PartContestantJudge
312342314
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C4
40
Placing Class 4
PartContestantJudge
443214123
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
38
Placing Class 5
 
Placing Class 6
 
Placing Sum
136
Questions on Placing Classes
PartContestantJudge
134
233
311
421
522
634
741
832
922
1011
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: High Prime
2Quality: Average PrimeQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
14.52.4
23.44.7
0
Carcass Grading Total
10
Written Exam
PartContestantJudge
1AB
2DA
3BC
4CC
5BB
6BB
7AB
8BC
9AA
10BB
11CB
12DD
13BC
14AD
15BB
16DD
17DA
18DC
19AA
20AB
21CD
22DB
23BB
24DD
25CB
Written Exam - Points per Question4
44
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: D - Flank
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
3Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
4Species: Beef
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
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
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
7Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
8Species: Beef
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
9Species: Beef
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
10Species: Beef
Primal: F - Loin
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		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
8
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry 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: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
14Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
15Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: 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
16
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
17Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
18Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
19Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
20Species: Beef
Cookery: Moist 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
17
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
53
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