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:
BRYSON PETRILLO
Individual Rank: 14
Individual Total Score: 301
Team Rank: 7
Team Total Score: 821
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
143123124
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C3
31
Placing Class 2
PartContestantJudge
232141234
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C2
36
Placing Class 3
PartContestantJudge
332412314
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C4
42
Placing Class 4
PartContestantJudge
442134123
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
47
Placing Class 5
 
Placing Class 6
 
Placing Sum
156
Questions on Placing Classes
PartContestantJudge
124
233
331
411
522
644
731
822
922
1021
Questions - Points per Question5
30
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low PrimeQuality: High Prime
2Quality: Low SelectQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
4
Yield Grading
PartContestantJudge
14.62.4
23.84.7
4
Carcass Grading Total
8
Written Exam
PartContestantJudge
1BB
2DA
3CC
4DC
5BB
6BB
7BB
8AC
9CA
10CB
11DB
12DD
13CC
14BD
15DB
16DD
17AA
18CC
19DA
20BB
21DD
22BB
23BB
24DD
25CB
Written Exam - Points per Question4
60
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
2Species: BeefSpecies: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
3Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
4Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5Species: Beef
Primal: N - Various Meats
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
16
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
7Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
8Species: Lamb
Primal: I - Round
Retail: 96 - Smoked/Cured - Rump Portion		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
9Species: BeefSpecies: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
10Species: Beef
Primal: C - Chuck
Retail: 35 - Roasts - Tip Roast (Bnls)		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
7
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: I - Round
Retail: 90 - Smoked/Cured - Center Slice
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: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
13Species: LambSpecies: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
14Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
15Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		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		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
17Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
18Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
19Species: PorkSpecies: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
20Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or 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
8
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
47
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: Tuesday, November 4, 2025