The ScanMan
Minnesota State FFA Convention
Apr 28, 2025
Meats CDE
Overall

ID: 243 - -
Team Name: Springfield
Participant Name:
ALEXIS WALTER
Individual Rank: 92
Individual Total Score: 338
Team Rank: 28
Team Total Score: 1029
View e-Scansheet

DefinitionResponsesScore
Placing Class 1-Fresh Hams
PartContestantJudge
113421234
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
43
Placing Class 2-Pork Loins
PartContestantJudge
241323412
Placing 2 - Cut A1
Placing 2 - Cut B2
Placing 2 - Cut C4
46
Placing Class 3-Beef Rounds
PartContestantJudge
314321243
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
38
Placing Class 4-Beef Chucks
PartContestantJudge
424131234
Placing 4 - Cut A2
Placing 4 - Cut B3
Placing 4 - Cut C3
37
Placing Class 5-Pork Carcasses
PartContestantJudge
523412314
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C1
49
Placing Sum
213
Questions on Placing Classes
PartContestantJudge
123
231
311
444
533
632
744
813
911
1044
Questions - Points per Question5
30
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: High Choice
2Quality: Low ChoiceQuality: Low Prime
3Quality: High SelectQuality: High Choice
4Quality: High StandardQuality: Low Choice
5Quality: Average Comm.Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
5
Yield Grading
PartContestantJudge
13.53.1
22.33.6
34.75.0
43.23.5
53.63.6
34
Carcass Grading Total
39
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
2Species: Beef
Primal: K - Side (Belly)
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
3Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
4Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
5Species: Beef
Primal: K - Side (Belly)
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Beef
Primal: E - Ham or Leg
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
8Species: Beef
Primal: I - Round
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
9Species: Beef
Primal: C - Chuck
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
10Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
12Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
13Species: Beef
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
14Species: Beef
Primal: I - Round
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
15Species: Pork
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
17Species: Beef
Primal: D - Flank
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
18Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
19Species: Beef
Primal: C - Chuck
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		 
20Species: Pork
Primal: D - Flank
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: K - Side (Belly)
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
22Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
23Species: Beef
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
24Species: Beef
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
25Species: Lamb
Primal: D - Flank
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
27Species: Pork
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
28Species: Beef
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
29Species: Lamb
Primal: I - Round
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
30Species: Lamb
Primal: D - Flank
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID Sum
56
Reasons Total
 
Team Activity Total
 

AWS100: Saturday, August 2, 2025