The ScanMan
Colorado State CDEs
Apr 28, 2025
Meats Evaluation and Technology
Overall

ID: 46 - -
Team Name: New Raymer
Participant Name:
HUNTER KNIGHT
Individual Rank: 75
Individual Total Score: 344
Team Rank: 22
Team Total Score: 1033
View e-Scansheet

DefinitionResponsesScore
Pork Carcass
PartContestantJudge
114324132
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
47
Fresh Hams
PartContestantJudge
224132314
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C2
40
Porterhouse Steaks
PartContestantJudge
314233142
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C3
31
Beef Ribeye Steaks
PartContestantJudge
432142134
Placing 4 - Cut A4
Placing 4 - Cut B5
Placing 4 - Cut C3
36
Pork Loins
PartContestantJudge
541231234
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C3
32
Placing Sum
186
Questions on Placing Classes
PartContestantJudge
114
222
333
423
541
641
723
811
931
1024
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Average Choice
2Quality: High ChoiceQuality: Low Choice
3Quality: High SelectQuality: Low Choice
4Quality: High PrimeQuality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
18
Yield Grading
PartContestantJudge
12.13.3
23.33.7
34.54.3
45.73.1
12
Carcass Grading Total
30
Written Exam
PartContestantJudge
1CB
2AA
3DC
4BB
5AB
6CC
7EE
8CC
9CC
10AA
11BB
12AB
13EE
14EE
15AC
16ED
17CB
18BC
19AA
20AA
21BC
22CD
23AB
24AC
25EB
Written Exam - Points per Question3
36
Formulation Solution
PartContestantJudge
1 05 05
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1CD
2DC
3AE
4EE
5DB
6DD
7EB
8CC
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: L - Spareribs
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
2Species: Beef
Primal: B - Brisket
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
3Species: Beef
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
4Species: Beef
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
5Species: Beef
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
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
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: H - Rib or Rack
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
7Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
8Species: Beef
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
9Species: Beef
Primal: A - Breast
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
10Species: Pork
Primal: A - Breast
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
12Primal: D - Flank
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
13Species: Pork
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
14Species: Pork
Primal: B - Brisket
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
15Species: Beef
Primal: C - Chuck
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
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
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: D - Flank
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
17Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
18Species: Beef
Primal: F - Loin
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
19Species: Beef
Primal: G - Plate
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
20Species: Beef
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry 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: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
22Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
23Species: Beef
Primal: C - Chuck
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
24Species: Beef
Primal: D - Flank
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
25Species: Beef
Primal: E - Ham or Leg
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
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
10
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: F - Loin
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
27Species: Pork
Primal: G - Plate
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: B - Brisket
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
29Species: Lamb
Primal: D - Flank
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
30Species: Beef
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
52
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Saturday, August 2, 2025