The ScanMan
Multi-District Livestock Judging
May 03, 2025
District 8 Juniors-Meats
Overall

ID: 8126 - 3 - 0
Team Name: McLennan Jr. Meats
Participant Name:
PAUL EHLERS
Individual Rank: 1
Individual Total Score: 286
Team Rank: 1
Team Total Score: 813
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 Pork Carcasses
PartContestantJudge
112431243
Placing 1 - Cut A4
Placing 1 - Cut B5
Placing 1 - Cut C2
50
Placing Class 2 Hams
PartContestantJudge
223143241
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
44
Placing Class 3 Beef Carcasses
PartContestantJudge
313241324
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
50
Placing Class 4 Beef Ribs
PartContestantJudge
421342143
Placing 4 - Cut A4
Placing 4 - Cut B4
Placing 4 - Cut C4
46
Placing Class 5 PH/T-Bone Steaks
PartContestantJudge
523412314
Placing 5 - Cut A3
Placing 5 - Cut B5
Placing 5 - Cut C4
46
Placing Class 6 Lamb Blade Chop
PartContestantJudge
741324132
Placing 6 - Cut A6
Placing 6 - Cut B3
Placing 6 - Cut C5
50
Placing Sum
286
Questions on Placing Classes
PartContestantJudge
1 4
2 3
3 2
4 4
5 3
6 2
7 3
8 3
9 2
10 4
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1 Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
2 Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
3 Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
4 Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
5 Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 6-10
PartContestantJudge
6 Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
7 Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
8 Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
9 Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
10 Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 11-15
PartContestantJudge
11 Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
12 Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
13 Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
14 Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
15 Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 16-20
PartContestantJudge
16 Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
17 Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
18 Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
19 Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
20 Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 21-25
PartContestantJudge
21 Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
22 Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
23 Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
24 Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
25 Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 26-30
PartContestantJudge
26 Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
27 Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
28 Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
29 Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
30 Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID Sum
 
Reasons 1 Hams Class
PartContestantJudge
1  50
 
Reasons 2 Beef Carcasses
PartContestantJudge
2  50
 
Reasons 3 PH/T-Bone Steaks
PartContestantJudge
1  50
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Friday, June 13, 2025