The ScanMan
California State Finals at Cal Poly
May 03, 2025
Meats
Beef Grading Identification Overall Total Judging Written Test

ID: 153 - -
Team Name: Modesto
Participant Name:
GABRIELA SANCEZ
Individual Rank: 75
Individual Total Score: 404
Team Rank: 18
Team Total Score: 1803

DefinitionResponsesScore
Beef
PartContestantJudge
141323241
Placing 1 - Cut A2
Placing 1 - Cut B6
Placing 1 - Cut C2
18
Pork
PartContestantJudge
224312431
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
50
Wholesale
PartContestantJudge
321342134
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C1
50
Retail 1
PartContestantJudge
414323241
Placing 4 - Cut A4
Placing 4 - Cut B1
Placing 4 - Cut C4
26
Retail 2
PartContestantJudge
521342314
Placing 5 - Cut A5
Placing 5 - Cut B2
Placing 5 - Cut C5
48
Value Based
PartContestantJudge
732142413
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C5
25
Placing Sum
217
Questions on Placing Classes
PartContestantJudge
133
242
321
434
522
634
743
843
922
1033
Questions - Points per Question5
20
Keep/Cull
PartContestantJudge
6KeepKeep
7CullCull
8KeepKeep
9KeepKeep
10CullCull
11CullCull
12KeepKeep
13CullCull
Keep/Cull Point Values1: 16
2: 16
3: 11
4: 07
5: 06
6: 04
7: 03
8: 00
37
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Choice
2Quality: Average ChoiceQuality: Low Prime
3Quality: High SelectQuality: Average Choice
4Quality: High SelectQuality: Low Choice
5Quality: High SelectQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
20
Yield Grading
PartContestantJudge
13.63.8
23.73.7
32.43.1
42.33.5
53.64.2
22
Carcass Grading Total
42
Written Exam
PartContestantJudge
1AC
2BC
3AC
4BA
5CB
6BB
7DA
8BB
9DD
10CD
11AD
12CC
13CC
14AA
15BA
16AC
17CA
18BB
19DD
20DD
21DD
22AB
23DB
24AA
25DD
26AD
27BA
28AB
29AA
30BB
Written Exam - Points per Question3
42
Formulation Solution  
Formulation Questions  
Retail ID
PartContestantJudge
1Species: Beef
Primal: E - Ham or Leg
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
2Species: Lamb
Primal: I - Round
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
3Species: Beef
Primal: N - Various Meats
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
4Species: Beef
Primal: C - Chuck
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
5Species: Beef
Primal: K - Side (Belly)
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Retail ID
PartContestantJudge
6Species: Pork
Primal: A - Breast
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Pork
Primal: I - Round
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
8Species: Beef
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
9Species: Beef
Primal: N - Various Meats
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Retail ID
PartContestantJudge
11Species: Pork
Primal: B - Brisket
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
12Species: Pork
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
13Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
14Species: Pork
Primal: I - Round
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
15Species: Beef
Primal: B - Brisket
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Retail ID
PartContestantJudge
16Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
17Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
18Species: Pork
Primal: B - Brisket
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
19Species: Pork
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
20Species: Pork
Primal: E - Ham or Leg
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Retail ID
PartContestantJudge
21Species: Pork
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
22Species: Pork
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
23Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
24Species: Beef
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: K - Side (Belly)
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Retail ID
PartContestantJudge
26Species: Beef
Primal: J - Shoulder
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
27Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
28Species: Pork
Primal: L - Spareribs
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
29Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
30Species: Lamb
Primal: I - Round
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 31-35  
Meat ID 36-40  
Retail ID Total
46
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: Sunday, June 15, 2025