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:
ALEJANDR JIMENEZ
Individual Rank: 59
Individual Total Score: 510
Team Rank: 18
Team Total Score: 1803

DefinitionResponsesScore
Beef
PartContestantJudge
132143241
Placing 1 - Cut A2
Placing 1 - Cut B6
Placing 1 - Cut C2
48
Pork
PartContestantJudge
224132431
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
48
Wholesale
PartContestantJudge
342132134
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C1
39
Retail 1
PartContestantJudge
434213241
Placing 4 - Cut A4
Placing 4 - Cut B1
Placing 4 - Cut C4
49
Retail 2
PartContestantJudge
521342314
Placing 5 - Cut A5
Placing 5 - Cut B2
Placing 5 - Cut C5
48
Value Based
PartContestantJudge
712432413
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C5
42
Placing Sum
274
Questions on Placing Classes
PartContestantJudge
133
222
341
414
532
624
723
843
922
1033
Questions - Points per Question5
20
Keep/Cull
PartContestantJudge
6KeepKeep
7KeepCull
8CullKeep
9KeepKeep
10KeepCull
11CullCull
12CullKeep
13CullCull
Keep/Cull Point Values1: 16
2: 16
3: 11
4: 07
5: 06
6: 04
7: 03
8: 00
45
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: High Choice
2Quality: Low PrimeQuality: Low Prime
3Quality: Average ChoiceQuality: Average Choice
4Quality: High ChoiceQuality: Low Choice
5Quality: Average ChoiceQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
34
Yield Grading
PartContestantJudge
13.53.8
23.43.7
32.63.1
43.83.5
54.24.2
32
Carcass Grading Total
66
Written Exam
PartContestantJudge
1CC
2DC
3DC
4AA
5CB
6BB
7AA
8AB
9DD
10AD
11BD
12BC
13CC
14AA
15DA
16CC
17DA
18BB
19CD
20CD
21DD
22BB
23DB
24BA
25DD
26BD
27AA
28AB
29BA
30BB
Written Exam - Points per Question3
42
Formulation Solution  
Formulation Questions  
Retail ID
PartContestantJudge
1Species: Beef
Primal: D - Flank
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
2Species: Beef
Primal: B - Brisket
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
3Species: Lamb
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
4Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
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: 01 - Roasts - American Style
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
8
Retail ID
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Lamb
Primal: F - Loin
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
8Species: Beef
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
9Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: 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
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Retail ID
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
12Species: Pork
Primal: E - Ham or Leg
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
13Species: Lamb
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
14Species: Pork
Primal: F - Loin
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
15Species: Beef
Primal: B - Brisket
Retail: 70 - Chops - Loin Chop
Cookery: Dry or 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
10
Retail ID
PartContestantJudge
16Species: Beef
Primal: N - Various Meats
Retail: 86 - Various - Hocks
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: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
18Species: Beef
Primal: B - Brisket
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
19Species: Lamb
Primal: F - Loin
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
20Species: Lamb
Primal: D - Flank
Retail: 19 - Roasts - Loin Roast
Cookery: Dry 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
5
Retail ID
PartContestantJudge
21Species: Pork
Primal: B - Brisket
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
22Species: Pork
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
23Species: Pork
Primal: L - Spareribs
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
24Species: Beef
Primal: B - Brisket
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry 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
8
Retail ID
PartContestantJudge
26Species: Beef
Primal: D - Flank
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
27Species: Beef
Primal: C - Chuck
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
28Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: 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: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
30Species: Beef
Primal: B - Brisket
Retail: 09 - Roasts - Bottom Round Rump Roast (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
18
Meat ID 31-35  
Meat ID 36-40  
Retail ID Total
63
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: Friday, June 13, 2025