The ScanMan
Washington FFA State Convention
May 08, 2025
2025 WA FFA Meats Evaluation Day 2
Grading Overall Placing Questions Retail Team Activity Written Exam/Formulation

ID: 1003 - 2 -
Team Name: Clarkston
Participant Name:
BRENTON WOLF
Individual Rank: 80
Individual Total Score: 429
Team Rank: 16
Team Total Score: 1877
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
141324132
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C2
50
Placing Class 2
PartContestantJudge
231243124
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
50
Placing Class 3
PartContestantJudge
323412134
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C4
40
Placing Class 4
PartContestantJudge
431421342
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
46
Placing Class 5
PartContestantJudge
542312431
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C4
48
Placing Class 6
PartContestantJudge
732142314
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C2
48
Placing Sum
282
Questions on Placing Classes
PartContestantJudge
123
242
333
441
524
644
711
824
932
1023
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low StandardQuality: High Select
2Quality: Low SelectQuality: Average Choice
3Quality: Average ChoiceQuality: Average Choice
4Quality: Average Comm.Quality: Low Standard
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
14.21.2
23.52.4
32.82.1
44.71.2
5
Carcass Grading Total
15
Written Exam
PartContestantJudge
1 B
2CC
3AD
4AA
5CA
6AA
7BC
8DD
9BB
10BA
11AB
12CD
13AA
14CD
15CC
16AC
17CD
18BC
19AB
20DB
21AD
22DB
23CC
24CB
25CA
Written Exam - Points per Question4
32
Formulation Solution
PartContestantJudge
1 05 05
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1AA
2BB
3CC
4BD
5CC
6AA
7BC
8CC
Formulation Questions - Points per Question5
30
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: A - Breast
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
2Species: Beef
Primal: J - Shoulder
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
3Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
4Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
5Species: Beef
Primal: A - Breast
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
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 6-10
PartContestantJudge
6Species: Lamb
Primal: K - Side (Belly)
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
8Species: Beef
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
9Species: Lamb
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: LambSpecies: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
12 Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
13Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
14Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
15Species: Lamb
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
18Species: LambSpecies: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
19Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
20Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak		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
14
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: K - Side (Belly)
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
22Species: Pork
Primal: L - Spareribs
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
23 Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
24Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
25Species: Lamb
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (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
8
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
27Species: Beef
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
28Species: Beef
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
29Species: Beef
Primal: D - Flank		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
30 Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
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
45
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
PartContestantJudge
1 2134
Team Activity - Placing Cut A2
Team Activity - Placing Cut B5
Team Activity - Placing Cut C3
 
Team Activity - Questions
Team Activity - Questions - Points5
 
Team Activity - Keep/Cull
PartContestantJudge
1 Cull
2 Cull
3 Cull
4 Keep
5 Keep
6 Cull
7 Keep
8 Keep
Team Activity - Keep/Cull Points1: 2
2: 14
3: 5
4: 13
5: 16
6: 10
7: 8
8: 13
 
Team Activity Total
 
Knowledge Exam
 
Meat Formulation
 
Practicum 3
 

AWS100: Friday, June 13, 2025