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: 1005 - 1 -
Team Name: Decatur 1
Participant Name:
REESE MAGARRELL
Individual Rank: 97
Individual Total Score: 406
Team Rank: 17
Team Total Score: 1850
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
123144132
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C2
20
Placing Class 2
PartContestantJudge
231243124
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C3
50
Placing Class 3
PartContestantJudge
321432134
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C4
46
Placing Class 4
PartContestantJudge
443121342
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
38
Placing Class 5
PartContestantJudge
542312431
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C4
48
Placing Class 6
PartContestantJudge
712342314
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C2
40
Placing Sum
242
Questions on Placing Classes
PartContestantJudge
123
242
333
441
524
634
721
844
922
1033
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: High Select
2Quality: High ChoiceQuality: Average Choice
3Quality: Low PrimeQuality: Average Choice
4Quality: Low StandardQuality: Low Standard
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
33
Yield Grading
PartContestantJudge
12.51.2
24.72.4
32.12.1
45.61.2
10
Carcass Grading Total
43
Written Exam
PartContestantJudge
1AB
2DC
3CD
4AA
5CA
6BA
7DC
8AD
9CB
10AA
11BB
12CD
13DA
14DD
15AC
16DC
17DD
18BC
19AB
20BB
21CD
22AB
23CC
24DB
25CA
Written Exam - Points per Question4
28
Formulation Solution
PartContestantJudge
1 03 05
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CA
2DB
3CC
4BD
5AC
6AA
7BC
8CC
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: C - Chuck
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
2Species: Lamb
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
3Species: Beef
Primal: L - Spareribs
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
4Species: Pork
Primal: F - Loin
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
5Species: Pork
Primal: I - Round
Retail: 44 - Steaks - Center Slice
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
13
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: F - Loin
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: J - Shoulder
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
8Species: Lamb
Primal: F - Loin
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
9Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
10Species: Lamb
Primal: J - Shoulder
Retail: 11 - Roasts - Center Loin Roast
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 Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
12Species: Lamb
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
13Species: Lamb
Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
14Species: Pork
Primal: L - Spareribs
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
15Species: Lamb
Primal: E - Ham or Leg
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry 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
10
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist 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 Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
18Species: Lamb
Primal: I - Round
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
19Species: Pork
Primal: I - Round
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
20Species: Lamb
Primal: J - Shoulder
Retail: 25 - Roasts - Rump Portion
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
9
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
22Species: Beef
Primal: F - Loin
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: C - Chuck
Retail: 76 - Variety - Heart		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
24Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
25Species: Beef
Primal: K - Side (Belly)
Retail: 54 - Steaks - Skirt Steak (Bnls)
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
12
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: G - Plate
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: J - Shoulder
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: K - Side (Belly)
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
29Species: Beef
Primal: D - Flank
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
30Species: Beef
Primal: L - Spareribs
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		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
3
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
58
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