The ScanMan
Homedale Plants and Platters & Milk Quality
May 16, 2025
Homedale Meats
Overall

ID: 22 - -
Team Name: Jerome
Participant Name:
BRYKER KOCH
Individual Rank: 51
Individual Total Score: 209
Team Rank: 7
Team Total Score: 1088
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
113424321
Placing 1 - Cut A4
Placing 1 - Cut B1
Placing 1 - Cut C3
31
Placing Class 2
PartContestantJudge
2 2143
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
 
Placing Class 3
PartContestantJudge
312342341
Placing 3 - Cut A1
Placing 3 - Cut B2
Placing 3 - Cut C3
36
Placing Class 4
PartContestantJudge
413241432
Placing 4 - Cut A3
Placing 4 - Cut B5
Placing 4 - Cut C2
38
Placing Class 5
PartContestantJudge
52143 
 
Placing Class 6
 
Placing Sum
105
Questions on Placing Classes
PartContestantJudge
122
221
314
434
543
633
724
822
911
1011
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
5Quality: Low Prime 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
 
Carcass Grading Total
0
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
1Species: Beef
Primal: N - Various Meats
Retail: 77 - Variety - Kidney		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
2Species: Pork
Primal: C - Chuck
Retail: 16 - Roasts - Frenched Style		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
3Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
4Species: Pork
Primal: N - Various Meats
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
5Species: Beef
Primal: F - Loin
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
19
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
8Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
9Species: BeefSpecies: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
10Species: Beef
Retail: 19 - Roasts - Loin Roast		Species: Pork
Primal: J - Shoulder
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
19
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat
13Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
14Species: Lamb
Primal: L - Spareribs
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
15Species: Beef
Primal: J - Shoulder
Retail: 16 - Roasts - Frenched Style		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
4
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: J - Shoulder
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
17Species: Beef
Primal: C - Chuck
Retail: 93 - Smoked/Cured - Loin Chop		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
18Species: Beef
Primal: C - Chuck
Retail: 51 - Steaks - Round Steak		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
19Species: Beef
Primal: H - Rib or Rack
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
20Species: Pork
Primal: B - Brisket		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
15
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
22Species: Beef
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
23Species: Pork
Primal: E - Ham or Leg
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
24Species: Beef
Primal: B - Brisket
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
25Species: Beef
Primal: I - Round
Retail: 01 - Roasts - American Style		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
9
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: F - Loin
Retail: 39 - Roasts - Top Round Roast		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
27Species: Beef
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
28Species: Pork
Primal: I - Round
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
29Species: Beef
Primal: F - Loin
Retail: 01 - Roasts - American Style		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
30Species: Beef
Primal: I - Round
Retail: 89 - Smoked/Cured - Brisket, Corned		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
13
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
 
Meat ID Sum
79
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