The ScanMan
Idaho State CDE
Jun 03, 2025
2025 Idaho FFA State Meat Evaluation
Overall

ID: 23 - -
Team Name: Kendrick
Participant Name:
ROSELYNN HADLEY
Individual Rank: 84
Individual Total Score: 312
Team Rank: 29
Team Total Score: 634
View e-Scansheet

DefinitionResponsesScore
Lamb Carcass
PartContestantJudge
142314321
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C2
45
Beef Retail
PartContestantJudge
221432143
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C2
50
Pork Retail
PartContestantJudge
342132413
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C3
47
Pork Carcass
PartContestantJudge
434211342
Placing 4 - Cut A2
Placing 4 - Cut B5
Placing 4 - Cut C3
31
Beef Carcass
PartContestantJudge
512341234
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C4
50
Placing Class 6
 
Placing Sum
223
Questions on Placing Classes
PartContestantJudge
113
244
314
433
543
631
734
823
913
1042
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: Average Choice
2Quality: Low Comm.Quality: Low Choice
3Quality: High PrimeQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
12.04.0
25.03.1
31.03.5
0
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: D - Flank
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
2Species: Beef
Primal: F - Loin
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
3Species: Pork
Primal: E - Ham or Leg
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
4Species: Pork
Primal: A - Breast
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
5Species: Pork
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
12
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
7Species: Lamb
Primal: H - Rib or Rack
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
8Species: Lamb
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
9Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
10Species: Beef
Primal: I - Round
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
14
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
12Species: Pork
Primal: E - Ham or Leg
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
13Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
14Species: Lamb
Primal: G - Plate
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
15Species: Beef
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
15
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
17Species: Beef
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
18Species: Beef
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
19Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
20Species: Beef
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
11
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
22Species: Beef
Primal: L - Spareribs
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
23Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
24Species: Lamb
Primal: L - Spareribs
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
25Species: Lamb
Primal: D - Flank
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
6
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
27Species: Lamb
Primal: E - Ham or Leg
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
28Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
29Species: Pork
Primal: B - Brisket
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
30Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail5
Meat ID - Points per Cookery0
21
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