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

ID: 56 - 1 -
Team Name: South Fremont
Participant Name:
GAGE VANWAGNER
Individual Rank: 95
Individual Total Score: 273
Team Rank: 26
Team Total Score: 803
View e-Scansheet

DefinitionResponsesScore
Lamb Carcass
PartContestantJudge
143214321
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C2
50
Beef Retail
PartContestantJudge
221432143
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C2
50
Pork Retail
PartContestantJudge
324132413
Placing 3 - Cut A3
Placing 3 - Cut B5
Placing 3 - Cut C3
50
Pork Carcass
PartContestantJudge
441231342
Placing 4 - Cut A2
Placing 4 - Cut B5
Placing 4 - Cut C3
30
Beef Carcass
PartContestantJudge
513421234
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C4
40
Placing Class 6
 
Placing Sum
220
Questions on Placing Classes
PartContestantJudge
113
224
324
433
543
631
734
823
913
1042
Questions - Points per Question5
5
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Average Choice
2 Quality: Low Choice
3 Quality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
1 4.0
2 3.1
3 3.5
 
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: G - Plate
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
2Species: Beef
Primal: F - Loin
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
3Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
4Species: Lamb
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
5Species: Pork
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Dry 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
9
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: G - Plate
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
7Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
8Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
9Species: Lamb
Primal: E - Ham or Leg
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
10Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
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
9
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: I - Round
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
12Species: Pork
Primal: K - Side (Belly)
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
13Species: Pork
Primal: K - Side (Belly)
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
14Species: Lamb
Primal: K - Side (Belly)
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
15Species: Beef
Cookery: Dry or 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
4
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
17Species: Beef
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
18Species: Beef
Primal: L - Spareribs
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
19Species: Beef
Primal: C - Chuck
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
20Species: Beef
Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist 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
7
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: E - Ham or Leg
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
22Species: Beef
Primal: E - Ham or Leg
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
23Species: Pork
Primal: B - Brisket
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
24Species: Beef
Primal: G - Plate
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
25Species: Lamb
Primal: F - Loin
Retail: 65 - Chops - Arm Chop
Cookery: Moist 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
9
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
27Species: Beef
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
28Species: Pork
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
29Species: Pork
Primal: C - Chuck
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
30Species: Lamb
Primal: J - Shoulder
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist 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
10
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
48
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: Sunday, June 15, 2025