The ScanMan
Texas Tech Meat Judging Camp
Jun 18, 2025
Senior
Overall

ID: 0 - -
Team Name:
Participant Name:
KARALYNN GIRARD
Individual Rank: 42
Individual Total Score: 422
Team Rank: 1
Team Total Score: 2437
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Beef Carcasses
PartContestantJudge
124132413
Placing 1 - Cut A5
Placing 1 - Cut B7
Placing 1 - Cut C2
50
Placing Class 2 - Lamb Loin Chops
PartContestantJudge
224312431
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
50
Placing Class 3 - Lamb Carcasses
PartContestantJudge
334213241
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C6
46
Placing Class 4 - Pork Carcasses
PartContestantJudge
421431243
Placing 4 - Cut A6
Placing 4 - Cut B3
Placing 4 - Cut C4
44
Placing Class 5 - Pork Hams
PartContestantJudge
524314132
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C2
23
Placing Class 6 - Beef Ribs
PartContestantJudge
732141243
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C4
24
Placing Sum
237
Questions on Placing Classes
PartContestantJudge
122
224
311
434
533
643
713
824
914
1014
Questions - Points per Question4
12
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: High Standard
2Quality: Average ChoiceQuality: Average Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: High ChoiceQuality: Average Choice
5Quality: Average ChoiceQuality: Low Comm.
6Quality: Low SelectQuality: Low Comm.
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
28
Yield Grading
PartContestantJudge
12.62.8
23.23.0
33.72.2
42.72.4
53.02.0
63.54.3
37
Carcass Grading Total
65
Written Exam
PartContestantJudge
1CB
2CC
3BB
4AA
5BA
6AD
7BD
8CA
9CC
10AA
11CC
12BB
13AA
14AD
15BA
16DD
17AA
18CB
19DD
20CB
21AB
22DA
23AC
24BC
25CB
26AA
27BC
28DC
29AD
30AA
Written Exam - Points per Question4
52
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1CC
2AD
3CC
4BA
5BB
6DD
7DC
8BB
Formulation Questions - Points per Question4
20
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: B - Brisket
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
2Species: Pork
Primal: D - Flank
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
3Species: Beef
Primal: F - Loin
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
4Species: Beef
Primal: H - Rib or Rack
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
5Species: Beef
Primal: J - Shoulder
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
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 6-10
PartContestantJudge
6Species: Lamb
Primal: L - Spareribs
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
7Species: Beef
Primal: N - Various Meats
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
8Species: Lamb
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
9Species: Pork
Primal: D - Flank
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
10Species: Pork
Primal: F - Loin
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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
5
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
12Species: Beef
Primal: K - Side (Belly)
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
13Species: Beef
Primal: I - Round
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
14Species: Lamb
Primal: E - Ham or Leg
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
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
3
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: A - Breast
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
17Species: Beef
Primal: M - Variety Meats
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
18Species: Pork
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
19Species: Beef
Primal: G - Plate
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
20Species: Lamb
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap 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
7
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: C - Chuck
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
22Species: Pork
Primal: L - Spareribs
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: H - Rib or Rack
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
24Species: Lamb
Primal: I - Round
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
25Species: Pork
Primal: M - Variety Meats
Retail: 01 - Roasts - American Style
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
4
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: N - Various Meats
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
27Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
28Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
29Species: Beef
Primal: A - Breast
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
30Species: Pork
Primal: D - Flank
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
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 31-35
PartContestantJudge
31Species: Lamb
Primal: A - Breast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
32Species: Beef
Primal: C - Chuck
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
33Species: Pork
Primal: E - Ham or Leg
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
34Species: Pork
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
35Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: K - Side (Belly)
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
37Species: Pork
Primal: M - Variety Meats
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
38Species: Pork
Primal: A - Breast
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
39Species: Beef
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
40Species: Pork
Primal: E - Ham or Leg
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID Sum
36
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, August 2, 2025