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

ID: 0 - -
Team Name:
Participant Name:
BROOKLYN JACKSON
Individual Rank: 18
Individual Total Score: 475
Team Rank: 1
Team Total Score: 2288
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
412431243
Placing 4 - Cut A6
Placing 4 - Cut B3
Placing 4 - Cut C4
50
Placing Class 5 - Pork Hams
PartContestantJudge
514324132
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C2
47
Placing Class 6 - Beef Ribs
PartContestantJudge
721341243
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C4
44
Placing Sum
287
Questions on Placing Classes
PartContestantJudge
112
244
321
444
533
633
723
834
934
1044
Questions - Points per Question4
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: High Standard
2Quality: High ChoiceQuality: Average Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: High SelectQuality: Average Choice
5 Quality: Low Comm.
6 Quality: Low Comm.
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
25
Yield Grading
PartContestantJudge
14.72.8
25.33.0
33.82.2
45.52.4
55.22.0
63.44.3
5
Carcass Grading Total
30
Written Exam
PartContestantJudge
1DB
2CC
3BB
4BA
5BA
6CD
7BD
8DA
9DC
10AA
11CC
12DB
13CA
14DD
15BA
16DD
17CA
18DB
19CD
20BB
21BB
22DA
23BC
24CC
25BB
26AA
27CC
28DC
29BD
30AA
Written Exam - Points per Question4
52
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1DC
2CD
3CC
4BA
5AB
6BD
7DC
8BB
Formulation Questions - Points per Question4
8
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: I - Round
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
2Species: Pork
Primal: M - Variety Meats
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
3Species: Beef
Primal: D - Flank
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
4Species: Pork
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
5Species: Beef
Primal: L - Spareribs
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist 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
10
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: D - Flank
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
7Species: Pork
Primal: I - Round
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat
8Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
9Species: Beef
Primal: D - Flank
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
10Species: Pork
Primal: K - Side (Belly)
Retail: 76 - Variety - Heart
Cookery: Dry or Moist 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
13
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: B - Brisket
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
12Species: Lamb
Primal: F - Loin
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
13Species: Beef
Primal: G - Plate
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
14Species: Pork
Primal: I - Round
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
15Species: Lamb
Primal: M - Variety Meats
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry or Moist 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
8
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: J - Shoulder
Retail: 44 - Steaks - Center Slice
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: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
18Species: Beef
Primal: M - Variety Meats
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
19Species: Beef
Primal: L - Spareribs
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
20Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
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
14
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: G - Plate
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
22Species: Lamb
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
23Species: Beef
Primal: D - Flank
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
24Species: Beef
Primal: L - Spareribs
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
25Species: Beef
Primal: J - Shoulder
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist 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
7
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: E - Ham or Leg
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
27Species: Pork
Primal: I - Round
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
28Species: Beef
Primal: G - Plate
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
29Species: Beef
Primal: J - Shoulder
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
30Species: Beef
Primal: G - Plate
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: 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
5
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: K - Side (Belly)
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
32Species: Beef
Primal: H - Rib or Rack
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
33Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
34Species: Beef
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
35Species: Beef
Primal: B - Brisket
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist 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
10
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: L - Spareribs
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
37Species: Beef
Primal: B - Brisket
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
38Species: Pork
Primal: J - Shoulder
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
39Species: Beef
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
40Species: Pork
Primal: K - Side (Belly)
Retail: 64 - Steaks - Top Sirloin Cap Steak (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
11
Meat ID Sum
78
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