The ScanMan
North Carolina FFA State Convention
Jun 24, 2025
Meat Evaluation 2025
Overall

ID: 33 - -
Team Name: SWAIN COUNTY
Participant Name:
GREYSON BECK
Individual Rank: 96
Individual Total Score: 307
Team Rank: 23
Team Total Score: 1193
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
134212341
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C3
42
Placing Class 2
PartContestantJudge
243122413
Placing 2 - Cut A1
Placing 2 - Cut B3
Placing 2 - Cut C4
33
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
75
Questions on Placing Classes
PartContestantJudge
133
211
333
411
511
632
713
823
932
1011
Questions - Points per Question10
60
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1BB
2CC
3DD
4BB
5AD
6DD
7BB
8BB
Formulation Questions - Points per Question10
70
Meat ID 1-5
PartContestantJudge
1Species: Beef
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
2Species: Pork
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
3Species: Beef
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
4Species: Beef
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
5Species: Beef
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
11
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: L - Spareribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
7Species: Lamb
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
8Species: Lamb
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
9Species: Lamb
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
10Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon
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 Retail5
Meat ID - Points per Cookery2
14
Meat ID 11-15
PartContestantJudge
11Primal: E - Ham or Leg
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
12Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
13Species: Lamb
Primal: F - Loin
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Pork
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
15Species: Pork
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
9
Meat ID 16-20
PartContestantJudge
16Species: Beef
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
17Species: Beef
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
18Species: Pork
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
19Species: Beef
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
20Species: Pork
Primal: H - Rib or Rack
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
12
Meat ID 21-25
PartContestantJudge
21Species: Beef
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
22Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
23Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
24Species: Beef
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
25Species: Pork
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
16
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		 
27Species: Lamb
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
0
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
 
Meat ID 36-40
PartContestantJudge
36Cookery: Moist Heat 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail5
Meat ID - Points per Cookery2
0
Meat ID Sum
62
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Anatomy
PartContestantJudge
1B 
2C 
5D 
Team Activity - Questions - Points10
0
Team Activity - Keep/Cull
 
Team Activity Total
0
Written Exam #1-5
PartContestantJudge
1AA
2AA
3CD
4AD
5AC
Written Exam - Points per Question4
8
Written Exam #6-10
PartContestantJudge
6DD
7AA
8BB
9CD
10DD
Written Exam - Points per Question4
16
Written Exam #11-15
PartContestantJudge
11BA
12DC
13CA
14CA
15CB
Written Exam - Points per Question4
0
Written Exam #16-20
PartContestantJudge
16AA
17AC
18BB
19AA
20AC
Written Exam - Points per Question4
12
Written Exam #21-25
PartContestantJudge
21AD
22CB
23CB
24AA
25AD
Written Exam - Points per Question4
4
Written Exam #26-30
Written Exam - Points per Question4
 
Written Exam Total
40

AWS100: Saturday, August 2, 2025