The ScanMan
West Texas A&M Meat Judging Clinic
Aug 01, 2025
WT Meat Judging Camp Novice JR
Overall

ID: 0 - -
Team Name:
Participant Name:
KRIMM BURCH
Individual Rank: 3
Individual Total Score: 486
Team Rank: 1
Team Total Score: 1508
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 Beef Carcasses*
PartContestantJudge
134121432
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
38
Placing Class 2 Pork Carcasses*
PartContestantJudge
213423142
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C6
46
Placing Class 3 Beef Short Loins*
PartContestantJudge
341323412
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C2
36
Placing Class 4 Pork Loins*
PartContestantJudge
414324132
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C5
46
Placing Class 5 Pork Loin Chops*
PartContestantJudge
541321432
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C2
48
Placing Class 6 Pork Rib Chops*
PartContestantJudge
714231432
Placing 6 - Cut A6
Placing 6 - Cut B5
Placing 6 - Cut C2
48
Placing Sum
262
Questions on Placing Classes
PartContestantJudge
122
211
344
433
524
621
722
833
922
1024
Questions - Points per Question3
21
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Average Choice
2Quality: Average ChoiceQuality: Low Choice
3Quality: High Comm.Quality: High Comm.
4Quality: Average ChoiceQuality: Low Choice
5Quality: Average ChoiceQuality: Average Choice
6Quality: Average ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityC
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
57
Yield Grading
PartContestantJudge
13.02.9
23.02.4
33.03.8
43.03.5
53.03.2
63.03.9
45
Carcass Grading Total
102
Questions on Placing Classes continued
PartContestantJudge
1AC
2BB
3BB
4CD
5CC
6DC
7AB
8DD
9CB
10AD
11BB
12AA
13CA
14BB
15AD
16AA
17BB
18AA
19AA
20BB
Written Exam - Points per Question3
36
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1 Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
2 Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
3 Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
4Species: Lamb
Primal: H - Rib or Rack		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
5 Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
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 6-10
PartContestantJudge
6Species: Beef
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
9Species: Pork
Primal: E - Ham or Leg
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
10 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
20
Meat ID 11-15
PartContestantJudge
11 Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
12 Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
13 Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
14 Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15 Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye 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
 
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
17Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat
18 Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
19Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
20Species: LambSpecies: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
19
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
22Primal: H - Rib or RackSpecies: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
23 Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
24Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
25Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart		Species: Lamb
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
12
Meat ID 26-30
PartContestantJudge
26 Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
27 Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
28 Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
29 Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
30 Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
32 Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
33 Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
34 Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
35 Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
37 Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
38 Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
39Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
40Species: Lamb
Primal: I - Round		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
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
65
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Monday, November 3, 2025