The ScanMan
Eastern National Meat Judging Contest
Sep 20, 2025
Eastern National- American Division
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 22 - -
Team Name: Michigan State University
Participant Name:
AOIFE MC GOWAN
Individual Rank: 54
Individual Total Score: 953
Team Rank: 14
Team Total Score: 3596

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
112431243
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C4
50
Placing 2R - Beef Cuts
PartContestantJudge
243123412
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C5
48
Placing 3R - Pork Carc.
PartContestantJudge
313241342
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C3
47
Placing 4R - Pork Cuts
PartContestantJudge
424134213
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
47
Placing 5R - Lamb Carc.
PartContestantJudge
542314231
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C3
50
Placing 6 - Beef Carc.
PartContestantJudge
621432341
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
36
Placing 7 - Beef Cuts
PartContestantJudge
743124312
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C2
50
Placing 8 - Pork Carc.
PartContestantJudge
813241324
Placing 8 - Cut A3
Placing 8 - Cut B3
Placing 8 - Cut C3
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
914231243
Placing 9 - Cut A3
Placing 9 - Cut B3
Placing 9 - Cut C3
47
Placing 10 - Pork Loin Chops
PartContestantJudge
1023412341
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1243
Reasons Score: 30		 
30
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4312
Reasons Score: 37		 
37
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 37		 
37
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2413
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4231
Reasons Score: 36		 
36
Quality
PartContestantJudge
1Avg. PrimeAvg. Prime
2High ChoiceHigh Choice
3Avg. ChoiceAvg. Choice
4Low ChoiceAvg. Choice
5Avg. ChoiceHigh Choice
6Low PrimeLow Prime
7Low StandardAvg. Commercial
8Low ChoiceLow Choice
9High SelectHigh Select
10High SelectHigh Select
11Low ChoiceLow Choice
12Low ChoiceLow Choice
13High SelectLow Choice
14Low PrimeHigh Choice
15High PrimeHigh Prime
132
Yield
PartContestantJudge
13.03.3
24.24.4
32.82.7
45.24.7
53.73.7
65.15.2
73.13.0
83.22.8
92.93.0
102.42.4
111.31.1
122.22.7
131.31.2
143.83.7
154.34.0
120
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 6- Fat exceeds recommended depth
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 15- Muscle relative size incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect

  • 15- Muscle relative size incorrect
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect

  • 18- Quality grade / Yield grade
    		•
    		3
    Specification 8
    PartContestantJudge
    8
  • 6- Fat exceeds recommended depth

  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 3- Chine / feather bone removal

  • 6- Fat exceeds recommended depth
  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
    		•
    		3
    Questions 1 - Beef Carc.
    Questions - Points per Question0
    		 
    Questions 2 - Beef Cuts
    Questions - Points per Question0
    		 
    Questions 3 - Pork Carc.
    Questions - Points per Question0
    		 
    Questions 4 - Pork Cuts
    Questions - Points per Question0
    		 
    Questions 5 - Lamb Carc.
    Questions - Points per Question0
    		 
    Beef Judging Total
    		251
    Beef Grading Total
    		252
    Overall Beef Total
    		503
    Lamb Judging Total
    		136
    Pork Judging Total
    		264
    Placing Total
    		475
    Specifications Total
    		50
    Questions Total
    		 
    Reasons Total
    		176
    Overall Score
    		953
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Monday, November 3, 2025