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:
ISABELLE JOHNSON
Individual Rank: 61
Individual Total Score: 850
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
234123412
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C5
50
Placing 3R - Pork Carc.
PartContestantJudge
313241342
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C3
47
Placing 4R - Pork Cuts
PartContestantJudge
442134213
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
542134231
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C3
47
Placing 6 - Beef Carc.
PartContestantJudge
623412341
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
50
Placing 7 - Beef Cuts
PartContestantJudge
721344312
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C2
19
Placing 8 - Pork Carc.
PartContestantJudge
831241324
Placing 8 - Cut A3
Placing 8 - Cut B3
Placing 8 - Cut C3
47
Placing 9 - Pork Wole. / Retail
PartContestantJudge
921431243
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: 34		 
34
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 36		 
36
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 36		 
36
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 40		 
40
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4213
Reasons Score: 36		 
36
Quality
PartContestantJudge
1Avg. PrimeAvg. Prime
2High ChoiceHigh Choice
3Avg. ChoiceAvg. Choice
4Avg. ChoiceAvg. Choice
5High ChoiceHigh Choice
6Low PrimeLow Prime
7High ChoiceAvg. Commercial
8Avg. ChoiceLow Choice
9Low ChoiceHigh Select
10High SelectHigh Select
11Low ChoiceLow Choice
12Avg. ChoiceLow Choice
13Low ChoiceLow Choice
14High ChoiceHigh Choice
15High PrimeHigh Prime
134
Yield
PartContestantJudge
12.73.3
23.44.4
32.92.7
44.24.7
54.33.7
65.95.2
73.63.0
83.12.8
93.63.0
102.92.4
112.01.1
123.12.7
132.11.2
144.23.7
154.34.0
64
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 5- Diaphragm and/or hanging tender removal

  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 7- Fat / skin not trimmed or tapered to proper length
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
    		•
    		3
    Specification 3
    PartContestantJudge
    3
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 9- Foot / shank removal location

  • 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
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 9- Foot / shank removal location
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect

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

  • 7- Fat / skin not trimmed or tapered to proper length

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 6- Fat exceeds recommended depth
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 20- Rib number incorrect
    		•
    		0
    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
    		239
    Beef Grading Total
    		198
    Overall Beef Total
    		437
    Lamb Judging Total
    		133
    Pork Judging Total
    		267
    Placing Total
    		457
    Specifications Total
    		13
    Questions Total
    		 
    Reasons Total
    		182
    Overall Score
    		850
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, November 4, 2025