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:
JOSLYNE BOREMA
Individual Rank: 62
Individual Total Score: 817
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
213243412
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C5
34
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
621342341
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
39
Placing 7 - Beef Cuts
PartContestantJudge
742314312
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C2
42
Placing 8 - Pork Carc.
PartContestantJudge
821341324
Placing 8 - Cut A3
Placing 8 - Cut B3
Placing 8 - Cut C3
41
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
1032412341
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1243
Reasons Score: 38		 
38
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1324
Reasons Score: 28		 
28
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 38		 
38
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2413
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4231
Reasons Score: 32		 
32
Quality
PartContestantJudge
1High PrimeAvg. Prime
2Avg. PrimeHigh Choice
3High ChoiceAvg. Choice
4Avg. ChoiceAvg. Choice
5Avg. PrimeHigh Choice
6Low PrimeLow Prime
7Low PrimeAvg. Commercial
8Avg. ChoiceLow Choice
9Avg. ChoiceHigh Select
10Avg. ChoiceHigh Select
11Low PrimeLow Choice
12Low PrimeLow Choice
13Avg. ChoiceLow Choice
14High PrimeHigh Choice
15High PrimeHigh Prime
82
Yield
PartContestantJudge
13.13.3
24.24.4
32.62.7
45.04.7
53.13.7
65.45.2
73.73.0
82.72.8
93.83.0
103.12.4
112.21.1
122.72.7
132.81.2
143.83.7
154.54.0
85
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 6- Fat exceeds recommended depth
  • 23- Meets all specifications
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 5- Diaphragm and/or hanging tender removal

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

  • 5- Diaphragm and/or hanging tender removal
  • 23- Meets all specifications
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed
  • 5- Diaphragm and/or hanging tender removal

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

  • 14- Muscle number incorrect

  • 18- Quality grade / Yield grade
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 5- Diaphragm and/or hanging tender removal

  • 13- Lymph gland and associated fat present or removed
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

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

  • 13- Lymph gland and associated fat present or removed
  • 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
    		231
    Beef Grading Total
    		167
    Overall Beef Total
    		398
    Lamb Judging Total
    		130
    Pork Judging Total
    		256
    Placing Total
    		445
    Specifications Total
    		33
    Questions Total
    		 
    Reasons Total
    		172
    Overall Score
    		817
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, November 4, 2025