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: 16 - -
Team Name: Purdue University
Participant Name:
HAILEY OREM
Individual Rank: 50
Individual Total Score: 965
Team Rank: 16
Team Total Score: 2873

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
112341243
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C4
46
Placing 2R - Beef Cuts
PartContestantJudge
243123412
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C5
48
Placing 3R - Pork Carc.
PartContestantJudge
313421342
Placing 3 - Cut A4
Placing 3 - Cut B6
Placing 3 - Cut C3
50
Placing 4R - Pork Cuts
PartContestantJudge
442134213
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
50
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
743124312
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C2
50
Placing 8 - Pork Carc.
PartContestantJudge
831421324
Placing 8 - Cut A3
Placing 8 - Cut B3
Placing 8 - Cut C3
44
Placing 9 - Pork Wole. / Retail
PartContestantJudge
912431243
Placing 9 - Cut A3
Placing 9 - Cut B3
Placing 9 - Cut C3
50
Placing 10 - Pork Loin Chops
PartContestantJudge
1031422341
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
26
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1234
Reasons Score: 40		 
40
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4312
Reasons Score: 40		 
40
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1342
Reasons Score: 42		 
42
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 43		 
43
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4231
Reasons Score: 40		 
40
Quality
PartContestantJudge
1High ChoiceAvg. Prime
2Avg. ChoiceHigh Choice
3Avg. ChoiceAvg. Choice
4Avg. ChoiceAvg. Choice
5High ChoiceHigh Choice
6High ChoiceLow Prime
7High UtilityAvg. Commercial
8High StandardLow Choice
9High SelectHigh Select
10High SelectHigh Select
11Low ChoiceLow Choice
12Low ChoiceLow Choice
13Low ChoiceLow Choice
14High ChoiceHigh Choice
15Avg. PrimeHigh Prime
124
Yield
PartContestantJudge
12.73.3
24.54.4
32.62.7
44.74.7
53.33.7
65.35.2
72.93.0
82.62.8
93.03.0
102.42.4
111.61.1
122.82.7
131.81.2
143.23.7
154.94.0
108
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 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
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

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

  • 14- Muscle number incorrect

  • 18- Quality grade / Yield grade
    		•
    		3
    Specification 8
    PartContestantJudge
    8
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
    		•
    		7
    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
    		263
    Beef Grading Total
    		232
    Overall Beef Total
    		495
    Lamb Judging Total
    		116
    Pork Judging Total
    		279
    Placing Total
    		453
    Specifications Total
    		75
    Questions Total
    		 
    Reasons Total
    		205
    Overall Score
    		965
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, November 4, 2025