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: 19 - -
Team Name: Auburn University
Participant Name:
SAM GULLION
Individual Rank: 60
Individual Total Score: 864
Team Rank: 13
Team Total Score: 3682

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
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
623412341
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
50
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
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: 33		 
33
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 34		 
34
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1342
Reasons Score: 43		 
43
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 35		 
35
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4231
Reasons Score: 41		 
41
Quality
PartContestantJudge
1High PrimeAvg. Prime
2Avg. PrimeHigh Choice
3Low PrimeAvg. Choice
4High ChoiceAvg. Choice
5Avg. PrimeHigh Choice
6Avg. PrimeLow Prime
7Low PrimeAvg. Commercial
8High ChoiceLow Choice
9Low ChoiceHigh Select
10Low ChoiceHigh Select
11Avg. ChoiceLow Choice
12High ChoiceLow Choice
13Avg. ChoiceLow Choice
14Low PrimeHigh Choice
15High PrimeHigh Prime
99
Yield
PartContestantJudge
12.43.3
23.44.4
31.62.7
45.24.7
54.33.7
65.95.2
72.93.0
81.32.8
94.43.0
102.02.4
111.71.1
122.32.7
132.21.2
144.23.7
155.94.0
43
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 15- Muscle relative size incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 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
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 23- Meets all specifications
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal
  • 5- Diaphragm and/or hanging tender removal

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

  • 14- Muscle number incorrect

  • 18- Quality grade / Yield grade
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 8- Fat not entirely removed

  • 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
  • 18- Quality grade / Yield grade

  • 19- Rib mark incorrect
  • 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
    		267
    Beef Grading Total
    		142
    Overall Beef Total
    		409
    Lamb Judging Total
    		139
    Pork Judging Total
    		272
    Placing Total
    		492
    Specifications Total
    		44
    Questions Total
    		 
    Reasons Total
    		186
    Overall Score
    		864
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, November 4, 2025