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: 15 - -
Team Name: Tarleton State University
Participant Name:
REESE HARPOOL
Individual Rank: 33
Individual Total Score: 1004
Team Rank: 11
Team Total Score: 3964

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
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
743214312
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C2
48
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
912431243
Placing 9 - Cut A3
Placing 9 - Cut B3
Placing 9 - Cut C3
50
Placing 10 - Pork Loin Chops
PartContestantJudge
1023142341
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
47
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1243
Reasons Score: 47		 
47
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4312
Reasons Score: 41		 
41
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 45		 
45
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 42		 
42
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4231
Reasons Score: 32		 
32
Quality
PartContestantJudge
1Low PrimeAvg. Prime
2Avg. ChoiceHigh Choice
3Avg. ChoiceAvg. Choice
4Low ChoiceAvg. Choice
5High ChoiceHigh Choice
6High ChoiceLow Prime
7High ChoiceAvg. Commercial
8Avg. ChoiceLow Choice
9Low ChoiceHigh Select
10Low ChoiceHigh Select
11Low ChoiceLow Choice
12Avg. ChoiceLow Choice
13Low ChoiceLow Choice
14High ChoiceHigh Choice
15Avg. PrimeHigh Prime
122
Yield
PartContestantJudge
12.93.3
24.14.4
32.62.7
44.64.7
53.43.7
64.75.2
72.83.0
82.52.8
92.83.0
102.32.4
111.41.1
122.52.7
131.61.2
143.73.7
153.54.0
111
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

  • 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
  • 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
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 18- Quality grade / Yield grade
  • 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
  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 3- Chine / feather bone removal

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

  • 20- Rib number incorrect
    		•
    		10
    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
    		284
    Beef Grading Total
    		233
    Overall Beef Total
    		517
    Lamb Judging Total
    		129
    Pork Judging Total
    		281
    Placing Total
    		487
    Specifications Total
    		77
    Questions Total
    		 
    Reasons Total
    		207
    Overall Score
    		1004
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Monday, November 3, 2025