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:
ALEXIS YOUNG
Individual Rank: 53
Individual Total Score: 954
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
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
424134213
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
47
Placing 5R - Lamb Carc.
PartContestantJudge
524314231
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C3
47
Placing 6 - Beef Carc.
PartContestantJudge
621342341
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
39
Placing 7 - Beef Cuts
PartContestantJudge
743214312
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C2
48
Placing 8 - Pork Carc.
PartContestantJudge
812341324
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: 43		 
43
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 37		 
37
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 43		 
43
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2413
Reasons Score: 41		 
41
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2431
Reasons Score: 33		 
33
Quality
PartContestantJudge
1Low PrimeAvg. Prime
2High ChoiceHigh Choice
3Low ChoiceAvg. Choice
4Low ChoiceAvg. Choice
5Avg. ChoiceHigh Choice
6High ChoiceLow Prime
7Avg. CommercialAvg. Commercial
8Low ChoiceLow Choice
9High SelectHigh Select
10High SelectHigh Select
11Low ChoiceLow Choice
12Low ChoiceLow Choice
13High SelectLow Choice
14Low PrimeHigh Choice
15Avg. PrimeHigh Prime
134
Yield
PartContestantJudge
12.83.3
23.74.4
32.52.7
43.94.7
53.23.7
64.55.2
72.43.0
82.62.8
92.83.0
102.42.4
111.01.1
122.82.7
131.51.2
143.33.7
153.64.0
93
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 19- Rib mark incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    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
  • 6- Fat exceeds recommended depth

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

  • 10- Hip bone or cartilage exposed or removed
    		•
    		3
    Specification 7
    PartContestantJudge
    7
  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect

  • 18- Quality grade / Yield grade
    		•
    		7
    Specification 8
    PartContestantJudge
    8
  • 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
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 10- Hip bone or cartilage exposed or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 3- Chine / feather bone removal
  • 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
    		267
    Beef Grading Total
    		227
    Overall Beef Total
    		494
    Lamb Judging Total
    		127
    Pork Judging Total
    		275
    Placing Total
    		472
    Specifications Total
    		58
    Questions Total
    		 
    Reasons Total
    		197
    Overall Score
    		954
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Monday, November 3, 2025