The ScanMan
Eastern National Meat Judging Contest
Sep 20, 2025
Eastern National- American Division- Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 7 - -
Team Name: Iowa State University - Alt
Participant Name:
HAYDEN BRINT
Individual Rank: 50
Individual Total Score: 911
Team Rank: 17
Team Total Score: 911

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
442134213
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
541234231
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C3
40
Placing 6 - Beef Carc.
PartContestantJudge
624312341
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
47
Placing 7 - Beef Cuts
PartContestantJudge
743214312
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C2
48
Placing 8 - Pork Carc.
PartContestantJudge
834121324
Placing 8 - Cut A3
Placing 8 - Cut B3
Placing 8 - Cut C3
35
Placing 9 - Pork Wole. / Retail
PartContestantJudge
924131243
Placing 9 - Cut A3
Placing 9 - Cut B3
Placing 9 - Cut C3
41
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: 39		 
39
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 39		 
39
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 37		 
37
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4213
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4123
Reasons Score: 35		 
35
Quality
PartContestantJudge
1High PrimeAvg. Prime
2Low PrimeHigh Choice
3High ChoiceAvg. Choice
4Avg. ChoiceAvg. Choice
5High ChoiceHigh Choice
6High ChoiceLow Prime
7Low CommercialAvg. Commercial
8Avg. ChoiceLow Choice
9Low ChoiceHigh Select
10Low ChoiceHigh Select
11Low ChoiceLow Choice
12Avg. ChoiceLow Choice
13High SelectLow Choice
14Low PrimeHigh Choice
15High PrimeHigh Prime
128
Yield
PartContestantJudge
13.13.3
24.24.4
33.22.7
44.64.7
53.63.7
64.75.2
74.03.0
83.12.8
93.83.0
103.22.4
111.71.1
123.02.7
131.81.2
144.03.7
153.74.0
84
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
  • 20- Rib number incorrect
  • 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
  • 7- Fat / skin not trimmed or tapered to proper length

  • 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
    		•
    		3
    Specification 6
    PartContestantJudge
    6
  • 10- Hip bone or cartilage exposed or removed
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		7
    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
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 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
    		•
    		3
    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
  • 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
    		273
    Beef Grading Total
    		212
    Overall Beef Total
    		485
    Lamb Judging Total
    		123
    Pork Judging Total
    		246
    Placing Total
    		456
    Specifications Total
    		57
    Questions Total
    		 
    Reasons Total
    		186
    Overall Score
    		911
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, November 4, 2025