The ScanMan
Texas Tech Invitational Meat Judging Contest
Oct 04, 2025
High School
Grading Overall Placings Questions Retail ID

ID: 4139 - -
Team Name: ELLIS CO.
Participant Name:
KARALYNN GIRARD
Individual Rank: 51
Individual Total Score: 477
Team Rank: 15
Team Total Score: 923
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
114231423
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C6
50
Placing Class 2
PartContestantJudge
214234321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
24
Placing Class 3
PartContestantJudge
334213241
Placing 3 - Cut A5
Placing 3 - Cut B2
Placing 3 - Cut C6
48
Placing Class 4
PartContestantJudge
423143214
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C7
46
Placing Class 5
PartContestantJudge
543124213
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C6
30
Placing Class 6
PartContestantJudge
732143214
Placing 6 - Cut A6
Placing 6 - Cut B2
Placing 6 - Cut C6
50
Placing Sum
248
Questions on Placing Classes
PartContestantJudge
122
211
322
434
542
621
733
833
922
1022
Questions - Points per Question3
21
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Prime
2Quality: High PrimeQuality: Average Prime
3Quality: High ChoiceQuality: Low Prime
4Quality: High PrimeQuality: High Prime
5Quality: Average ChoiceQuality: High Choice
6Quality: High ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
55
Yield Grading
PartContestantJudge
13.74.2
23.75.2
33.94.9
43.82.8
53.44.1
62.93.1
32
Carcass Grading Total
87
Written Exam
PartContestantJudge
1CC
2BB
3AD
4DD
5AC
6AA
7AA
8CC
9DB
10DD
11AC
12AA
13CA
14AC
15AA
16DD
17AD
18BB
19BD
20DD
21BC
22AD
23DD
24AA
25AD
26BC
27BA
28DD
29DB
30BB
Written Exam - Points per Question3
48
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
2Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
3Species: Beef
Primal: K - Side (Belly)
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
4Species: Beef
Primal: J - Shoulder
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
5Species: Lamb
Primal: G - Plate
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: E - Ham or Leg
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
7Species: Lamb
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
8Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
10Species: Lamb
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
13Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
14Species: Pork
Primal: J - Shoulder
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
15Species: Beef
Primal: L - Spareribs
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: A - Breast
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
17Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
18Species: Beef
Primal: G - Plate
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
19Species: Lamb
Primal: D - Flank
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
20Species: Lamb
Primal: L - Spareribs
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: B - Brisket
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
22Species: Pork
Primal: L - Spareribs
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
23Species: Pork
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
24Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
25Species: Pork
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: L - Spareribs
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
27Species: Pork
Primal: C - Chuck
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
28Species: Beef
Primal: H - Rib or Rack
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
29Species: Pork
Primal: E - Ham or Leg
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
30Species: Beef
Primal: D - Flank
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: J - Shoulder
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
32Species: Beef
Primal: L - Spareribs
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
33Species: Beef
Primal: C - Chuck
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
34Species: Lamb
Primal: H - Rib or Rack
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
35Species: Beef
Primal: N - Various Meats
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: F - Loin
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
37Species: Beef
Primal: K - Side (Belly)
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
38Species: Lamb
Primal: F - Loin
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
39Species: Pork
Primal: B - Brisket
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
40Species: Lamb
Primal: K - Side (Belly)
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID Sum
73
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Monday, November 3, 2025