The ScanMan
Fergus Face-Off
Oct 07, 2025
Fergus Faceoff Meats 2025
Overall

ID: 0 - -
Team Name: Montana FFA Association
Participant Name:
New Contestant
Individual Rank: 52
Individual Total Score:
Team Rank: 11
Team Total Score: 0
View e-Scansheet

DefinitionResponsesScore
Bacon
PartContestantJudge
1 2413
Placing 1 - Cut A4
Placing 1 - Cut B5
Placing 1 - Cut C2
 
Top Loin Steaks
PartContestantJudge
2 4312
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
 
Rib Chops
PartContestantJudge
3 3124
Placing 3 - Cut A6
Placing 3 - Cut B2
Placing 3 - Cut C2
 
Link Sausage
PartContestantJudge
4 1432
Placing 4 - Cut A6
Placing 4 - Cut B4
Placing 4 - Cut C2
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
 
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Average Prime
2 Quality: High Standard
3 Quality: Low Comm.
4 Quality: Average Choice
5 Quality: Low Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
PartContestantJudge
1 4.4
2 3.0
3 2.6
4 3.4
5 2.3
 
Carcass Grading Total
 
Written Exam
PartContestantJudge
1 A
2 B
3 E
4 B
5 B
6 B
7 D
8 D
9 A
10 A
11 B
12 A
13 B
14 D
15 B
16 C
17 B
18 A
19 B
20 C
21 C
22 D
23 C
24 D
25 A
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1 Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
2 Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
3 Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
4 Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
5 Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 6-10
PartContestantJudge
6 Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7 Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
8 Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
9 Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
10 Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 11-15
PartContestantJudge
11 Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12 Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
13 Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
14 Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
15 Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
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
 
Meat ID 16-20
PartContestantJudge
16 Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
17 Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
18 Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
19 Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
20 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
 
Meat ID 21-25
PartContestantJudge
21 Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
22 Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
23 Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
24 Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
25 Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 26-30
PartContestantJudge
26 Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
27 Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
28 Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
29 Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
30 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
 
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
 
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Tuesday, November 4, 2025