The ScanMan
WFCS Meat ID Contest
Oct 10, 2025
WJ Meat ID 10.10.2025 Junior
Overall

ID: 1 - -
Team Name: Pennington County
Participant Name:
MATHEW STEPHENS
Individual Rank: 4
Individual Total Score: 133
Team Rank: 2
Team Total Score: 242
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 Bone-In Pork Chops
PartContestantJudge
142314213
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C2
48
Placing Class 2 Lamb Bone-In Loin Chops
PartContestantJudge
214232143
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
43
Placing Sum
91
Questions on Placing Classes
PartContestantJudge
113
244
322
433
544
612
Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
2Species: Pork
Primal: C - Chuck
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
3Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
4Species: Beef
Primal: J - Shoulder
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry 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: Pork
Primal: I - Round
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
7Species: Pork
Primal: D - Flank
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
8Species: Beef
Primal: E - Ham or Leg
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: C - Chuck
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
10Species: Beef
Primal: A - Breast
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
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
22

AWS100: Monday, November 3, 2025