The ScanMan
American Royal Meat Judging Contest
Oct 19, 2025
American Royal- American Division-Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 24 - -
Team Name: Texas Tech University - Alt
Participant Name:
ANNA WOOTEN
Individual Rank: 28
Individual Total Score: 1012
Team Rank: 5
Team Total Score: 4060

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
143124312
Placing 1 - Cut A4
Placing 1 - Cut B5
Placing 1 - Cut C3
50
Placing 2R - Beef Cuts
PartContestantJudge
223142314
Placing 2 - Cut A6
Placing 2 - Cut B4
Placing 2 - Cut C3
50
Placing 3R - Pork Carc.
PartContestantJudge
334123412
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C5
50
Placing 4R - Pork Cuts
PartContestantJudge
432413241
Placing 4 - Cut A5
Placing 4 - Cut B4
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
542314213
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C3
47
Placing 6 - Beef Carc.
PartContestantJudge
641324132
Placing 6 - Cut A4
Placing 6 - Cut B6
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
723142143
Placing 7 - Cut A4
Placing 7 - Cut B3
Placing 7 - Cut C3
41
Placing 8 - Pork Carc.
PartContestantJudge
834213421
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C4
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
923412341
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C4
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1032413421
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4312
Reasons Score: 42		 
42
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2314
Reasons Score: 42		 
42
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3412
Reasons Score: 44		 
44
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3241
Reasons Score: 40		 
40
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4231
Reasons Score: 33		 
33
Quality
PartContestantJudge
1Low PrimeLow Prime
2Avg. ChoiceAvg. Choice
3Low PrimeHigh Choice
4Low PrimeAvg. Prime
5Avg. ChoiceAvg. Choice
6High ChoiceHigh Commercial
7Low ChoiceAvg. Choice
8Avg. ChoiceAvg. Choice
9Avg. ChoiceAvg. Choice
10Low ChoiceLow Choice
11Low ChoiceLow Choice
12Low SelectLow Select
13High ChoiceHigh Choice
14Low ChoiceLow Choice
15Low ChoiceLow Choice
134
Yield
PartContestantJudge
14.34.7
23.83.6
35.35.4
45.25.1
54.04.3
63.93.5
74.84.4
82.82.9
94.64.6
104.14.0
112.21.8
122.52.4
134.54.8
143.54.1
154.14.0
114
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 6- Fat exceeds recommended depth

  • 10- Hip bone or cartilage exposed or removed
  • 6- Fat exceeds recommended depth

  • 10- Hip bone or cartilage exposed or removed

  • 11- Length of cut
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 20- Rib number incorrect
  • 20- Rib number incorrect
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
    		•
    		3
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 2
    2 1
    3 1
    4 4
    5 3
    6 1
    7 4
    8 3
    9 2
    10 3
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 2
    2 3
    3 1
    4 4
    5 4
    6 1
    7 4
    8 2
    9 3
    10 3
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 2
    2 3
    3 4
    4 2
    5 4
    6 1
    7 4
    8 2
    9 2
    10 1
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 2
    2 1
    3 3
    4 2
    5 3
    6 1
    7 4
    8 2
    9 3
    10 2
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 4
    2 4
    3 1
    4 1
    5 3
    6 4
    7 1
    8 4
    9 1
    10 2
    Questions - Points per Question5
    		 
    Beef Judging Total
    		275
    Beef Grading Total
    		248
    Overall Beef Total
    		523
    Lamb Judging Total
    		128
    Pork Judging Total
    		284
    Placing Total
    		486
    Specifications Total
    		77
    Questions Total
    		 
    Reasons Total
    		201
    Overall Score
    		1012
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, November 4, 2025