The ScanMan
Cargill High Plains Meat Judging Contest
Nov 02, 2025
Cargill High Plains - American Division - Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 25 - -
Team Name: Texas Tech University - Alt
Participant Name:
KLANCY BRUTON
Individual Rank: 42
Individual Total Score: 1008
Team Rank: 8
Team Total Score: 4076

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
114231243
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C6
48
Placing 2R - Beef Cuts
PartContestantJudge
214321432
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C2
50
Placing 3R - Pork Carc.
PartContestantJudge
324312431
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C5
50
Placing 4R - Pork Cuts
PartContestantJudge
443124312
Placing 4 - Cut A2
Placing 4 - Cut B6
Placing 4 - Cut C2
50
Placing 5R - Lamb Carc.
PartContestantJudge
531423142
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C7
50
Placing 6 - Beef Carc.
PartContestantJudge
634123412
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C5
50
Placing 7 - Beef Cuts
PartContestantJudge
732413214
Placing 7 - Cut A4
Placing 7 - Cut B4
Placing 7 - Cut C2
48
Placing 8 - Pork Carc.
PartContestantJudge
812431423
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C4
48
Placing 9 - Pork Wole. / Retail
PartContestantJudge
921342134
Placing 9 - Cut A3
Placing 9 - Cut B5
Placing 9 - Cut C2
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1014231423
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C2
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1423
Reasons Score: 39		 
39
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1432
Reasons Score: 43		 
43
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 2431
Reasons Score: 44		 
44
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4312
Reasons Score: 41		 
41
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3142
Reasons Score: 42		 
42
Quality
PartContestantJudge
1Avg. ChoiceLow Choice
2Low ChoiceHigh Select
3Low ChoiceLow Choice
4High ChoiceAvg. Choice
5Avg. ChoiceLow Choice
6Avg. ChoiceLow Choice
7Avg. ChoiceLow Choice
8Avg. ChoiceLow Choice
9Avg. ChoiceLow Choice
10High ChoiceAvg. Choice
11High SelectHigh Select
12High SelectHigh Select
13Low ChoiceLow Select
14Low ChoiceHigh Select
15High SelectLow Select
123
Yield
PartContestantJudge
13.24.0
23.13.6
32.02.5
44.03.6
53.63.7
63.44.0
74.14.2
83.73.9
95.14.5
104.34.6
113.33.6
123.53.8
134.14.4
142.92.9
152.32.1
98
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect

  • 15- Muscle relative size incorrect
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 9- Foot / shank removal location
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 11- Length of cut

  • 14- Muscle number incorrect
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 11- Length of cut

  • 15- Muscle relative size incorrect
  • 4- Deckle and associated fat removal

  • 15- Muscle relative size incorrect
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 1
    2 4
    3 2
    4 4
    5 3
    6 1
    7 1
    8 4
    9 3
    10 4
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 1
    2 2
    3 4
    4 2
    5 2
    6 3
    7 1
    8 3
    9 3
    10 3
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 2
    2 1
    3 2
    4 1
    5 4
    6 3
    7 2
    8 1
    9 2
    10 2
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 3
    5 1
    6 3
    7 4
    8 2
    9 2
    10 1
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 2
    2 3
    3 2
    4 3
    5 1
    6 1
    7 1
    8 1
    9 4
    10 2
    Questions - Points per Question5
    		 
    Beef Judging Total
    		278
    Beef Grading Total
    		221
    Overall Beef Total
    		499
    Lamb Judging Total
    		142
    Pork Judging Total
    		283
    Placing Total
    		494
    Specifications Total
    		84
    Questions Total
    		 
    Reasons Total
    		209
    Overall Score
    		1008
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, December 18, 2025