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

ID: 33 - -
Team Name: Oklahoma Panhandle State Univ.
Participant Name:
ELISHA STAGGERS
Individual Rank: 31
Individual Total Score: 794
Team Rank: 8
Team Total Score: 3257

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
213421432
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C2
45
Placing 3R - Pork Carc.
PartContestantJudge
323412431
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C5
46
Placing 4R - Pork Cuts
PartContestantJudge
434214312
Placing 4 - Cut A2
Placing 4 - Cut B6
Placing 4 - Cut C2
46
Placing 5R - Lamb Carc.
PartContestantJudge
513423142
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C7
48
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
841231423
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C4
47
Placing 9 - Pork Wole. / Retail
PartContestantJudge
921432134
Placing 9 - Cut A3
Placing 9 - Cut B5
Placing 9 - Cut C2
48
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1012341423
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C2
40
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Lamb Carc.
 
Quality
PartContestantJudge
1Avg. ChoiceLow Choice
2Low ChoiceHigh Select
3Low ChoiceLow Choice
4Low PrimeAvg. Choice
5Avg. ChoiceLow Choice
6Avg. ChoiceLow Choice
7High ChoiceLow Choice
8High ChoiceLow Choice
9Avg. ChoiceLow Choice
10Low PrimeAvg. Choice
11Avg. ChoiceHigh Select
12Low ChoiceHigh Select
13Low ChoiceLow Select
14Avg. ChoiceHigh Select
15Low ChoiceLow Select
98
Yield
PartContestantJudge
13.24.0
22.63.6
32.42.5
43.43.6
53.53.7
63.04.0
74.94.2
83.83.9
94.34.5
103.74.6
113.33.6
123.83.8
134.44.4
142.72.9
152.42.1
90
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1 
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 14- Muscle number incorrect

  • 15- Muscle relative size incorrect
    		•
    		 
    Specification 3
    PartContestantJudge
    3 
  • 11- Length of cut
    		•
    		 
    Specification 4
    PartContestantJudge
    4 
  • 23- Meets all specifications
    		•
    		 
    Specification 5
    PartContestantJudge
    5 
  • 23- Meets all specifications
    		•
    		 
    Specification 6
    PartContestantJudge
    6 
  • 11- Length of cut

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

  • 15- Muscle relative size incorrect
    		•
    		 
    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
    		•
    		 
    Specification 10
    PartContestantJudge
    10 
  • 11- Length of cut
    		•
    		 
    Questions 1 - Beef Carc.
    PartContestantJudge
    111
    224
    342
    424
    533
    621
    711
    844
    933
    1014
    Questions - Points per Question5
    		25
    Questions 2 - Beef Cuts
    PartContestantJudge
    111
    232
    334
    422
    522
    633
    711
    833
    933
    1033
    Questions - Points per Question5
    		40
    Questions 3 - Pork Carc.
    PartContestantJudge
    122
    211
    322
    421
    524
    643
    742
    811
    922
    1032
    Questions - Points per Question5
    		25
    Questions 4 - Pork Cuts
    PartContestantJudge
    124
    231
    332
    443
    521
    633
    734
    822
    912
    1011
    Questions - Points per Question5
    		15
    Questions 5 - Lamb Carc.
    PartContestantJudge
    122
    213
    322
    443
    511
    611
    741
    811
    944
    1022
    Questions - Points per Question5
    		35
    Beef Judging Total
    		256
    Beef Grading Total
    		188
    Overall Beef Total
    		444
    Lamb Judging Total
    		123
    Pork Judging Total
    		227
    Placing Total
    		466
    Specifications Total
    		 
    Questions Total
    		140
    Reasons Total
    		 
    Overall Score
    		794
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, December 19, 2025