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: 34 - -
Team Name: University of Georgia
Participant Name:
PIPER BOND
Individual Rank: 21
Individual Total Score: 854
Team Rank: 5
Team Total Score: 3525

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
112431243
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C6
50
Placing 2R - Beef Cuts
PartContestantJudge
213421432
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C2
45
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
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
723413214
Placing 7 - Cut A4
Placing 7 - Cut B4
Placing 7 - Cut C2
44
Placing 8 - Pork Carc.
PartContestantJudge
814231423
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C4
50
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
1041231423
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C2
48
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
3Avg. ChoiceLow Choice
4High ChoiceAvg. Choice
5Avg. ChoiceLow Choice
6Avg. ChoiceLow Choice
7High ChoiceLow Choice
8High ChoiceLow Choice
9Avg. ChoiceLow Choice
10High ChoiceAvg. Choice
11Avg. ChoiceHigh Select
12Low ChoiceHigh Select
13Low ChoiceLow Select
14Avg. ChoiceHigh Select
15High SelectLow Select
105
Yield
PartContestantJudge
13.94.0
23.03.6
32.02.5
43.73.6
53.53.7
63.74.0
74.64.2
83.83.9
94.54.5
104.14.6
113.63.6
123.53.8
135.04.4
142.32.9
151.52.1
101
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
    234
    322
    444
    533
    621
    711
    824
    933
    1044
    Questions - Points per Question5
    		35
    Questions 2 - Beef Cuts
    PartContestantJudge
    111
    222
    344
    422
    512
    633
    711
    813
    933
    1033
    Questions - Points per Question5
    		40
    Questions 3 - Pork Carc.
    PartContestantJudge
    122
    211
    322
    411
    544
    623
    722
    821
    942
    1042
    Questions - Points per Question5
    		30
    Questions 4 - Pork Cuts
    PartContestantJudge
    144
    241
    322
    443
    521
    633
    744
    812
    922
    1011
    Questions - Points per Question5
    		30
    Questions 5 - Lamb Carc.
    PartContestantJudge
    122
    233
    322
    443
    531
    611
    711
    831
    944
    1012
    Questions - Points per Question5
    		30
    Beef Judging Total
    		264
    Beef Grading Total
    		206
    Overall Beef Total
    		470
    Lamb Judging Total
    		126
    Pork Judging Total
    		258
    Placing Total
    		483
    Specifications Total
    		 
    Questions Total
    		165
    Reasons Total
    		 
    Overall Score
    		854
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, December 19, 2025