The ScanMan
International Meat Judging Contest
Nov 16, 2025
International- American Division
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 33 - -
Team Name: Purdue University
Participant Name:
HAILEY OREM
Individual Rank: 40
Individual Total Score: 1001
Team Rank: 14
Team Total Score: 3764

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
134213421
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C3
50
Placing 2R - Beef Cuts
PartContestantJudge
213241324
Placing 2 - Cut A6
Placing 2 - Cut B4
Placing 2 - Cut C3
50
Placing 3R - Pork Carc.
PartContestantJudge
313421432
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
48
Placing 4R - Pork Cuts
PartContestantJudge
443214321
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
543214321
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C5
50
Placing 6 - Beef Carc.
PartContestantJudge
613421432
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C4
45
Placing 7 - Beef Cuts
PartContestantJudge
742314321
Placing 7 - Cut A5
Placing 7 - Cut B2
Placing 7 - Cut C3
48
Placing 8 - Pork Carc.
PartContestantJudge
843214321
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C4
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
924314321
Placing 9 - Cut A4
Placing 9 - Cut B3
Placing 9 - Cut C6
40
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1012342134
Placing 10 - Cut A4
Placing 10 - Cut B4
Placing 10 - Cut C5
46
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3421
Reasons Score: 36		 
36
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1324
Reasons Score: 46		 
46
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1342
Reasons Score: 35		 
35
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4321
Reasons Score: 39		 
39
Quality
PartContestantJudge
1Low ChoiceLow Choice
2Avg. CommercialHigh Commercial
3Avg. PrimeLow Prime
4High PrimeHigh Prime
5Low ChoiceLow Choice
6High SelectHigh Select
7High ChoiceHigh Choice
8Low CommercialAvg. Commercial
9High SelectHigh Select
10High ChoiceHigh Choice
11Avg. PrimeAvg. Prime
12Low ChoiceLow Choice
13Avg. ChoiceAvg. Choice
14Avg. ChoiceAvg. Choice
15Low ChoiceLow Choice
144
Yield
PartContestantJudge
13.13.6
23.54.3
33.43.6
43.74.2
54.13.7
62.62.7
75.65.8
83.03.4
93.23.2
102.32.5
114.54.8
122.82.9
133.22.3
143.84.9
155.35.9
88
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 3- Chine / feather bone removal

  • 11- Length of cut
  • 3- Chine / feather bone removal

  • 11- Length of cut
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 19- Rib mark incorrect
  • 19- Rib mark incorrect
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

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

  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

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

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

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

  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect

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

  • 14- Muscle number incorrect

  • 15- Muscle relative size incorrect
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		10
    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
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Questions 1 - Beef Carc.
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    Questions - Points per Question5
    		 
    Beef Judging Total
    		275
    Beef Grading Total
    		232
    Overall Beef Total
    		507
    Lamb Judging Total
    		135
    Pork Judging Total
    		259
    Placing Total
    		477
    Specifications Total
    		100
    Questions Total
    		 
    Reasons Total
    		192
    Overall Score
    		1001
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, December 19, 2025