The ScanMan
North Dakota State 4-H Meats Judging Contest
Dec 13, 2025
ND 4-H State Meat Judging Jr. Division
Overall

ID: 4018 - -
Team Name: Grand Forks County 4-H
Participant Name:
LIAM HOVERSON
Individual Rank: 2
Individual Total Score: 403
Team Rank: 1
Team Total Score: 1187
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
134213241
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
48
Ribs
PartContestantJudge
212341243
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C2
48
Full Loins
PartContestantJudge
342314321
Placing 3 - Cut A2
Placing 3 - Cut B6
Placing 3 - Cut C5
44
Pork Loins
PartContestantJudge
423142314
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C3
50
Rib Chops
PartContestantJudge
532141324
Placing 5 - Cut A4
Placing 5 - Cut B6
Placing 5 - Cut C3
36
T-Bones
PartContestantJudge
743214213
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
40
Placing Sum
266
Questions (1-5 Pork Loins / 6-10 T-Bones)
PartContestantJudge
122
244
344
443
522
624
742
833
911
1022
Questions - Points per Question5
35
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
2Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
3Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat
4Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
5Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
32
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
7Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
8Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
9Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
10Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
32
Meat ID Sum
64
Pork Carcasses
PartContestantJudge
1 38 50
38
Reasons Total
38

AWS100: Friday, December 19, 2025