The ScanMan
Illinois Section XI Meats
Jan 13, 2026
Discovery
Overall

ID: 418 - 30 -
Team Name: Warsaw
Participant Name:
KENZIE PLOWMAN
Individual Rank: 28
Individual Total Score: 10
Team Rank: 3
Team Total Score: 1219
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
1 4321
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C2
 
Placing Class 2
PartContestantJudge
2 2314
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
 
Placing Class 3
PartContestantJudge
3 3241
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C2
 
Placing Class 4
PartContestantJudge
4 3214
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C2
 
Placing Class 5
PartContestantJudge
5 4213
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C4
 
Placing Class 6
PartContestantJudge
7 4231
Placing 6 - Cut A2
Placing 6 - Cut B3
Placing 6 - Cut C3
 
Placing Sum
 
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Formulation Solution
PartContestantJudge
1 07
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1BD
2DC
3 D
4DA
5BC
6DB
7E 
8A 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Primal: L - SpareribsSpecies: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
2Primal: K - Side (Belly)Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
3Primal: G - Plate
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
4Primal: C - ChuckSpecies: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
5Primal: H - Rib or RackSpecies: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 6-10
PartContestantJudge
6Primal: I - RoundSpecies: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
7 Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
8Primal: A - Breast
Retail: 12 - Roasts - Center Rib Roast		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
9Primal: B - Brisket
Retail: 72 - Chops - Rib Chop (Frenched)		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
10Primal: F - LoinSpecies: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 11-15
PartContestantJudge
11Primal: J - Shoulder
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
12Primal: N - Various Meats
Retail: 80 - Variety - Tongue		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
13Primal: M - Variety Meats
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
14 Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
15 Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 16-20
PartContestantJudge
16Retail: 11 - Roasts - Center Loin RoastSpecies: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
17Retail: 77 - Variety - KidneySpecies: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
18Retail: 10 - Roasts - Brisket, Whole (Bnls)Species: Beef
Primal: A - Breast
Retail: 10 - Roasts - Brisket, Whole (Bnls)
19Retail: 81 - Variety - TripeSpecies: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
20Retail: 90 - Smoked/Cured - Center SliceSpecies: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21 Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
22Retail: 86 - Various - HocksSpecies: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
23Retail: 31 - Roasts - Sirloin HalfSpecies: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
24Retail: 16 - Roasts - Frenched StyleSpecies: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
25Retail: 19 - Roasts - Loin RoastSpecies: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 26-30
PartContestantJudge
26Retail: 13 - Roasts - Eye Roast (Bnls)Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
27Retail: 22 - Roasts - Rib RoastSpecies: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
28Retail: 21 - Roasts - Petite TenderSpecies: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
29Retail: 89 - Smoked/Cured - Brisket, CornedSpecies: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
30Retail: 79 - Variety - OxtailSpecies: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 31-35
PartContestantJudge
31Retail: 74 - Chops - Top Loin ChopSpecies: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
32Retail: 92 - Smoked/Cured - HocksSpecies: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
33Retail: 78 - Variety - LiverSpecies: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
34Retail: 29 - Roasts - Shoulder Roast (Bnls)Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
35Retail: 97 - Smoked/Cured - Shank PortionSpecies: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Retail: 88 - Various - ShankSpecies: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
37Retail: 68 - Chops - Butterflied Chop (Bnls)Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
38Retail: 82 - Various - Beef for StewSpecies: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
39Retail: 23 - Roasts - Rib Roast (Frenched)Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
40Retail: 87 - Various - Sausage Link/PattieSpecies: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID Sum
10
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
Written Exam - Points per Question2
 
Written Exam #6-10
Written Exam - Points per Question2
 
Written Exam #11-15
Written Exam - Points per Question2
 
Written Exam #16-20
Written Exam - Points per Question2
 
Written Exam #21-25
Written Exam - Points per Question2
 
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
 

AWS100: Tuesday, February 3, 2026