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

ID: 554 - 30 -
Team Name: Quincy Middle
Participant Name:
ROCCO FIMM*
Individual Rank: 23
Individual Total Score: 190
Team Rank: 2
Team Total Score: 1225
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
313423241
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C2
36
Placing Class 4
PartContestantJudge
421343214
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C2
42
Placing Class 5
PartContestantJudge
512344213
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C4
31
Placing Class 6
PartContestantJudge
731424231
Placing 6 - Cut A2
Placing 6 - Cut B3
Placing 6 - Cut C3
28
Placing Sum
137
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High Prime 
2Quality: Low Select 
4Quality: High Comm. 
6Quality: Average Utility 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
 
Carcass Grading Total
0
Formulation Solution
PartContestantJudge
10507
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1DD
2AC
3BD
4BA
5CC
6CB
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
2Species: Pork
Primal: K - Side (Belly)
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
3Species: Beef
Primal: A - Breast
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
4Species: Beef
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
5Species: Beef
Primal: A - Breast
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: 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
5
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: M - Variety Meats
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
7Species: Beef
Primal: K - Side (Belly)
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
8Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
9Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
10Species: Lamb
Primal: E - Ham or Leg
Cookery: Moist Heat		Species: 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
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
12Primal: K - Side (Belly)
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
13Species: Lamb
Primal: N - Various Meats		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
14Species: Pork
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
15Species: Lamb
Primal: K - Side (Belly)
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		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
1
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: E - Ham or Leg
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
17Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
18Species: Beef
Primal: K - Side (Belly)
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: A - Breast
Retail: 10 - Roasts - Brisket, Whole (Bnls)
19Species: Beef
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
20Species: Beef
Primal: M - Variety Meats
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: 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
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
22Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
23Species: Pork
Primal: D - Flank
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
24Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
25Species: Pork
Primal: L - Spareribs
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: 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
12
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
27Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
28Species: Beef
Primal: K - Side (Belly)
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
29Species: Beef
Primal: K - Side (Belly)
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
30Species: Lamb
Primal: D - Flank
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: 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
7
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: G - Plate
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
32Species: Pork
Primal: F - Loin		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
33Species: Beef
Primal: H - Rib or Rack
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
34Species: Lamb
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
35Species: Beef
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender		Species: 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
2
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
37Species: Lamb
Primal: K - Side (Belly)
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
38Species: Lamb
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
39Species: Beef
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
40Species: Beef
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: 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
9
Meat ID Sum
43
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