The ScanMan
The Great Western Shootout CDE Interscholastics
Jan 15, 2026
Meats
Overall

ID: 12 - 1 -
Team Name: ALVA
Participant Name:
ELIM MEEKER
Individual Rank: 48
Individual Total Score: 103
Team Rank: 9
Team Total Score: 389
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
121434321
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C4
22
Placing Class 2
PartContestantJudge
213241234
Placing 2 - Cut A1
Placing 2 - Cut B1
Placing 2 - Cut C1
49
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
71
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
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
2Species: Beef
Primal: I - Round
Retail: 41 - Steaks - Arm Steak		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
3Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
4Species: Pork
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
5Species: Beef
Primal: D - Flank
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round 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
8
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
7Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
8Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
9Species: Beef
Primal: C - Chuck
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
10Species: Beef
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
12Species: Beef
Primal: K - Side (Belly)
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
13Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
14Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
15Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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
11
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
17Species: Beef
Primal: I - Round
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
18Species: Beef
Primal: B - Brisket
Retail: 25 - Roasts - Rump Portion		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
19Species: Beef
Primal: D - Flank
Retail: 03 - Roasts - Arm Roast		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
20Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
32
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Tuesday, February 3, 2026