The ScanMan
National Western in Honor of R. Paul Clayton
Jan 18, 2026
National Western- American Division
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 23 - -
Team Name: North Dakota State University
Participant Name:
JOSHUA BRAXTON
Individual Rank: 46
Individual Total Score: 817
Team Rank: 11
Team Total Score: 3361

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
143214231
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
48
Placing 2R - Beef Cuts
PartContestantJudge
221342134
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C6
50
Placing 3R - Pork Carc.
PartContestantJudge
342314213
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
46
Placing 4R - Pork Cuts
PartContestantJudge
423412341
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
513421234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C5
39
Placing 6 - Beef Carc.
PartContestantJudge
641231423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
47
Placing 7 - Beef Cuts
PartContestantJudge
743213412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
43
Placing 8 - Pork Carc.
PartContestantJudge
814231423
Placing 8 - Cut A5
Placing 8 - Cut B2
Placing 8 - Cut C3
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
934121243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
24
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1031243421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
34
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4321
Reasons Score: 35		 
35
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2134
Reasons Score: 35		 
35
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4231
Reasons Score: 40		 
40
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2341
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1342
Reasons Score: 35		 
35
Quality
PartContestantJudge
1Avg. CommercialHigh Commercial
2Low SelectLow Choice
3Low StandardLow Select
4Avg. PrimeLow Prime
5High PrimeAvg. Prime
6High StandardHigh Select
7Low PrimeHigh Choice
8Low ChoiceLow Choice
9High StandardLow Choice
10High SelectLow Choice
11Avg. ChoiceAvg. Choice
12High UtilityLow Commercial
13Avg. CommercialHigh Choice
14High StandardHigh Select
15Avg. UtilityLow Choice
88
Yield
PartContestantJudge
14.23.9
23.33.5
31.41.1
45.44.7
54.73.8
62.41.3
75.55.1
84.74.2
93.12.1
105.95.1
112.02.2
124.02.4
133.73.8
142.21.9
155.34.2
63
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

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

  • 20- Rib number incorrect
    		•
    		3
    Specification 3
    PartContestantJudge
    3
  • 11- Length of cut

  • 23- Meets all specifications
  • 14- Muscle number incorrect
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 6- Fat exceeds recommended depth
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 23- Meets all specifications
  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 4
    2 2
    3 3
    4 1
    5 3
    6 1
    7 2
    8 1
    9 2
    10 3
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 4
    2 2
    3 2
    4 4
    5 3
    6 3
    7 1
    8 2
    9 1
    10 4
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 2
    2 3
    3 2
    4 3
    5 1
    6 1
    7 4
    8 2
    9 2
    10 3
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 1
    2 2
    3 1
    4 3
    5 1
    6 3
    7 4
    8 1
    9 2
    10 1
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 4
    3 2
    4 2
    5 1
    6 4
    7 1
    8 3
    9 4
    10 1
    Questions - Points per Question5
    		 
    Beef Judging Total
    		258
    Beef Grading Total
    		151
    Overall Beef Total
    		409
    Lamb Judging Total
    		108
    Pork Judging Total
    		246
    Placing Total
    		431
    Specifications Total
    		54
    Questions Total
    		 
    Reasons Total
    		181
    Overall Score
    		817
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026