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:
JESSICA CORCUERA
Individual Rank: 45
Individual Total Score: 858
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
342134213
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
50
Placing 4R - Pork Cuts
PartContestantJudge
423412341
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
512431234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C5
45
Placing 6 - Beef Carc.
PartContestantJudge
614231423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
50
Placing 7 - Beef Cuts
PartContestantJudge
734123412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
50
Placing 8 - Pork Carc.
PartContestantJudge
812431423
Placing 8 - Cut A5
Placing 8 - Cut B2
Placing 8 - Cut C3
48
Placing 9 - Pork Wole. / Retail
PartContestantJudge
912341243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
48
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1031423421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
39
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4321
Reasons Score: 34		 
34
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2134
Reasons Score: 32		 
32
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4213
Reasons Score: 36		 
36
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2341
Reasons Score: 33		 
33
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1243
Reasons Score: 10		 
10
Quality
PartContestantJudge
1Low CommercialHigh Commercial
2High SelectLow Choice
3High StandardLow Select
4Low PrimeLow Prime
5Avg. PrimeAvg. Prime
6Low SelectHigh Select
7High ChoiceHigh Choice
8Low ChoiceLow Choice
9High SelectLow Choice
10Low ChoiceLow Choice
11High ChoiceAvg. Choice
12Low CommercialLow Commercial
13High StandardHigh Choice
14High StandardHigh Select
15High CommercialLow Choice
110
Yield
PartContestantJudge
13.73.9
23.93.5
31.91.1
45.04.7
54.53.8
61.51.3
75.55.1
84.74.2
92.72.1
105.65.1
112.12.2
123.52.4
134.53.8
143.41.9
154.34.2
75
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

  • 6- Fat exceeds recommended depth

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 23- Meets all specifications
  • 14- Muscle number incorrect
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 23- Meets all specifications
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 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
    		•
    		3
    Specification 7
    PartContestantJudge
    7
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect

  • 22- Sacral / caudal vertebrae number or removal
  • 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
  • 9- Foot / shank removal location
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
    		•
    		3
    Specification 10
    PartContestantJudge
    10
  • 13- Lymph gland and associated fat present or removed
  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		7
    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
    		264
    Beef Grading Total
    		185
    Overall Beef Total
    		449
    Lamb Judging Total
    		94
    Pork Judging Total
    		265
    Placing Total
    		478
    Specifications Total
    		50
    Questions Total
    		 
    Reasons Total
    		145
    Overall Score
    		858
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026