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: 2 - -
Team Name: University of Illinois
Participant Name:
NICK SABO
Individual Rank: 39
Individual Total Score: 926
Team Rank: 9
Team Total Score: 3839

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
134214231
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
40
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
424312341
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C5
47
Placing 5R - Lamb Carc.
PartContestantJudge
513241234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C5
47
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
913241243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
42
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1034213421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3421
Reasons Score: 31		 
31
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2134
Reasons Score: 32		 
32
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4213
Reasons Score: 37		 
37
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2431
Reasons Score: 35		 
35
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1324
Reasons Score: 42		 
42
Quality
PartContestantJudge
1High CommercialHigh Commercial
2Low ChoiceLow Choice
3High StandardLow Select
4Low PrimeLow Prime
5Low PrimeAvg. Prime
6Low SelectHigh Select
7High ChoiceHigh Choice
8High SelectLow Choice
9High SelectLow Choice
10Low ChoiceLow Choice
11High ChoiceAvg. Choice
12High UtilityLow Commercial
13Low PrimeHigh Choice
14Low SelectHigh Select
15Low ChoiceLow Choice
132
Yield
PartContestantJudge
14.13.9
23.23.5
31.01.1
45.24.7
53.53.8
62.11.3
75.35.1
83.34.2
92.22.1
105.75.1
111.82.2
123.32.4
133.83.8
142.41.9
154.84.2
86
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
  • 6- Fat exceeds recommended depth

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

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

  • 13- Lymph gland and associated fat present or removed
  • 14- Muscle number incorrect
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 19- Rib mark incorrect
  • 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

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 7- Fat / skin not trimmed or tapered to proper length

  • 13- Lymph gland and associated fat present or removed

  • 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
    		•
    		3
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length

  • 9- Foot / shank removal location
  • 4- Deckle and associated fat removal

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

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
    		•
    		3
    Specification 10
    PartContestantJudge
    10
  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
  • 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
    		253
    Beef Grading Total
    		218
    Overall Beef Total
    		471
    Lamb Judging Total
    		139
    Pork Judging Total
    		259
    Placing Total
    		474
    Specifications Total
    		57
    Questions Total
    		 
    Reasons Total
    		177
    Overall Score
    		926
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026