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

ID: 3 - -
Team Name: University of Illinois - Alt
Participant Name:
BRADLEY BURLA
Individual Rank: 76
Individual Total Score: 813
Team Rank: 15
Team Total Score: 3608

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
221432134
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C6
44
Placing 3R - Pork Carc.
PartContestantJudge
324134213
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
48
Placing 4R - Pork Cuts
PartContestantJudge
423412341
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
534211234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C5
13
Placing 6 - Beef Carc.
PartContestantJudge
641231423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
47
Placing 7 - Beef Cuts
PartContestantJudge
714323412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
36
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
912341243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
48
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1023143421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
30
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4321
Reasons Score: 26		 
26
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2143
Reasons Score: 27		 
27
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 2413
Reasons Score: 32		 
32
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2341
Reasons Score: 26		 
26
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3421
Reasons Score: 26		 
26
Quality
PartContestantJudge
1Avg. PrimeHigh Commercial
2Low ChoiceLow Choice
3Low SelectLow Select
4Low PrimeLow Prime
5Low PrimeAvg. Prime
6Low ChoiceHigh Select
7High ChoiceHigh Choice
8Avg. ChoiceLow Choice
9Low ChoiceLow Choice
10Avg. ChoiceLow Choice
11High ChoiceAvg. Choice
12Low CommercialLow Commercial
13Low PrimeHigh Choice
14High SelectHigh Select
15High ChoiceLow Choice
123
Yield
PartContestantJudge
14.03.9
22.83.5
31.31.1
44.34.7
53.73.8
61.41.3
75.35.1
84.54.2
92.22.1
105.45.1
111.72.2
123.62.4
134.23.8
142.61.9
154.94.2
92
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
    		•
    		3
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 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

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

  • 11- Length of cut
    		•
    		0
    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
  • 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
    		•
    		7
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length
    		•
    		3
    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
  • 11- Length of cut

  • 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
    		228
    Beef Grading Total
    		215
    Overall Beef Total
    		443
    Lamb Judging Total
    		69
    Pork Judging Total
    		254
    Placing Total
    		414
    Specifications Total
    		47
    Questions Total
    		 
    Reasons Total
    		137
    Overall Score
    		813
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026