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:
GRANT ALEXANDER
Individual Rank: 72
Individual Total Score: 962
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
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
612431423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
44
Placing 7 - Beef Cuts
PartContestantJudge
731423412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
46
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
921341243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
46
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043123421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
45
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4321
Reasons Score: 39		 
39
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2134
Reasons Score: 33		 
33
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4213
Reasons Score: 39		 
39
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2431
Reasons Score: 36		 
36
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1324
Reasons Score: 37		 
37
Quality
PartContestantJudge
1High CommercialHigh Commercial
2Low ChoiceLow Choice
3Low SelectLow Select
4Low PrimeLow Prime
5High ChoiceAvg. Prime
6Low ChoiceHigh Select
7Low PrimeHigh Choice
8Avg. ChoiceLow Choice
9Low ChoiceLow Choice
10Avg. ChoiceLow Choice
11High ChoiceAvg. Choice
12Low CommercialLow Commercial
13Low PrimeHigh Choice
14High StandardHigh Select
15Low ChoiceLow Choice
128
Yield
PartContestantJudge
13.63.9
22.83.5
31.51.1
45.04.7
53.83.8
61.31.3
73.95.1
83.54.2
91.72.1
104.65.1
111.62.2
122.62.4
133.73.8
141.81.9
154.34.2
96
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 3- Chine / feather bone removal
  • 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

  • 14- Muscle number incorrect

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

  • 20- Rib number incorrect
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 14- Muscle number incorrect

  • 15- Muscle relative size incorrect
  • 14- Muscle number incorrect
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		10
    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
  • 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
    		•
    		10
    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
  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		10
    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
    		260
    Beef Grading Total
    		224
    Overall Beef Total
    		484
    Lamb Judging Total
    		129
    Pork Judging Total
    		268
    Placing Total
    		473
    Specifications Total
    		81
    Questions Total
    		 
    Reasons Total
    		184
    Overall Score
    		962
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026