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: 12 - -
Team Name: Texas Tech University - Alt
Participant Name:
AVERY DIERS
Individual Rank: 6
Individual Total Score: 1061
Team Rank: 10
Team Total Score: 4131

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
142314231
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
50
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
512341234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C5
50
Placing 6 - Beef Carc.
PartContestantJudge
641231423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
47
Placing 7 - Beef Cuts
PartContestantJudge
734123412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
50
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
921431243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
48
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1034123421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
47
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4231
Reasons Score: 45		 
45
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2134
Reasons Score: 38		 
38
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4213
Reasons Score: 46		 
46
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2341
Reasons Score: 45		 
45
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1234
Reasons Score: 42		 
42
Quality
PartContestantJudge
1High CommercialHigh Commercial
2Low ChoiceLow Choice
3High StandardLow Select
4High ChoiceLow Prime
5Low PrimeAvg. Prime
6High SelectHigh Select
7High ChoiceHigh Choice
8Avg. ChoiceLow Choice
9Low ChoiceLow Choice
10Avg. ChoiceLow Choice
11Avg. ChoiceAvg. Choice
12Low CommercialLow Commercial
13High ChoiceHigh Choice
14High SelectHigh Select
15Avg. ChoiceLow Choice
138
Yield
PartContestantJudge
13.93.9
23.23.5
31.01.1
44.64.7
53.23.8
61.21.3
75.15.1
84.24.2
91.82.1
105.05.1
111.62.2
122.32.4
133.73.8
142.11.9
154.84.2
118
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

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

  • 20- Rib number incorrect
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		10
    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
  • 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

  • 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

  • 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
  • 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
    		280
    Beef Grading Total
    		256
    Overall Beef Total
    		536
    Lamb Judging Total
    		139
    Pork Judging Total
    		289
    Placing Total
    		492
    Specifications Total
    		97
    Questions Total
    		 
    Reasons Total
    		216
    Overall Score
    		1061
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026