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

ID: 49 - -
Team Name: Clarendon College
Participant Name:
MARCEL AVILA
Individual Rank: 22
Individual Total Score: 888
Team Rank: 1
Team Total Score: 3649

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
124134231
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
38
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
513241234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C5
47
Placing 6 - Beef Carc.
PartContestantJudge
643121423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
30
Placing 7 - Beef Cuts
PartContestantJudge
743213412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
43
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
1032413421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
45
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Lamb Carc.
 
Quality
PartContestantJudge
1High CommercialHigh Commercial
2Avg. ChoiceLow Choice
3Low SelectLow Select
4Avg. PrimeLow Prime
5Avg. PrimeAvg. Prime
6High SelectHigh Select
7High ChoiceHigh Choice
8Low ChoiceLow Choice
9High SelectLow Choice
10Low ChoiceLow Choice
11High ChoiceAvg. Choice
12Low CommercialLow Commercial
13Low PrimeHigh Choice
14High SelectHigh Select
15Low ChoiceLow Choice
140
Yield
PartContestantJudge
13.73.9
24.53.5
31.51.1
44.44.7
53.93.8
61.41.3
74.35.1
83.94.2
91.42.1
104.95.1
111.52.2
122.72.4
133.53.8
142.11.9
154.44.2
92
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1 
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 20- Rib number incorrect
    		•
    		 
    Specification 3
    PartContestantJudge
    3 
  • 14- Muscle number incorrect
    		•
    		 
    Specification 4
    PartContestantJudge
    4 
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		 
    Specification 5
    PartContestantJudge
    5 
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		 
    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
    		•
    		 
    Specification 7
    PartContestantJudge
    7 
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		 
    Specification 8
    PartContestantJudge
    8 
  • 4- Deckle and associated fat removal

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

  • 9- Foot / shank removal location

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

  • 13- Lymph gland and associated fat present or removed
    		•
    		 
    Questions 1 - Beef Carc.
    PartContestantJudge
    144
    222
    333
    411
    523
    641
    722
    831
    922
    1033
    Questions - Points per Question5
    		35
    Questions 2 - Beef Cuts
    PartContestantJudge
    144
    222
    322
    444
    533
    643
    711
    822
    911
    1044
    Questions - Points per Question5
    		45
    Questions 3 - Pork Carc.
    PartContestantJudge
    122
    233
    322
    433
    541
    611
    744
    842
    922
    1033
    Questions - Points per Question5
    		40
    Questions 4 - Pork Cuts
    PartContestantJudge
    111
    222
    311
    433
    511
    623
    744
    811
    922
    1011
    Questions - Points per Question5
    		45
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    244
    322
    422
    511
    644
    741
    833
    914
    1011
    Questions - Points per Question5
    		40
    Beef Judging Total
    		241
    Beef Grading Total
    		232
    Overall Beef Total
    		473
    Lamb Judging Total
    		132
    Pork Judging Total
    		283
    Placing Total
    		451
    Specifications Total
    		 
    Questions Total
    		205
    Reasons Total
    		 
    Overall Score
    		888
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026