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: 52 - -
Team Name: Eastern Oklahoma State College
Participant Name:
CADEN RUSSELL
Individual Rank: 19
Individual Total Score: 895
Team Rank: 3
Team Total Score: 3623

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
342314213
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
46
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
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
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
1031423421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
39
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 PrimeHigh Commercial
2Avg. ChoiceLow Choice
3Low SelectLow Select
4Avg. PrimeLow Prime
5Avg. PrimeAvg. Prime
6High SelectHigh Select
7Low PrimeHigh Choice
8Avg. ChoiceLow Choice
9Low ChoiceLow Choice
10Low ChoiceLow Choice
11Low PrimeAvg. Choice
12Low CommercialLow Commercial
13High ChoiceHigh Choice
14High SelectHigh Select
15Avg. ChoiceLow Choice
125
Yield
PartContestantJudge
14.03.9
23.13.5
31.21.1
44.34.7
54.23.8
61.81.3
75.45.1
83.44.2
91.92.1
105.45.1
111.82.2
123.32.4
133.63.8
142.21.9
155.44.2
87
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
    343
    411
    523
    611
    742
    811
    922
    1033
    Questions - Points per Question5
    		35
    Questions 2 - Beef Cuts
    PartContestantJudge
    144
    222
    322
    444
    533
    633
    711
    822
    911
    1044
    Questions - Points per Question5
    		50
    Questions 3 - Pork Carc.
    PartContestantJudge
    122
    233
    322
    433
    511
    611
    744
    832
    922
    1033
    Questions - Points per Question5
    		45
    Questions 4 - Pork Cuts
    PartContestantJudge
    111
    222
    311
    433
    541
    633
    744
    811
    932
    1011
    Questions - Points per Question5
    		40
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    244
    322
    442
    511
    644
    741
    823
    944
    1011
    Questions - Points per Question5
    		35
    Beef Judging Total
    		283
    Beef Grading Total
    		212
    Overall Beef Total
    		495
    Lamb Judging Total
    		121
    Pork Judging Total
    		279
    Placing Total
    		478
    Specifications Total
    		 
    Questions Total
    		205
    Reasons Total
    		 
    Overall Score
    		895
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026