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

ID: 45 - -
Team Name: Fort Valley State University - Alt
Participant Name:
JA VON MARTIN
Individual Rank: 23
Individual Total Score: 563
Team Rank: 7
Team Total Score: 1160

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
121344231
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
16
Placing 2R - Beef Cuts
PartContestantJudge
232142134
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C6
36
Placing 3R - Pork Carc.
PartContestantJudge
314234213
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
40
Placing 4R - Pork Cuts
PartContestantJudge
432412341
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C5
45
Placing 5R - Lamb Carc.
PartContestantJudge
513241234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C5
47
Placing 6 - Beef Carc.
PartContestantJudge
624311423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
19
Placing 7 - Beef Cuts
PartContestantJudge
721343412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
16
Placing 8 - Pork Carc.
PartContestantJudge
823141423
Placing 8 - Cut A5
Placing 8 - Cut B2
Placing 8 - Cut C3
26
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943121243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
26
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.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Lamb Carc.
 
Quality
PartContestantJudge
1Low StandardHigh Commercial
2High SelectLow Choice
3High StandardLow Select
4Low ChoiceLow Prime
5Low SelectAvg. Prime
6Avg. ChoiceHigh Select
7High SelectHigh Choice
8Low ChoiceLow Choice
9Avg. ChoiceLow Choice
10Low ChoiceLow Choice
11High ChoiceAvg. Choice
12High ChoiceLow Commercial
13High SelectHigh Choice
14High ChoiceHigh Select
15High SelectLow Choice
65
Yield
PartContestantJudge
13.63.9
23.13.5
31.81.1
43.94.7
52.93.8
62.01.3
74.15.1
83.44.2
92.42.1
104.85.1
112.02.2
122.72.4
132.63.8
142.91.9
153.64.2
57
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
    124
    212
    333
    421
    523
    611
    732
    841
    922
    1043
    Questions - Points per Question5
    		15
    Questions 2 - Beef Cuts
    PartContestantJudge
    114
    232
    322
    444
    533
    623
    711
    822
    911
    1044
    Questions - Points per Question5
    		35
    Questions 3 - Pork Carc.
    PartContestantJudge
    122
    233
    342
    413
    541
    611
    744
    812
    932
    1013
    Questions - Points per Question5
    		20
    Questions 4 - Pork Cuts
    PartContestantJudge
    111
    222
    341
    433
    541
    623
    734
    811
    932
    1021
    Questions - Points per Question5
    		20
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    244
    332
    422
    511
    644
    731
    833
    944
    1021
    Questions - Points per Question5
    		35
    Beef Judging Total
    		137
    Beef Grading Total
    		122
    Overall Beef Total
    		259
    Lamb Judging Total
    		127
    Pork Judging Total
    		177
    Placing Total
    		316
    Specifications Total
    		 
    Questions Total
    		125
    Reasons Total
    		 
    Overall Score
    		563
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026