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: 44 - -
Team Name: Fort Valley State University
Participant Name:
IMANI MORELAND
Individual Rank: 36
Individual Total Score: 734
Team Rank: 10
Team Total Score: 2642

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
134214231
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
40
Placing 2R - Beef Cuts
PartContestantJudge
221342134
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C6
50
Placing 3R - Pork Carc.
PartContestantJudge
323144213
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
28
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
641321423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
43
Placing 7 - Beef Cuts
PartContestantJudge
743123412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
47
Placing 8 - Pork Carc.
PartContestantJudge
821431423
Placing 8 - Cut A5
Placing 8 - Cut B2
Placing 8 - Cut C3
41
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943211243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
24
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1032143421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
37
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 ChoiceHigh Commercial
2Avg. ChoiceLow Choice
3Low SelectLow Select
4High ChoiceLow Prime
5Avg. ChoiceAvg. Prime
6High SelectHigh Select
7Avg. ChoiceHigh Choice
8Low ChoiceLow Choice
9High SelectLow Choice
10Low ChoiceLow Choice
11Avg. ChoiceAvg. Choice
12Low ChoiceLow Commercial
13High ChoiceHigh Choice
14High SelectHigh Select
15Low ChoiceLow Choice
112
Yield
PartContestantJudge
15.23.9
22.33.5
31.01.1
45.54.7
54.53.8
61.51.3
74.25.1
84.14.2
92.32.1
105.75.1
112.72.2
123.22.4
134.23.8
142.71.9
153.54.2
62
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
    232
    313
    441
    533
    621
    742
    811
    932
    1013
    Questions - Points per Question5
    		15
    Questions 2 - Beef Cuts
    PartContestantJudge
    144
    222
    322
    444
    523
    633
    711
    822
    911
    1014
    Questions - Points per Question5
    		40
    Questions 3 - Pork Carc.
    PartContestantJudge
    142
    243
    322
    423
    521
    611
    724
    832
    912
    1033
    Questions - Points per Question5
    		15
    Questions 4 - Pork Cuts
    PartContestantJudge
    111
    222
    311
    433
    511
    633
    744
    811
    922
    1021
    Questions - Points per Question5
    		45
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    244
    322
    432
    511
    644
    721
    833
    934
    1011
    Questions - Points per Question5
    		35
    Beef Judging Total
    		235
    Beef Grading Total
    		174
    Overall Beef Total
    		409
    Lamb Judging Total
    		122
    Pork Judging Total
    		203
    Placing Total
    		410
    Specifications Total
    		 
    Questions Total
    		150
    Reasons Total
    		 
    Overall Score
    		734
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026