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:
JAMES IVEY
Individual Rank: 39
Individual Total Score: 639
Team Rank: 10
Team Total Score: 2642

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
332144213
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
20
Placing 4R - Pork Cuts
PartContestantJudge
423142341
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C5
45
Placing 5R - Lamb Carc.
PartContestantJudge
531241234
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C5
39
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
812431423
Placing 8 - Cut A5
Placing 8 - Cut B2
Placing 8 - Cut C3
48
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
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 PrimeHigh Commercial
2High SelectLow Choice
3Low SelectLow Select
4Low PrimeLow Prime
5High ChoiceAvg. Prime
6Low ChoiceHigh Select
7High ChoiceHigh Choice
8Low ChoiceLow Choice
9Low ChoiceLow Choice
10Avg. ChoiceLow Choice
11High ChoiceAvg. Choice
12Low ChoiceLow Commercial
13High ChoiceHigh Choice
14High SelectHigh Select
15Avg. ChoiceLow Choice
115
Yield
PartContestantJudge
15.03.9
22.73.5
33.11.1
43.24.7
51.53.8
62.21.3
74.05.1
83.14.2
91.72.1
105.95.1
111.32.2
121.22.4
133.93.8
142.41.9
153.84.2
32
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
    343
    421
    533
    611
    712
    811
    922
    1033
    Questions - Points per Question5
    		25
    Questions 2 - Beef Cuts
    PartContestantJudge
    134
    222
    322
    444
    533
    623
    711
    812
    921
    1044
    Questions - Points per Question5
    		30
    Questions 3 - Pork Carc.
    PartContestantJudge
    122
    243
    322
    443
    511
    631
    724
    822
    912
    1033
    Questions - Points per Question5
    		25
    Questions 4 - Pork Cuts
    PartContestantJudge
    141
    222
    311
    433
    511
    623
    744
    841
    922
    1011
    Questions - Points per Question5
    		35
    Questions 5 - Lamb Carc.
    PartContestantJudge
    131
    244
    322
    412
    531
    644
    731
    823
    914
    1031
    Questions - Points per Question5
    		15
    Beef Judging Total
    		180
    Beef Grading Total
    		147
    Overall Beef Total
    		327
    Lamb Judging Total
    		91
    Pork Judging Total
    		221
    Placing Total
    		362
    Specifications Total
    		 
    Questions Total
    		130
    Reasons Total
    		 
    Overall Score
    		639
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026