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:
ZARIEN VILSAINT
Individual Rank: 38
Individual Total Score: 674
Team Rank: 10
Team Total Score: 2642

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
341234213
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
513421234
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
734213412
Placing 7 - Cut A3
Placing 7 - Cut B4
Placing 7 - Cut C4
46
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
914321243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
40
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1023143421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
30
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 PrimeHigh Commercial
2Low ChoiceLow Choice
3Low SelectLow Select
4High ChoiceLow Prime
5Avg. ChoiceAvg. Prime
6High SelectHigh Select
7High ChoiceHigh Choice
8Low ChoiceLow Choice
9Low ChoiceLow Choice
10Low ChoiceLow Choice
11Avg. ChoiceAvg. Choice
12Low ChoiceLow Commercial
13Avg. ChoiceHigh Choice
14High SelectHigh Select
15Low ChoiceLow Choice
116
Yield
PartContestantJudge
11.83.9
22.23.5
33.71.1
42.94.7
53.63.8
63.21.3
73.85.1
82.74.2
92.92.1
103.75.1
112.42.2
123.02.4
132.73.8
143.91.9
153.64.2
26
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
    333
    411
    523
    621
    732
    811
    922
    1033
    Questions - Points per Question5
    		30
    Questions 2 - Beef Cuts
    PartContestantJudge
    114
    232
    322
    414
    543
    623
    711
    822
    921
    1034
    Questions - Points per Question5
    		15
    Questions 3 - Pork Carc.
    PartContestantJudge
    122
    213
    342
    433
    521
    611
    724
    842
    922
    1043
    Questions - Points per Question5
    		20
    Questions 4 - Pork Cuts
    PartContestantJudge
    111
    232
    311
    433
    521
    623
    744
    811
    922
    1021
    Questions - Points per Question5
    		30
    Questions 5 - Lamb Carc.
    PartContestantJudge
    131
    224
    332
    442
    511
    624
    731
    833
    914
    1031
    Questions - Points per Question5
    		10
    Beef Judging Total
    		219
    Beef Grading Total
    		142
    Overall Beef Total
    		361
    Lamb Judging Total
    		79
    Pork Judging Total
    		234
    Placing Total
    		427
    Specifications Total
    		 
    Questions Total
    		105
    Reasons Total
    		 
    Overall Score
    		674
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026