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: 36 - -
Team Name: Garden City Community College - Alt
Participant Name:
RAEGAN MATTKE
Individual Rank: 21
Individual Total Score: 714
Team Rank: 9
Team Total Score: 714

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
141234231
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C6
36
Placing 2R - Beef Cuts
PartContestantJudge
223142134
Placing 2 - Cut A4
Placing 2 - Cut B5
Placing 2 - Cut C6
45
Placing 3R - Pork Carc.
PartContestantJudge
314324213
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
32
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
641231423
Placing 6 - Cut A3
Placing 6 - Cut B6
Placing 6 - Cut C4
47
Placing 7 - Beef Cuts
PartContestantJudge
731423412
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
923141243
Placing 9 - Cut A2
Placing 9 - Cut B4
Placing 9 - Cut C2
38
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043213421
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C3
48
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
1Avg. PrimeHigh Commercial
2Low ChoiceLow Choice
3Low SelectLow Select
4High ChoiceLow Prime
5Low PrimeAvg. Prime
6High SelectHigh Select
7High ChoiceHigh Choice
8Avg. ChoiceLow Choice
9Avg. ChoiceLow Choice
10High ChoiceLow Choice
11High ChoiceAvg. Choice
12High SelectLow Commercial
13Low PrimeHigh Choice
14High SelectHigh Select
15Avg. ChoiceLow Choice
111
Yield
PartContestantJudge
13.53.9
22.53.5
31.31.1
43.64.7
51.13.8
62.61.3
74.55.1
82.74.2
91.62.1
104.75.1
111.52.2
123.52.4
134.73.8
142.11.9
152.54.2
41
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
    212
    313
    411
    523
    641
    732
    811
    922
    1043
    Questions - Points per Question5
    		20
    Questions 2 - Beef Cuts
    PartContestantJudge
    134
    232
    322
    444
    533
    623
    711
    822
    911
    1044
    Questions - Points per Question5
    		35
    Questions 3 - Pork Carc.
    PartContestantJudge
    122
    233
    342
    423
    511
    631
    724
    832
    942
    1013
    Questions - Points per Question5
    		15
    Questions 4 - Pork Cuts
    PartContestantJudge
    111
    222
    341
    433
    511
    623
    744
    811
    932
    1011
    Questions - Points per Question5
    		35
    Questions 5 - Lamb Carc.
    PartContestantJudge
    131
    244
    332
    432
    511
    644
    721
    823
    944
    1031
    Questions - Points per Question5
    		20
    Beef Judging Total
    		229
    Beef Grading Total
    		152
    Overall Beef Total
    		381
    Lamb Judging Total
    		115
    Pork Judging Total
    		218
    Placing Total
    		437
    Specifications Total
    		 
    Questions Total
    		125
    Reasons Total
    		 
    Overall Score
    		714
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026