The ScanMan
New Jersey FFA Winter CDEs
Jan 22, 2026
2026 Meats Evaluation & Technology
Overall

ID: 42 - 2 -
Team Name: Union County
Participant Name:
KAYCEE BAPTISTE
Individual Rank: 26
Individual Total Score: 282
Team Rank: 4
Team Total Score: 1223
View e-Scansheet

DefinitionResponsesScore
Class 1: Beef Carcass
PartContestantJudge
113424312
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C4
36
Class 2: Pork Loin
PartContestantJudge
212431243
Placing 2 - Cut A5
Placing 2 - Cut B2
Placing 2 - Cut C4
50
Class 3: Lamb Carcass
PartContestantJudge
312343421
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C2
16
Class 4: Pork Chops 40
Placing Class 5  
Placing Class 6  
Placing Sum
142
Questions on Placing Classes
PartContestantJudge
142
222
324
433
524
641
743
822
911
1043
Questions - Points per Question5
20
Keep/Cull
PartContestantJudge
6 Cull
7 Keep
8 Cull
9 Keep
10 Cull
11 Keep
12 Cull
13 Keep
Keep/Cull Point Values1: 08
2: 12
3: 07
4: 09
5: 01
6: 14
7: 05
8: 15
 
Quality Grading  
Yield Grading  
Carcass Grading Total
 
Team Activity Formulation Solution
PartContestantJudge
1 06
Formulation Solution - Points per Question10
 
Team Activity Formulation Questions
PartContestantJudge
1 A
2 C
3 B
4 B
5 D
6 A
7 C
8 B
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: I - Round
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
2Species: Beef
Primal: N - Various Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
3Species: Pork
Primal: G - Plate
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
4Species: Beef
Primal: F - Loin
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
5Species: Beef
Primal: C - Chuck
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: J - Shoulder
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: I - Round
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
8Species: Lamb
Primal: L - Spareribs
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
9Species: Lamb
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
10Species: Pork
Primal: G - Plate
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
13Species: Lamb
Primal: E - Ham or Leg
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
14Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: J - Shoulder
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
17Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
18Species: Beef
Primal: I - Round
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
19Species: Pork
Primal: D - Flank
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
20Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
17
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: D - Flank
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
22Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
23Species: Beef
Primal: B - Brisket
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
24Species: Pork
Primal: G - Plate
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
25Species: Pork
Primal: D - Flank
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: E - Ham or Leg
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
27Species: Pork
Primal: D - Flank
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
28Species: Beef
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
29Species: Beef
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
30Species: Lamb
Primal: G - Plate
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: I - Round
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		 
32Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		 
33Species: Pork
Primal: G - Plate
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
66
Reasons 1
 
Reasons 2
 
Team Activity - Keep/Cull Raw Score
PartContestantJudge
1  50
 
Reasons Total
 
Team Activity - Placing  
Team Activity - Questions  
Team Activity - K/C - Scored in seperate event
PartContestantJudge
1CullCull
2KeepKeep
3CullCull
4KeepKeep
5KeepCull
6CullKeep
7KeepCull
8CullKeep
Team Activity - Keep/Cull Points1: 08
2: 12
3: 07
4: 09
5: 01
6: 14
7: 05
8: 15
0
Team Activity Total
0
Written Exam #1-5
PartContestantJudge
1DA
2CB
3DD
4BA
5BB
Written Exam - Points per Question3
6
Written Exam #6-10
PartContestantJudge
6CB
7CC
8BD
9AD
10BD
Written Exam - Points per Question3
3
Written Exam #11-15
PartContestantJudge
11CD
12AA
13CC
14BC
15AA
Written Exam - Points per Question3
9
Written Exam #16-20
PartContestantJudge
16BC
17CC
18BB
19AA
20CD
Written Exam - Points per Question3
9
Written Exam #21-25
PartContestantJudge
21BB
22CC
23DD
24CC
25DD
Written Exam - Points per Question3
15
Written Exam #26-30
PartContestantJudge
26BB
27BB
28AB
29DD
30BB
Written Exam - Points per Question3
12
Written Exam Total
54

AWS100: Tuesday, February 3, 2026