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

ID: 63 - 2 -
Team Name: Cape May Tech
Participant Name:
DANIKA COUSE
Individual Rank: 23
Individual Total Score: 231
Team Rank: 12
Team Total Score: 753
View e-Scansheet

DefinitionResponsesScore
Class 1: Beef Carcass
PartContestantJudge
141234312
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C4
42
Class 2: Pork Loin
PartContestantJudge
221431243
Placing 2 - Cut A5
Placing 2 - Cut B2
Placing 2 - Cut C4
45
Class 3: Lamb Carcass
PartContestantJudge
313423421
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C2
30
Class 4: Pork Chops 45
Placing Class 5  
Placing Class 6  
Placing Sum
162
Questions on Placing Classes
PartContestantJudge
12 
22 
31 
44 
52 
61 
73 
82 
91 
104 
Questions - Points per Question5
0
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: J - Shoulder
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
2Species: Lamb
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
3Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
4Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
5Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry 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
12
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: K - Side (Belly)
Retail: 21 - Roasts - Petite Tender
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: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
8Species: Lamb
Primal: E - Ham or Leg
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
9Species: Lamb
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
10Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or 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
7
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
12Species: Beef
Primal: F - Loin
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
13Species: Pork
Primal: E - Ham or Leg
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
14Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		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
9
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
17Species: Beef
Primal: A - Breast
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
18Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
19Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
20Species: Pork
Primal: E - Ham or Leg
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: G - Plate
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
22Species: Lamb
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: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
24Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
25Species: Beef
Primal: F - Loin
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist 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
16
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: E - Ham or Leg
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
27Species: Beef
Primal: L - Spareribs
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
28Species: Lamb
Primal: D - Flank
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
29Species: Beef
Primal: J - Shoulder
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: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or 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
8
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
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
69
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
5CullCull
6CullKeep
7KeepCull
8KeepKeep
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
1C 
2D 
3D 
4C 
5C 
Written Exam - Points per Question3
0
Written Exam #6-10
PartContestantJudge
6A 
7C 
8B 
9B 
10B 
Written Exam - Points per Question3
0
Written Exam #11-15
PartContestantJudge
11B 
12C 
13C 
14A 
15A 
Written Exam - Points per Question3
0
Written Exam #16-20
PartContestantJudge
16D 
17D 
18B 
19D 
20D 
Written Exam - Points per Question3
0
Written Exam #21-25
PartContestantJudge
21C 
22D 
23D 
24D 
25C 
Written Exam - Points per Question3
0
Written Exam #26-30
PartContestantJudge
26B 
27A 
28B 
29A 
30C 
Written Exam - Points per Question3
0
Written Exam Total
0

AWS100: Tuesday, February 3, 2026