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

ID: 6 - 1 -
Team Name: Northern Burlington
Participant Name:
MYLA CHAMPAGNE
Individual Rank: 28
Individual Total Score: 219
Team Rank: 7
Team Total Score: 890
View e-Scansheet

DefinitionResponsesScore
Class 1: Beef Carcass
PartContestantJudge
143124312
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C4
50
Class 2: Pork Loin
PartContestantJudge
241231243
Placing 2 - Cut A5
Placing 2 - Cut B2
Placing 2 - Cut C4
41
Class 3: Lamb Carcass
PartContestantJudge
342313421
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C2
37
Class 4: Pork Chops 50
Placing Class 5  
Placing Class 6  
Placing Sum
178
Questions on Placing Classes
PartContestantJudge
12 
21 
34 
43 
54 
61 
74 
84 
91 
102 
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: Beef
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
2Species: Beef
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
3Species: Beef
Primal: C - Chuck
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
5Species: Lamb
Primal: F - Loin
Retail: 77 - Variety - Kidney
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
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: E - Ham or Leg
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye 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: Beef
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
10Species: Pork
Primal: C - Chuck
Retail: 75 - Chops - Top Loin Chop (Bnls)
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
5
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast
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: 81 - Variety - Tripe
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: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
14Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: E - Ham or Leg
Retail: 19 - Roasts - Loin Roast
Cookery: Dry 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: E - Ham or Leg		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
17Cookery: Dry HeatSpecies: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
18 Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
19 Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
20 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
1
Meat ID 21-25
PartContestantJudge
21 Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
22Species: Pork
Primal: D - Flank
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
23Species: Beef
Primal: F - Loin
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
24Species: Pork
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
25Species: Beef
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or 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
11
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat
27Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
28Species: Pork
Primal: M - Variety Meats
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
29Species: Beef
Primal: A - Breast
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
30Species: Beef
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
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
7
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
41
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
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
1B 
2A 
3D 
4B 
5D 
Written Exam - Points per Question3
0
Written Exam #6-10
PartContestantJudge
6A 
7C 
8B 
9D 
10A 
Written Exam - Points per Question3
0
Written Exam #11-15
PartContestantJudge
11B 
12C 
13C 
14C 
15A 
Written Exam - Points per Question3
0
Written Exam #16-20
PartContestantJudge
16C 
17D 
18A 
19C 
20B 
Written Exam - Points per Question3
0
Written Exam #21-25
PartContestantJudge
21A 
22D 
23D 
24A 
25D 
Written Exam - Points per Question3
0
Written Exam #26-30
PartContestantJudge
26D 
27B 
28D 
29B 
30D 
Written Exam - Points per Question3
0
Written Exam Total
0

AWS100: Tuesday, February 3, 2026