The ScanMan
Illinois Meats Series Eickman's Processing
Jan 31, 2026
Junior Division
Grading Identification Individual Overall Overall Placings Questions

ID: 9001 - -
Team Name: Ogle 4H Juniors
Participant Name:
CORA HERRING
Individual Rank: 24
Individual Total Score: 256
Team Rank: 6
Team Total Score: 761
View e-Scansheet

DefinitionResponsesScore
Pork Hams
PartContestantJudge
131423142
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C6
50
Pork Rib Chops
PartContestantJudge
231241243
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C2
34
Beef Carcasses
PartContestantJudge
321342143
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C5
45
Pork Carcasses
PartContestantJudge
4 3412
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
 
Beef Whole Chucks
PartContestantJudge
532414213
Placing 5 - Cut A5
Placing 5 - Cut B4
Placing 5 - Cut C2
26
Placing Class 6
 
Placing Sum
155
Questions on Placing Classes
PartContestantJudge
142
223
311
434
524
622
743
812
921
1043
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6CullKeep
7KeepKeep
8CullCull
9KeepCull
10CullCull
11CullKeep
12KeepCull
13KeepKeep
Keep/Cull Point Values1: 15
2: 9
3: 0
4: 5
5: 3
6: 18
7: 7
8: 8
29
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: Average Choice
2Quality: High ChoiceQuality: Low Choice
3Quality: Average PrimeQuality: Average Choice
4Quality: Low PrimeQuality: Low Choice
5Quality: Average ChoiceQuality: Low Select
6Quality: High ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
8
Yield Grading
PartContestantJudge
13.74.2
22.53.4
32.13.3
43.34.3
52.14.1
2
Carcass Grading Total
10
Written Exam
Written Exam - Points per Question4
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: A - Breast
Retail: 67 - Chops - Blade Chop (Bnls)		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
2Species: Lamb
Primal: I - Round
Retail: 66 - Chops - Blade Chop		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
3Species: Pork
Primal: B - Brisket
Retail: 07 - Roasts - Blade Boston		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
4Species: Beef
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
5Species: Lamb
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: N - Various Meats
Retail: 88 - Various - Shank		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
7Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
8Species: Pork
Primal: N - Various Meats
Retail: 66 - Chops - Blade Chop		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
9Species: Pork
Retail: 87 - Various - Sausage Link/Pattie		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
10Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: I - Round
Retail: 51 - Steaks - Round Steak		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
12Species: Pork
Primal: I - Round
Retail: 01 - Roasts - American Style		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
13Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
14Species: Lamb
Primal: D - Flank
Retail: 94 - Smoked/Cured - Picnic (Whole)		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
15Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: I - Round
Retail: 66 - Chops - Blade Chop		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
17Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
18Species: Pork
Primal: E - Ham or Leg
Retail: 87 - Various - Sausage Link/Pattie		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
19Species: Beef
Primal: L - Spareribs
Retail: 89 - Smoked/Cured - Brisket, Corned		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
20Species: Beef
Primal: J - Shoulder
Retail: 51 - Steaks - Round Steak		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: I - Round
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
22Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
23Species: Beef
Primal: I - Round
Retail: 01 - Roasts - American Style		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
24Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
25Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
27Species: Lamb
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
28Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
29Species: Beef
Primal: E - Ham or Leg
Retail: 67 - Chops - Blade Chop (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
30Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
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
52
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
Team Activity - Questions - Points10
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Tuesday, February 3, 2026