The ScanMan
Wisconsin 4-H Meats Judging Contest
Jan 31, 2026
2026 WI 4-H Meats Judging Contest Juniors
evaluation meat id Overall

ID: 28 - 1 - 0
Team Name: Jefferson
Participant Name:
GRACIE BISHOP
Individual Rank: 20
Individual Total Score: 383
Team Rank: 5
Team Total Score: 1235
View e-Scansheet

DefinitionResponsesScore
Beef Carcass Ranking
PartContestantJudge
134211324
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C3
30
Pork Carcass Ranking
PartContestantJudge
224312134
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
36
Beef Wholesale/Primal - Subprimal Ranking
PartContestantJudge
334124132
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C2
40
Pork Wholesale/Primal - Subprimal Rnaking
PartContestantJudge
441234123
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
50
Lamb Retail Cut Ranking
PartContestantJudge
531421342
Placing 5 - Cut A5
Placing 5 - Cut B5
Placing 5 - Cut C3
45
Beef Retail Cut Ranking
PartContestantJudge
721434321
Placing 6 - Cut A3
Placing 6 - Cut B5
Placing 6 - Cut C3
18
Placing Sum
219
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
11Cull 
0
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Average Choice
2Quality: High ChoiceQuality: High Choice
3Quality: Low PrimeQuality: Average Choice
4Quality: High ChoiceQuality: Low Prime
5Quality: High ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
45
Yield Grading
PartContestantJudge
12.52.0
22.73.6
32.63.5
42.84.3
52.72.2
26
Carcass Grading Total
71
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
2Species: Lamb
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
3Species: Beef
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Pork
Retail: 92 - Smoked/Cured - Hocks		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
5Species: Lamb
Retail: 44 - Steaks - Center Slice		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal0
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
14
Meat ID 6-10
PartContestantJudge
6Species: Beef
Retail: 80 - Variety - Tongue		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
7Species: Pork
Retail: 87 - Various - Sausage Link/Pattie		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
8Species: Beef
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Beef
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
10Species: Beef
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal0
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
14
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Retail: 42 - Steaks - Blade Steak		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
12Species: Lamb
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
13Species: Pork
Retail: 45 - Steaks - Eye Steak (Bnls)		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
14Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
15Species: Pork
Retail: 19 - Roasts - Loin Roast		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal0
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
6
Meat ID 16-20
PartContestantJudge
16Species: Beef
Retail: 10 - Roasts - Brisket, Whole (Bnls)		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
17Species: Pork
Retail: 30 - Roasts - Sirloin Roast		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
18Species: Beef
Retail: 49 - Steaks - Porterhouse Steak		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
19Species: Pork
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
20Species: Beef
Retail: 78 - Variety - Liver		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal0
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
13
Meat ID 21-25
PartContestantJudge
21Species: Pork
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
22Species: Beef
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
23Species: Lamb
Retail: 02 - Roasts - Arm Picnic		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
24Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
25Species: Beef
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal0
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
11
Meat ID 26-30
PartContestantJudge
26Species: Beef
Retail: 23 - Roasts - Rib Roast (Frenched)		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
27Species: Beef
Retail: 42 - Steaks - Blade Steak		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
28Species: Beef
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
29Species: Beef
Retail: 47 - Steaks - Flank Steak		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
30Species: Lamb
Retail: 46 - Steaks - Eye Round Steak		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal0
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
6
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal0
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal0
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID Sum
64
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Pork Retail Cut Ranking
PartContestantJudge
142132314
Team Activity - Placing Cut A3
Team Activity - Placing Cut B4
Team Activity - Placing Cut C2
29
Team Activity - Questions
Team Activity - Questions - Points0
 
Team Activity - Keep/Cull
 
Team Activity Total
29
Written Exam #1-5
PartContestantJudge
1 A
2 D
3 A
4 A
5 D
Written Exam - Points per Question0
 
Written Exam #6-10
PartContestantJudge
6 C
7 D
8 B
9 A
10 C
Written Exam - Points per Question0
 
Written Exam #11-15
PartContestantJudge
11 B
12 C
13 D
14 A
15 D
Written Exam - Points per Question0
 
Written Exam #16-20
PartContestantJudge
16 D
17 C
18 B
19 D
20 A
Written Exam - Points per Question0
 
Written Exam #21-25
PartContestantJudge
21 B
22 A
23 C
24 C
25 A
Written Exam - Points per Question0
 
Written Exam #26-30
Written Exam - Points per Question0
 
Written Exam Total
 

AWS100: Tuesday, February 3, 2026