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

ID: 11 - 1 - 0
Team Name: Columbia
Participant Name:
DANIEL MICKELSON
Individual Rank: 12
Individual Total Score: 640
Team Rank: 2
Team Total Score: 2045
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
223142134
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
47
Beef Wholesale/Primal - Subprimal Ranking
PartContestantJudge
324134132
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C2
34
Pork Wholesale/Primal - Subprimal Rnaking
PartContestantJudge
414234123
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
47
Lamb Retail Cut Ranking
PartContestantJudge
513241342
Placing 5 - Cut A5
Placing 5 - Cut B5
Placing 5 - Cut C3
47
Beef Retail Cut Ranking
PartContestantJudge
732144321
Placing 6 - Cut A3
Placing 6 - Cut B5
Placing 6 - Cut C3
28
Placing Sum
233
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Average Choice
2Quality: High ChoiceQuality: High Choice
3Quality: Low PrimeQuality: Average Choice
4Quality: Low PrimeQuality: Low Prime
5Quality: Average ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
46
Yield Grading
PartContestantJudge
12.72.0
22.63.6
32.83.5
44.04.3
53.22.2
31
Carcass Grading Total
77
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
2Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
3Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Pork
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
5Species: Beef
Primal: C - Chuck
Retail: 37 - Roasts - Top Loin 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 Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
34
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
7Species: Pork
Primal: J - Shoulder
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
8Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Lamb
Primal: E - Ham or Leg
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
10Species: Beef
Primal: C - Chuck
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		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 Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
34
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
12Species: Beef
Primal: I - Round
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
13Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
14Species: Beef
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
15Species: Pork
Primal: E - Ham or Leg
Retail: 33 - Roasts - Square Cut (Whole)		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
17
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
17Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
18Species: Beef
Primal: G - Plate
Retail: 47 - Steaks - Flank Steak		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
19Species: Pork
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
20Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
28
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
22Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
24Species: Pork
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
25Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
36
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
27Species: Beef
Primal: I - Round
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
28Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
29Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
18
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID Sum
167
Beef Ribs
PartContestantJudge
1 36 50
36
Pork Carcass
PartContestantJudge
2 41 50
41
Reasons 3
 
Reasons Total
77
Pork Retail Cut Ranking
PartContestantJudge
124312314
Team Activity - Placing Cut A3
Team Activity - Placing Cut B4
Team Activity - Placing Cut C2
42
Team Activity - Questions
Team Activity - Questions - Points2
10
Team Activity - Keep/Cull
 
Team Activity Total
52
Written Exam #1-5
PartContestantJudge
1AA
2BD
3AA
4AA
5BD
Written Exam - Points per Question2
6
Written Exam #6-10
PartContestantJudge
6AC
7DD
8BB
9AA
10CC
Written Exam - Points per Question2
8
Written Exam #11-15
PartContestantJudge
11BB
12CC
13DD
14AA
15BD
Written Exam - Points per Question2
8
Written Exam #16-20
PartContestantJudge
16DD
17AC
18BB
19AD
20AA
Written Exam - Points per Question2
6
Written Exam #21-25
PartContestantJudge
21BB
22AA
23CC
24DC
25CA
Written Exam - Points per Question2
6
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
34

AWS100: Tuesday, February 3, 2026