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: 49 - 1 - 0
Team Name: Polk
Participant Name:
TAYLORANN RUSKANEN
Individual Rank: 20
Individual Total Score: 420
Team Rank: 5
Team Total Score: 1753
View e-Scansheet

DefinitionResponsesScore
Beef Carcass Ranking
PartContestantJudge
114231324
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C3
36
Pork Carcass Ranking
PartContestantJudge
234122134
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
24
Beef Wholesale/Primal - Subprimal Ranking
PartContestantJudge
342134132
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C2
42
Pork Wholesale/Primal - Subprimal Rnaking
PartContestantJudge
432144123
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
19
Lamb Retail Cut Ranking
PartContestantJudge
513241342
Placing 5 - Cut A5
Placing 5 - Cut B5
Placing 5 - Cut C3
47
Beef Retail Cut Ranking
PartContestantJudge
712434321
Placing 6 - Cut A3
Placing 6 - Cut B5
Placing 6 - Cut C3
15
Placing Sum
183
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Average Choice
2Quality: Low ChoiceQuality: High Choice
3Quality: High ChoiceQuality: Average Choice
4Quality: High SelectQuality: 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
35
Yield Grading
PartContestantJudge
13.32.0
24.53.6
34.73.5
42.84.3
54.82.2
5
Carcass Grading Total
40
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: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
2Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
3Species: Beef
Primal: H - Rib or Rack
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
5Species: Lamb
Primal: C - Chuck		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
14
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
7Species: Pork
Primal: K - Side (Belly)
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
8Species: Lamb
Primal: L - Spareribs
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: LambSpecies: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
10Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
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
14
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
12Species: Beef
Primal: C - Chuck
Retail: 71 - Chops - Rib Chop		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
13Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
14Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
15Species: Pork
Primal: I - Round
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat		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: D - Flank
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
17Species: Beef
Primal: C - Chuck
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
18Species: Beef
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
19Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
20Species: Pork
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
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
11
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: J - Shoulder
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
22Species: Beef
Primal: E - Ham or Leg
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: E - Ham or Leg
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
24Species: Beef
Primal: I - Round
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
25Species: Beef
Primal: H - Rib or Rack
Retail: 70 - Chops - Loin Chop
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
10
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: H - Rib or Rack
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
27Species: Beef
Primal: J - Shoulder
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
28Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
29Species: Beef
Primal: L - Spareribs
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: B - Brisket
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist 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
10
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
76
Beef Ribs
PartContestantJudge
1 30 50
30
Pork Carcass
PartContestantJudge
2 36 50
36
Reasons 3
 
Reasons Total
66
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 - Points2
6
Team Activity - Keep/Cull
 
Team Activity Total
35
Written Exam #1-5
PartContestantJudge
1CA
2AD
3CA
4CA
5BD
Written Exam - Points per Question2
0
Written Exam #6-10
PartContestantJudge
6BC
7DD
8BB
9DA
10CC
Written Exam - Points per Question2
6
Written Exam #11-15
PartContestantJudge
11BB
12CC
13AD
14AA
15DD
Written Exam - Points per Question2
8
Written Exam #16-20
PartContestantJudge
16DD
17CC
18CB
19AD
20BA
Written Exam - Points per Question2
4
Written Exam #21-25
PartContestantJudge
21BB
22CA
23BC
24DC
25CA
Written Exam - Points per Question2
2
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
20

AWS100: Tuesday, February 3, 2026