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:
NICK BINVERSIE
Individual Rank: 19
Individual Total Score: 471
Team Rank: 5
Team Total Score: 1753
View e-Scansheet

DefinitionResponsesScore
Beef Carcass Ranking
PartContestantJudge
132141324
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C3
42
Pork Carcass Ranking
PartContestantJudge
223142134
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
47
Beef Wholesale/Primal - Subprimal Ranking
PartContestantJudge
321434132
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C2
32
Pork Wholesale/Primal - Subprimal Rnaking
PartContestantJudge
414324123
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
45
Lamb Retail Cut Ranking
PartContestantJudge
513241342
Placing 5 - Cut A5
Placing 5 - Cut B5
Placing 5 - Cut C3
47
Beef Retail Cut Ranking
PartContestantJudge
741234321
Placing 6 - Cut A3
Placing 6 - Cut B5
Placing 6 - Cut C3
34
Placing Sum
247
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Average Choice
2Quality: Average ChoiceQuality: High Choice
3Quality: High StandardQuality: Average Choice
4Quality: High SelectQuality: Low Prime
5Quality: High Comm.Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
19
Yield Grading
PartContestantJudge
12.22.0
23.53.6
35.73.5
44.74.3
53.62.2
27
Carcass Grading Total
46
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: M - Variety Meats
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
2Species: Lamb
Primal: D - Flank
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
3Species: Beef
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Lamb
Primal: E - Ham or Leg
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
5Species: Beef
Primal: E - Ham or Leg
Retail: 21 - Roasts - Petite Tender
Cookery: Moist 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
7
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: L - Spareribs
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: D - Flank
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: Lamb
Primal: M - Variety Meats
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
9Species: Beef
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
10Species: Beef
Primal: E - Ham or Leg
Cookery: Moist 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
9
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
12Species: Beef
Primal: C - Chuck
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
13 Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
14Species: Beef
Primal: D - Flank
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
15Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
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
11
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: C - Chuck
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
17Species: Pork
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
18Species: Lamb
Primal: E - Ham or Leg
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
19Species: Beef
Primal: C - Chuck
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
20Species: Pork
Primal: F - Loin
Retail: 82 - Various - Beef for Stew
Cookery: Dry 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
4
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: E - Ham or Leg
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
22Species: Beef
Primal: K - Side (Belly)
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
23Species: Lamb
Primal: G - Plate
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
24Species: Lamb
Primal: D - Flank
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
25Species: Beef
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist 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
9
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: E - Ham or Leg
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
27Species: Beef
Primal: D - Flank
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
28Species: Pork
Primal: I - Round
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
29Species: Lamb
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
30Species: Beef
Primal: K - Side (Belly)
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or 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
8
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
48
Beef Ribs
PartContestantJudge
1 33 50
33
Pork Carcass
PartContestantJudge
2 38 50
38
Reasons 3
 
Reasons Total
71
Pork Retail Cut Ranking
PartContestantJudge
142312314
Team Activity - Placing Cut A3
Team Activity - Placing Cut B4
Team Activity - Placing Cut C2
33
Team Activity - Questions
Team Activity - Questions - Points2
4
Team Activity - Keep/Cull
 
Team Activity Total
37
Written Exam #1-5
PartContestantJudge
1CA
2CD
3AA
4AA
5DD
Written Exam - Points per Question2
6
Written Exam #6-10
PartContestantJudge
6DC
7CD
8AB
9AA
10CC
Written Exam - Points per Question2
4
Written Exam #11-15
PartContestantJudge
11DB
12CC
13 D
14AA
15CD
Written Exam - Points per Question2
4
Written Exam #16-20
PartContestantJudge
16DD
17CC
18BB
19AD
20DA
Written Exam - Points per Question2
6
Written Exam #21-25
PartContestantJudge
21DB
22AA
23DC
24BC
25DA
Written Exam - Points per Question2
2
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
22

AWS100: Tuesday, February 3, 2026