The ScanMan
Southwestern Invitational Meat Judging
Feb 01, 2026
Southwestern - American Division - Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 4 - -
Team Name: South Dakota State University - Alt
Participant Name:
JULIA RAIN
Individual Rank: 69
Individual Total Score: 962
Team Rank: 21
Team Total Score: 1903

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
121432143
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C6
50
Placing 2R - Beef Cuts
PartContestantJudge
232143241
Placing 2 - Cut A5
Placing 2 - Cut B6
Placing 2 - Cut C2
48
Placing 3R - Pork Carc.
PartContestantJudge
332413241
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C5
50
Placing 4R - Pork Cuts
PartContestantJudge
412341234
Placing 4 - Cut A2
Placing 4 - Cut B5
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
543124321
Placing 5 - Cut A4
Placing 5 - Cut B5
Placing 5 - Cut C6
44
Placing 6 - Beef Carc.
PartContestantJudge
614321432
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
734123142
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C6
48
Placing 8 - Pork Carc.
PartContestantJudge
823413241
Placing 8 - Cut A2
Placing 8 - Cut B4
Placing 8 - Cut C2
48
Placing 9 - Pork Wole. / Retail
PartContestantJudge
914231432
Placing 9 - Cut A4
Placing 9 - Cut B4
Placing 9 - Cut C3
47
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1014231243
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2143
Reasons Score: 23		 
23
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3214
Reasons Score: 33		 
33
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 37		 
37
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1234
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4312
Reasons Score: 29		 
29
Quality
PartContestantJudge
1High SelectLow Choice
2Avg. PrimeAvg. Prime
3Low ChoiceLow Choice
4High SelectLow Choice
5Low ChoiceAvg. Choice
6High SelectHigh Select
7Avg. ChoiceAvg. Choice
8High SelectHigh Select
9Avg. ChoiceAvg. Choice
10Low ChoiceLow Choice
11Avg. PrimeAvg. Prime
12High SelectHigh Select
13Low SelectHigh Select
14High SelectLow Choice
15Low ChoiceLow Choice
140
Yield
PartContestantJudge
12.11.7
23.23.4
31.01.0
43.33.4
55.45.9
62.72.3
71.01.4
81.51.9
92.62.9
101.41.0
113.33.8
121.11.1
131.81.8
142.72.6
151.41.0
109
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 7- Fat / skin not trimmed or tapered to proper length

  • 14- Muscle number incorrect
  • 5- Diaphragm and/or hanging tender removal
    		•
    		3
    Specification 7
    PartContestantJudge
    7
  • 11- Length of cut

  • 20- Rib number incorrect
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 8- Fat not entirely removed

  • 15- Muscle relative size incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 15- Muscle relative size incorrect
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 20- Rib number incorrect
  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		10
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 2
    2 3
    3 3
    4 4
    5 2
    6 4
    7 2
    8 2
    9 4
    10 3
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 3
    2 4
    3 3
    4 1
    5 3
    6 2
    7 1
    8 3
    9 3
    10 4
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 3
    2 2
    3 1
    4 2
    5 1
    6 1
    7 2
    8 1
    9 1
    10 2
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 2
    2 3
    3 1
    4 1
    5 4
    6 1
    7 3
    8 1
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 4
    2 1
    3 2
    4 2
    5 4
    6 2
    7 1
    8 3
    9 4
    10 1
    Questions - Points per Question5
    		 
    Beef Judging Total
    		252
    Beef Grading Total
    		249
    Overall Beef Total
    		501
    Lamb Judging Total
    		121
    Pork Judging Total
    		270
    Placing Total
    		483
    Specifications Total
    		70
    Questions Total
    		 
    Reasons Total
    		160
    Overall Score
    		962
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026