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

ID: 1 - -
Team Name: University of Nebraska-Lincoln
Participant Name:
CLAY WITTHUHN
Individual Rank: 35
Individual Total Score: 957
Team Rank: 9
Team Total Score: 3739

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
232413241
Placing 2 - Cut A5
Placing 2 - Cut B6
Placing 2 - Cut C2
50
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
543214321
Placing 5 - Cut A4
Placing 5 - Cut B5
Placing 5 - Cut C6
0
Placing 6 - Beef Carc.
PartContestantJudge
612431432
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C3
41
Placing 7 - Beef Cuts
PartContestantJudge
731423142
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C6
50
Placing 8 - Pork Carc.
PartContestantJudge
832413241
Placing 8 - Cut A2
Placing 8 - Cut B4
Placing 8 - Cut C2
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
914321432
Placing 9 - Cut A4
Placing 9 - Cut B4
Placing 9 - Cut C3
50
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: 34		 
34
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3241
Reasons Score: 33		 
33
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 39		 
39
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1234
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4321
Reasons Score: 39		 
39
Quality
PartContestantJudge
1Low ChoiceLow Choice
2Avg. PrimeAvg. Prime
3Low ChoiceLow Choice
4Avg. ChoiceLow Choice
5Avg. ChoiceAvg. Choice
6High SelectHigh Select
7Avg. ChoiceAvg. Choice
8Low ChoiceHigh Select
9High ChoiceAvg. Choice
10High CommercialLow Choice
11Low PrimeAvg. Prime
12High SelectHigh Select
13High SelectHigh Select
14Low ChoiceLow Choice
15Low ChoiceLow Choice
132
Yield
PartContestantJudge
11.81.7
23.53.4
31.31.0
43.03.4
55.95.9
62.52.3
7 1.4
81.91.9
92.72.9
101.01.0
113.63.8
121.01.1
131.91.8
142.72.6
151.71.0
121
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 3- Chine / feather bone removal
  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 6- Fat exceeds recommended depth
  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 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
    		•
    		7
    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

  • 14- Muscle number incorrect
  • 5- Diaphragm and/or hanging tender removal
    		•
    		7
    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
  • 15- Muscle relative size incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 15- Muscle relative size incorrect
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		10
    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
    		258
    Beef Grading Total
    		253
    Overall Beef Total
    		511
    Lamb Judging Total
    		87
    Pork Judging Total
    		277
    Placing Total
    		439
    Specifications Total
    		82
    Questions Total
    		 
    Reasons Total
    		183
    Overall Score
    		957
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    PartContestantJudge
    10 
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026