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

ID: 37 - -
Team Name: Connors State College
Participant Name:
TUCKER COX
Individual Rank: 23
Individual Total Score: 877
Team Rank: 5
Team Total Score: 3588

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
124132143
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C6
46
Placing 2R - Beef Cuts
PartContestantJudge
232413241
Placing 2 - Cut A5
Placing 2 - Cut B6
Placing 2 - Cut C2
50
Placing 3R - Pork Carc.
PartContestantJudge
334213241
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C5
47
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
50
Placing 6 - Beef Carc.
PartContestantJudge
614321432
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
713423142
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C6
47
Placing 8 - Pork Carc.
PartContestantJudge
823143241
Placing 8 - Cut A2
Placing 8 - Cut B4
Placing 8 - Cut C2
46
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
1012431243
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Lamb Carc.
 
Quality
PartContestantJudge
1High ChoiceLow Choice
2Avg. PrimeAvg. Prime
3Avg. ChoiceLow Choice
4High ChoiceLow Choice
5High ChoiceAvg. Choice
6Avg. ChoiceHigh Select
7High ChoiceAvg. Choice
8Avg. ChoiceHigh Select
9High ChoiceAvg. Choice
10High ChoiceLow Choice
11Low PrimeAvg. Prime
12Avg. ChoiceHigh Select
13Avg. ChoiceHigh Select
14Avg. ChoiceLow Choice
15High ChoiceLow Choice
98
Yield
PartContestantJudge
11.31.7
22.73.4
31.01.0
43.33.4
55.85.9
62.82.3
71.11.4
81.11.9
92.92.9
101.01.0
112.93.8
121.01.1
131.61.8
142.02.6
151.51.0
98
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1 
  • 3- Chine / feather bone removal

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

  • 12- (False) Lean exposure
    		•
    		 
    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
    		•
    		 
    Specification 5
    PartContestantJudge
    5 
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

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

  • 20- Rib number incorrect
    		•
    		 
    Specification 8
    PartContestantJudge
    8 
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

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

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		 
    Questions 1 - Beef Carc.
    PartContestantJudge
    122
    233
    333
    444
    512
    634
    722
    822
    944
    1043
    Questions - Points per Question5
    		35
    Questions 2 - Beef Cuts
    PartContestantJudge
    133
    244
    333
    441
    533
    622
    711
    833
    943
    1044
    Questions - Points per Question5
    		40
    Questions 3 - Pork Carc.
    PartContestantJudge
    133
    242
    311
    422
    521
    611
    722
    811
    911
    1022
    Questions - Points per Question5
    		40
    Questions 4 - Pork Cuts
    PartContestantJudge
    122
    233
    311
    411
    544
    621
    743
    811
    933
    1011
    Questions - Points per Question5
    		40
    Questions 5 - Lamb Carc.
    PartContestantJudge
    144
    211
    322
    422
    544
    622
    711
    843
    934
    1011
    Questions - Points per Question5
    		40
    Beef Judging Total
    		268
    Beef Grading Total
    		196
    Overall Beef Total
    		464
    Lamb Judging Total
    		140
    Pork Judging Total
    		273
    Placing Total
    		486
    Specifications Total
    		 
    Questions Total
    		195
    Reasons Total
    		 
    Overall Score
    		877
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, February 3, 2026