The ScanMan
KS NE District Meats
Feb 04, 2026
Meats A Team
Overall

ID: 172.02 - 2 -
Team Name: Troy
Participant Name:
JACK NELSON
Individual Rank: 89
Individual Total Score: 257
Team Rank: 20
Team Total Score: 836
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124311423
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C5
27
Placing Class 2
PartContestantJudge
212432341
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
25
Placing Class 3
PartContestantJudge
321343142
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
22
Placing Class 4
PartContestantJudge
434212341
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
39
Placing Class 5
PartContestantJudge
541324132
Placing 5 - Cut A4
Placing 5 - Cut B3
Placing 5 - Cut C2
50
Placing Class 6
PartContestantJudge
721431432
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C4
28
Placing Sum
191
Questions on Placing Classes
PartContestantJudge
122
233
312
441
524
631
714
844
922
1041
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low PrimeQuality: Average Choice
2Quality: High StandardQuality: Low Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: Low Comm.Quality: High Select
5Quality: Low UtilityQuality: High Choice
6Quality: Low StandardQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
13.72.6
25.51.9
31.13.1
43.63.5
55.94.4
62.32.9
12
Carcass Grading Total
22
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: M - Variety Meats
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
2Species: Beef
Primal: D - Flank
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
3Species: Beef
Primal: M - Variety Meats
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
4Species: Pork
Primal: A - Breast
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
5Species: Beef
Primal: D - Flank
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: D - Flank
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
8Species: Pork
Primal: K - Side (Belly)
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
9Species: Lamb
Primal: L - Spareribs
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
10Species: Beef
Primal: B - Brisket
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: G - Plate
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
12Species: Pork
Primal: B - Brisket
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
13Species: Beef
Primal: E - Ham or Leg
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
14Species: Lamb
Primal: I - Round
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
15Species: Lamb
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: J - Shoulder
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
17Primal: N - Various Meats
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
18Species: Lamb
Primal: L - Spareribs
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
19Species: Beef
Primal: M - Variety Meats
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
20Species: Pork
Primal: G - Plate
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: I - Round
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
22Species: Beef
Primal: J - Shoulder
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
23Species: Lamb
Primal: N - Various Meats
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
24Species: Pork
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
25Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: N - Various Meats
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
27Species: Pork
Primal: A - Breast
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
28Species: Lamb
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
29Species: Beef
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
30Species: Lamb
Primal: L - Spareribs
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		 
32Species: Pork
Primal: H - Rib or Rack
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		 
33Species: Beef
Primal: N - Various Meats
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		 
34Species: Lamb
Primal: L - Spareribs
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		 
35Species: Pork
Primal: N - Various Meats
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: L - Spareribs
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		 
37Species: Lamb
Primal: H - Rib or Rack
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		 
38Species: Pork
Primal: J - Shoulder
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		 
39Species: Beef
Primal: N - Various Meats
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat		 
40Species: Lamb
Primal: M - Variety Meats
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID Sum
24
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026