The ScanMan
Kansas ECD Meats and Floriculture
Feb 04, 2026
Meats Senior Division
Overall

ID: 296 - 1 -
Team Name: Santa Fe Trail FFA
Participant Name:
TRENT SMITH
Individual Rank: 73
Individual Total Score: 206
Team Rank: 16
Team Total Score: 868
View e-Scansheet

DefinitionResponsesScore
Ribeye Steaks
PartContestantJudge
112344132
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C5
24
T-Bone Steaks
PartContestantJudge
221433142
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C2
29
Blade Steaks
PartContestantJudge
313243214
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C2
40
Sirloin Chops
PartContestantJudge
413422431
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C2
30
Hams
PartContestantJudge
512434231
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
29
Pork Loins
PartContestantJudge
712342431
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C2
30
Placing Sum
182
Questions on Placing Classes
PartContestantJudge
133
214
341
424
522
612
731
814
913
1033
Questions - Points per Question5
15
Keep/Cull
PartContestantJudge
6Keep 
10Cull 
0
Quality Grading
PartContestantJudge
4Quality: Average Choice 
5Quality: High Choice 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
15.1 
23.5 
42.3 
54.7 
62.0 
0
Carcass Grading Total
0
Written Exam
PartContestantJudge
1A 
2C 
4B 
5D 
6B 
7E 
8D 
9B 
11B 
12A 
13C 
14E 
15B 
16D 
17A 
18B 
19D 
20A 
21A 
22E 
23B 
24C 
25D 
26A 
27E 
28C 
29D 
30D 
Written Exam - Points per Question2
0
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1E 
2B 
3C 
4A 
6B 
7D 
8A 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Primal: A - BreastSpecies: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
2Primal: I - RoundSpecies: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
3Primal: H - Rib or RackSpecies: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
4Primal: K - Side (Belly)Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
5Primal: M - Variety MeatsSpecies: Beef
Primal: I - Round
Retail: 51 - Steaks - Round 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 6-10
PartContestantJudge
6Primal: A - BreastSpecies: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
7Primal: C - ChuckSpecies: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
8Primal: B - Brisket
Retail: 94 - Smoked/Cured - Picnic (Whole)		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
9Primal: I - Round
Retail: 78 - Variety - Liver		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
10Retail: 86 - Various - HocksSpecies: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 11-15
PartContestantJudge
11Primal: L - Spareribs
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
12Primal: H - Rib or RackSpecies: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
13Primal: J - Shoulder
Retail: 32 - Roasts - Spareribs		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
14Primal: D - FlankSpecies: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
15Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
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 16-20
PartContestantJudge
16Primal: G - Plate
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
17Primal: A - Breast
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
18Primal: D - Flank
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
19Primal: N - Various Meats
Retail: 72 - Chops - Rib Chop (Frenched)		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
20Primal: H - Rib or RackSpecies: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
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
2
Meat ID 21-25
PartContestantJudge
21Primal: B - Brisket
Retail: 17 - Roasts - Fresh Side		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
22Primal: A - Breast
Retail: 69 - Chops - Country Style Ribs		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
23Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
24Primal: C - Chuck
Retail: 81 - Variety - Tripe		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
25Primal: B - Brisket
Retail: 57 - Steaks - Tip, Cap Off Steak		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 26-30
PartContestantJudge
26Primal: I - Round
Retail: 92 - Smoked/Cured - Hocks		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
27Primal: J - ShoulderSpecies: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
28Primal: H - Rib or Rack
Retail: 85 - Various - Ground Pork		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
29Primal: I - RoundSpecies: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
30Primal: K - Side (Belly)
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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
2
Meat ID 31-35
PartContestantJudge
31Primal: B - Brisket
Retail: 41 - Steaks - Arm Steak		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
32Primal: D - Flank
Retail: 66 - Chops - Blade Chop		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
33Retail: 25 - Roasts - Rump PortionSpecies: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
34Primal: C - Chuck
Retail: 74 - Chops - Top Loin Chop		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat
35Primal: M - Variety Meats
Retail: 52 - Steaks - Round Steak (Bnls)		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
0
Meat ID 36-40
PartContestantJudge
36Retail: 75 - Chops - Top Loin Chop (Bnls)Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
37Primal: K - Side (Belly)
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
38Retail: 33 - Roasts - Square Cut (Whole)Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
39Primal: B - Brisket
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
40Primal: A - Breast
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry 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
9
Reasons 1
PartContestantJudge
1 51 
0
Reasons 2
PartContestantJudge
2 24 
0
Reasons 3
PartContestantJudge
1 58 
0
Reasons Total
0
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026