The ScanMan
Illinois Meats Series Wenneman Meats
Feb 07, 2026
Senior Division
Grading Total ID Keep/Cull Overall Placing Total Questions

ID: 25 - 5 -
Team Name: Central Breese
Participant Name:
LUCAS PATE
Individual Rank: 43
Individual Total Score: 297
Team Rank: 6
Team Total Score: 1268
View e-Scansheet

DefinitionResponsesScore
Ribeye Class 1
PartContestantJudge
142314312
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C2
43
Ribeye Roll Class 2
PartContestantJudge
213423241
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C2
32
Beef Short Loins Class 3
PartContestantJudge
343121432
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C3
40
Pork Center Cut Loins Class 4
PartContestantJudge
412434213
Placing 4 - Cut A4
Placing 4 - Cut B4
Placing 4 - Cut C4
34
Fresh Hams Class 5
PartContestantJudge
513241423
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
40
Placing Class 6
 
Placing Sum
189
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepKeep
7CullCull
8KeepKeep
9KeepKeep
10KeepCull
11KeepKeep
12CullCull
13CullCull
Keep/Cull Point Values1: 9
2: 8
3: 12
4: 11
5: 2
6: 18
7: 6
8: 0
0
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Choice
2Quality: Low PrimeQuality: Low Prime
3Quality: Low ChoiceQuality: High Standard
4Quality: Average ChoiceQuality: Average Choice
5Quality: Average ChoiceQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
40
Yield Grading
PartContestantJudge
14.52.8
25.83.7
32.01.6
43.42.4
54.32.0
12
Carcass Grading Total
52
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2Species: Beef
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
3Species: Beef
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
4Species: Beef
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
5Species: Beef
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
7Species: Beef
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
8Species: Beef
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
9Species: Pork
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
10Species: Beef
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
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: Beef
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
12Species: Pork
Primal: E - Ham or Leg
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
13Species: Beef
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
14Species: Beef
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
15Species: Lamb
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
17Species: Beef
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
18Species: Pork
Primal: E - Ham or Leg
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
19Species: Beef
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
20Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Beef
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
22Species: Beef
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
23Species: Beef
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
24Species: Lamb
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
25Species: Beef
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 26-30
PartContestantJudge
26Species: Pork
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
27Species: Beef
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
28Species: Beef
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
29Species: Beef
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
30Species: Pork
Primal: E - Ham or Leg
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
36
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
PartContestantJudge
1CD
2BC
3BA
4CB
5AA
Written Exam - Points per Question5
5
Written Exam #6-10
PartContestantJudge
6DD
7AD
8CC
9DD
10CA
Written Exam - Points per Question5
15
Written Exam #11-15
Written Exam - Points per Question5
 
Written Exam #16-20
Written Exam - Points per Question5
 
Written Exam #21-25
Written Exam - Points per Question5
 
Written Exam #26-30
Written Exam - Points per Question5
 
Written Exam Total
20

AWS100: Friday, March 20, 2026