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

ID: 1370 - 1 -
Team Name: Salt Fork #2
Participant Name:
KYLER WOODARD
Individual Rank: 32
Individual Total Score: 355
Team Rank: 11
Team Total Score: 700
View e-Scansheet

DefinitionResponsesScore
Ribeye Class 1
PartContestantJudge
121344312
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C2
20
Ribeye Roll Class 2
PartContestantJudge
242313241
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C2
38
Beef Short Loins Class 3
PartContestantJudge
331241432
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C3
32
Pork Center Cut Loins Class 4
PartContestantJudge
414234213
Placing 4 - Cut A4
Placing 4 - Cut B4
Placing 4 - Cut C4
38
Fresh Hams Class 5
PartContestantJudge
521341423
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
38
Placing Class 6
 
Placing Sum
166
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepKeep
7KeepCull
8KeepKeep
9CullKeep
10CullCull
11KeepKeep
12CullCull
13CullCull
Keep/Cull Point Values1: 9
2: 8
3: 12
4: 11
5: 2
6: 18
7: 6
8: 0
47
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Low Choice
2Quality: High SelectQuality: Low Prime
3Quality: Low SelectQuality: High Standard
4Quality: Low ChoiceQuality: Average Choice
5Quality: Low ChoiceQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
34
Yield Grading
PartContestantJudge
11.52.8
23.33.7
34.21.6
43.42.4
53.62.0
12
Carcass Grading Total
46
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2Species: Beef
Retail: 80 - Variety - Tongue		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
3Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
4Species: Beef
Retail: 36 - Roasts - Tip, Cap Off Roast		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
5Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		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
11
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
7Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
8Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
9Species: PorkSpecies: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
10Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)		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
10
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
12Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
13Species: Beef
Primal: D - Flank
Retail: 59 - Steaks - Top Loin Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
14Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
15Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		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
15
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
17Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
18Species: Pork
Primal: B - Brisket
Retail: 94 - Smoked/Cured - Picnic (Whole)		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
19Species: Pork
Primal: K - Side (Belly)
Retail: 97 - Smoked/Cured - Shank Portion		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
20Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon		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
12
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: D - Flank
Retail: 59 - Steaks - Top Loin Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
22Species: Beef
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
23Species: Beef
Primal: D - Flank
Retail: 40 - Roasts - Tri-Tip Roast		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
24Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
25Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail		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
11
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
27Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
28Species: Pork
Primal: K - Side (Belly)
Retail: 33 - Roasts - Square Cut (Whole)		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
29Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
30Species: Beef
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)		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
12
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
71
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
1DD
2DC
3DA
4CB
5AA
Written Exam - Points per Question5
10
Written Exam #6-10
PartContestantJudge
6DD
7AD
8BC
9DD
10AA
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
25

AWS100: Friday, March 20, 2026