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

ID: 25 - 4 -
Team Name: Central Breese
Participant Name:
HAIDEN BLUMENSTEIN
Individual Rank: 39
Individual Total Score: 323
Team Rank: 6
Team Total Score: 1268
View e-Scansheet

DefinitionResponsesScore
Ribeye Class 1
PartContestantJudge
121434312
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C2
24
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
331421432
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C3
39
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
542131423
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
42
Placing Class 6
 
Placing Sum
181
Questions on Placing Classes
PartContestantJudge
44 
Questions - Points per Question5
0
Keep/Cull
PartContestantJudge
6KeepKeep
7CullCull
8KeepKeep
9CullKeep
10KeepCull
11CullKeep
12KeepCull
13CullCull
Keep/Cull Point Values1: 9
2: 8
3: 12
4: 11
5: 2
6: 18
7: 6
8: 0
29
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Low Choice
2Quality: High SelectQuality: Low Prime
3Quality: Average ChoiceQuality: High Standard
4Quality: Low PrimeQuality: 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
23
Yield Grading
PartContestantJudge
12.52.8
23.53.7
31.01.6
43.02.4
53.02.0
36
Carcass Grading Total
59
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: H - Rib or Rack
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2Species: Lamb
Primal: C - Chuck
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
3Species: Beef
Primal: K - Side (Belly)
Retail: 47 - Steaks - Flank Steak		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
4Species: Beef
Primal: I - Round
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
5Species: Lamb
Primal: C - Chuck
Retail: 77 - Variety - Kidney
Cookery: Dry 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: I - Round
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
7Species: Lamb
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
8Species: Pork
Primal: N - Various Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
9Species: Beef
Primal: L - Spareribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
10Species: Beef
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry 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
8
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
12Species: Pork
Primal: E - Ham or Leg
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
13Species: Beef
Primal: K - Side (Belly)
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
14Species: Pork
Primal: L - Spareribs
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
15Species: Lamb
Primal: A - Breast
Retail: 67 - Chops - Blade Chop (Bnls)		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
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: H - Rib or Rack
Retail: 01 - Roasts - American Style		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
17Species: Beef
Retail: 42 - Steaks - Blade Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
18Species: Pork
Primal: G - Plate
Retail: 25 - Roasts - Rump Portion		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
19Species: Lamb
Primal: A - Breast
Retail: 35 - Roasts - Tip Roast (Bnls)		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
20Species: Pork
Primal: E - Ham or Leg
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: 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
3
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: M - Variety Meats
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
22Species: Lamb
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
23Species: Pork
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
24Species: Pork
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
25Species: Lamb
Primal: I - Round
Retail: 21 - Roasts - Petite Tender
Cookery: 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
2
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: M - Variety Meats
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
27Species: Pork
Primal: G - Plate
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
28Species: Pork
Primal: C - Chuck
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
29Species: Beef
Primal: H - Rib or Rack
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
30Species: Lamb
Primal: A - Breast
Retail: 91 - Smoked/Cured - Ham (Bnls)
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
1
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
24
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
2AC
3BA
4BB
5AA
Written Exam - Points per Question5
15
Written Exam #6-10
PartContestantJudge
6DD
7DD
8CC
9CD
10BA
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
30

AWS100: Friday, March 20, 2026