The ScanMan
South Plains Invitational Meat Judging
Feb 14, 2026
South Plains - American Division Alt.
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 2 - -
Team Name: Purdue University - Alt
Participant Name:
KALEB KLINE
Individual Rank: 75
Individual Total Score: 888
Team Rank: 16
Team Total Score: 3290

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
123412431
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C2
46
Placing 2R - Beef Cuts
PartContestantJudge
234123142
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C7
48
Placing 3R - Pork Carc.
PartContestantJudge
343124312
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
50
Placing 4R - Pork Cuts
PartContestantJudge
434123142
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
48
Placing 5R - Lamb Carc.
PartContestantJudge
542132431
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C5
43
Placing 6 - Beef Carc.
PartContestantJudge
624313241
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C4
42
Placing 7 - Beef Cuts
PartContestantJudge
741234123
Placing 7 - Cut A5
Placing 7 - Cut B2
Placing 7 - Cut C5
50
Placing 8 - Pork Carc.
PartContestantJudge
841324132
Placing 8 - Cut A4
Placing 8 - Cut B2
Placing 8 - Cut C2
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
914232143
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
40
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1023412341
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C2
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2341
Reasons Score: 33		 
33
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 26		 
26
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4312
Reasons Score: 31		 
31
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3412
Reasons Score: 29		 
29
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4213
Reasons Score: 31		 
31
Quality
PartContestantJudge
1High ChoiceLow Choice
2Avg. PrimeHigh Choice
3Low ChoiceHigh Select
4Avg. ChoiceAvg. Choice
5Low PrimeAvg. Choice
6Avg. ChoiceLow Choice
7High ChoiceAvg. Choice
8Avg. ChoiceLow Choice
9Avg. ChoiceHigh Select
10Avg. PrimeLow Prime
11High SelectLow Choice
12Low PrimeLow Prime
13Low ChoiceLow Choice
14Low ChoiceLow Choice
15High SelectLow Choice
116
Yield
PartContestantJudge
11.82.4
23.64.0
33.53.4
44.85.2
54.95.3
64.53.9
75.95.0
84.04.3
95.44.6
105.95.9
112.62.7
123.74.1
133.13.2
141.91.9
152.21.8
95
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut

  • 14- Muscle number incorrect
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 5- Diaphragm and/or hanging tender removal

  • 23- Meets all specifications
  • 9- Foot / shank removal location
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 7- Fat / skin not trimmed or tapered to proper length

  • 13- Lymph gland and associated fat present or removed

  • 22- Sacral / caudal vertebrae number or removal
  • 7- Fat / skin not trimmed or tapered to proper length

  • 9- Foot / shank removal location

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		3
    Specification 8
    PartContestantJudge
    8
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 11- Length of cut

  • 20- Rib number incorrect
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 1
    2 3
    3 2
    4 1
    5 3
    6 3
    7 2
    8 3
    9 2
    10 3
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 1
    2 3
    3 2
    4 2
    5 3
    6 1
    7 2
    8 3
    9 4
    10 1
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 3
    2 2
    3 3
    4 2
    5 2
    6 3
    7 2
    8 4
    9 1
    10 3
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 4
    2 2
    3 2
    4 2
    5 4
    6 3
    7 2
    8 3
    9 1
    10 1
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 2
    3 4
    4 1
    5 4
    6 3
    7 2
    8 2
    9 1
    10 4
    Questions - Points per Question5
    		 
    Beef Judging Total
    		245
    Beef Grading Total
    		211
    Overall Beef Total
    		456
    Lamb Judging Total
    		124
    Pork Judging Total
    		248
    Placing Total
    		467
    Specifications Total
    		60
    Questions Total
    		 
    Reasons Total
    		150
    Overall Score
    		888
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026