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:
LEXIE STUMP
Individual Rank: 80
Individual Total Score: 668
Team Rank: 16
Team Total Score: 3290

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
143212431
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C2
28
Placing 2R - Beef Cuts
PartContestantJudge
234123142
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C7
48
Placing 3R - Pork Carc.
PartContestantJudge
341234312
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
32
Placing 4R - Pork Cuts
PartContestantJudge
434123142
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
48
Placing 5R - Lamb Carc.
PartContestantJudge
524312431
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C5
50
Placing 6 - Beef Carc.
PartContestantJudge
623413241
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C4
47
Placing 7 - Beef Cuts
PartContestantJudge
741234123
Placing 7 - Cut A5
Placing 7 - Cut B2
Placing 7 - Cut C5
50
Placing 8 - Pork Carc.
PartContestantJudge
841234132
Placing 8 - Cut A4
Placing 8 - Cut B2
Placing 8 - Cut C2
48
Placing 9 - Pork Wole. / Retail
PartContestantJudge
914322143
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
31
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1024132341
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C2
38
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4231
Reasons Score: 27		 
27
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 26		 
26
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4132
Reasons Score: 26		 
26
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3412
Reasons Score: 26		 
26
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2431
Reasons Score: 30		 
30
Quality
PartContestantJudge
1High CommercialLow Choice
2High StandardHigh Choice
3Low StandardHigh Select
4Low StandardAvg. Choice
5High CommercialAvg. Choice
6High StandardLow Choice
7Low ChoiceAvg. Choice
8Avg. CommercialLow Choice
9Low SelectHigh Select
10High ChoiceLow Prime
11Avg. UtilityLow Choice
12Low PrimeLow Prime
13Low PrimeLow Choice
14Low StandardLow Choice
15High StandardLow Choice
34
Yield
PartContestantJudge
12.62.4
25.54.0
35.53.4
45.75.2
55.45.3
65.13.9
75.15.0
85.74.3
95.44.6
105.25.9
112.92.7
125.14.1
132.53.2
142.71.9
154.21.8
49
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut

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

  • 14- Muscle number incorrect
    		•
    		3
    Specification 2
    PartContestantJudge
    2
  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		3
    Specification 3
    PartContestantJudge
    3
  • 23- Meets all specifications
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect
  • 9- Foot / shank removal location
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect

  • 19- Rib mark incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 7- Fat / skin not trimmed or tapered to proper length

  • 9- Foot / shank removal location

  • 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
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 5- Diaphragm and/or hanging tender removal
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 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
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 20- Rib number incorrect
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		7
    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
    		226
    Beef Grading Total
    		83
    Overall Beef Total
    		309
    Lamb Judging Total
    		118
    Pork Judging Total
    		211
    Placing Total
    		420
    Specifications Total
    		30
    Questions Total
    		 
    Reasons Total
    		135
    Overall Score
    		668
    Placing 1- Penalty
    PartContestantJudge
    128  
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    PartContestantJudge
    132  
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Sunday, March 22, 2026