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: 11 - -
Team Name: University of Nebraska-Lincoln - Alt
Participant Name:
JACOB HENRY
Individual Rank: 74
Individual Total Score: 943
Team Rank: 24
Team Total Score: 943

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
124312431
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C2
50
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
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
921432143
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1032142341
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C2
46
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2431
Reasons Score: 34		 
34
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 26		 
26
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4312
Reasons Score: 30		 
30
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3412
Reasons Score: 27		 
27
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2431
Reasons Score: 34		 
34
Quality
PartContestantJudge
1Low ChoiceLow Choice
2High ChoiceHigh Choice
3High SelectHigh Select
4Low ChoiceAvg. Choice
5Avg. ChoiceAvg. Choice
6Low ChoiceLow Choice
7Avg. ChoiceAvg. Choice
8Low ChoiceLow Choice
9Avg. ChoiceHigh Select
10Avg. PrimeLow Prime
11Low ChoiceLow Choice
12Low PrimeLow Prime
13Avg. ChoiceLow Choice
14Low ChoiceLow Choice
15Avg. ChoiceLow Choice
137
Yield
PartContestantJudge
12.62.4
23.74.0
32.53.4
45.05.2
55.25.3
64.43.9
75.25.0
84.24.3
95.44.6
105.95.9
113.02.7
123.64.1
132.73.2
142.01.9
151.81.8
103
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		7
    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
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
  • 9- Foot / shank removal location
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 5- Diaphragm and/or hanging tender removal

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 7- Fat / skin not trimmed or tapered to proper length

  • 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
    		•
    		7
    Specification 8
    PartContestantJudge
    8
  • 10- Hip bone or cartilage exposed or removed

  • 14- Muscle number incorrect
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 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
    		255
    Beef Grading Total
    		240
    Overall Beef Total
    		495
    Lamb Judging Total
    		130
    Pork Judging Total
    		253
    Placing Total
    		487
    Specifications Total
    		65
    Questions Total
    		 
    Reasons Total
    		151
    Overall Score
    		943
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026