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

ID: 10 - -
Team Name: University of Nebraska-Lincoln
Participant Name:
ZACH MILLER
Individual Rank: 41
Individual Total Score: 933
Team Rank: 10
Team Total Score: 3911

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
124132431
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C2
48
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
42
Placing 4R - Pork Cuts
PartContestantJudge
431423142
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
524312431
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C5
50
Placing 6 - Beef Carc.
PartContestantJudge
632413241
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C4
50
Placing 7 - Beef Cuts
PartContestantJudge
741324123
Placing 7 - Cut A5
Placing 7 - Cut B2
Placing 7 - Cut C5
45
Placing 8 - Pork Carc.
PartContestantJudge
843124132
Placing 8 - Cut A4
Placing 8 - Cut B2
Placing 8 - Cut C2
48
Placing 9 - Pork Wole. / Retail
PartContestantJudge
924132143
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
46
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1023142341
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C2
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2413
Reasons Score: 35		 
35
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3412
Reasons Score: 31		 
31
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4123
Reasons Score: 32		 
32
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3142
Reasons Score: 33		 
33
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2431
Reasons Score: 40		 
40
Quality
PartContestantJudge
1Avg. ChoiceLow Choice
2Low PrimeHigh Choice
3Low ChoiceHigh Select
4Avg. ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6High ChoiceLow Choice
7Avg. ChoiceAvg. Choice
8Low ChoiceLow Choice
9Low ChoiceHigh Select
10Avg. PrimeLow Prime
11Low ChoiceLow Choice
12High ChoiceLow Prime
13Avg. ChoiceLow Choice
14Avg. ChoiceLow Choice
15Low ChoiceLow Choice
127
Yield
PartContestantJudge
12.42.4
23.14.0
32.93.4
44.55.2
54.15.3
63.73.9
75.45.0
83.74.3
94.34.6
105.35.9
112.52.7
123.64.1
132.73.2
142.11.9
151.71.8
83
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		0
    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
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 9- Foot / shank removal location
  • 9- Foot / shank removal location
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    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

  • 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
  • 23- Meets all specifications
  • 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
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed
    		•
    		10
    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
    		257
    Beef Grading Total
    		210
    Overall Beef Total
    		467
    Lamb Judging Total
    		138
    Pork Judging Total
    		251
    Placing Total
    		475
    Specifications Total
    		77
    Questions Total
    		 
    Reasons Total
    		171
    Overall Score
    		933
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026