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: 6 - -
Team Name: University of Wyoming
Participant Name:
ASPEN SEWELL
Individual Rank: 30
Individual Total Score: 1014
Team Rank: 7
Team Total Score: 4107

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
231423142
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C7
50
Placing 3R - Pork Carc.
PartContestantJudge
341324312
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
48
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
743124123
Placing 7 - Cut A5
Placing 7 - Cut B2
Placing 7 - Cut C5
38
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
1023412341
Placing 10 - Cut A2
Placing 10 - Cut B5
Placing 10 - Cut C2
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2413
Reasons Score: 46		 
46
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3142
Reasons Score: 43		 
43
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4132
Reasons Score: 40		 
40
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3142
Reasons Score: 39		 
39
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
5Avg. ChoiceAvg. Choice
6Avg. ChoiceLow Choice
7High ChoiceAvg. Choice
8Avg. ChoiceLow Choice
9Low ChoiceHigh Select
10High ChoiceLow Prime
11Low ChoiceLow Choice
12Avg. PrimeLow Prime
13Avg. ChoiceLow Choice
14Avg. ChoiceLow Choice
15Low ChoiceLow Choice
128
Yield
PartContestantJudge
12.42.4
24.24.0
33.93.4
45.25.2
55.65.3
64.53.9
75.55.0
84.94.3
95.14.6
105.95.9
113.22.7
124.84.1
133.23.2
142.51.9
151.91.8
99
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
  • 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
  • 14- Muscle number incorrect
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		7
    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
    		275
    Beef Grading Total
    		227
    Overall Beef Total
    		502
    Lamb Judging Total
    		140
    Pork Judging Total
    		275
    Placing Total
    		482
    Specifications Total
    		97
    Questions Total
    		 
    Reasons Total
    		208
    Overall Score
    		1014
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026