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

ID: 50 - -
Team Name: Clarendon College - Alt
Participant Name:
MARCEL AVILA
Individual Rank: 7
Individual Total Score: 916
Team Rank: 4
Team Total Score: 1839

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
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
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
912432143
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
47
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.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Lamb Carc.
 
Quality
PartContestantJudge
1Avg. ChoiceLow Choice
2High ChoiceHigh Choice
3Low ChoiceHigh Select
4Avg. ChoiceAvg. Choice
5Avg. ChoiceAvg. Choice
6Avg. ChoiceLow Choice
7High ChoiceAvg. Choice
8Avg. ChoiceLow Choice
9Low ChoiceHigh Select
10Low PrimeLow Prime
11Avg. ChoiceLow Choice
12Low PrimeLow Prime
13Low ChoiceLow Choice
14Avg. ChoiceLow Choice
15Low ChoiceLow Choice
134
Yield
PartContestantJudge
12.12.4
23.44.0
33.33.4
44.95.2
54.65.3
64.13.9
74.95.0
83.94.3
94.14.6
105.75.9
113.32.7
124.04.1
132.73.2
142.91.9
152.91.8
84
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1 
  • 11- Length of cut

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

  • 11- Length of cut

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

  • 11- Length of cut
    		•
    		 
    Specification 4
    PartContestantJudge
    4 
  • 9- Foot / shank removal location
    		•
    		 
    Specification 5
    PartContestantJudge
    5 
  • 23- Meets all specifications
    		•
    		 
    Specification 6
    PartContestantJudge
    6 
  • 23- Meets all specifications
    		•
    		 
    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
    		•
    		 
    Specification 8
    PartContestantJudge
    8 
  • 14- Muscle number incorrect

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

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

  • 20- Rib number incorrect
    		•
    		 
    Questions 1 - Beef Carc.
    PartContestantJudge
    111
    233
    322
    411
    533
    633
    722
    833
    922
    1023
    Questions - Points per Question5
    		45
    Questions 2 - Beef Cuts
    PartContestantJudge
    111
    233
    322
    422
    533
    611
    722
    813
    924
    1011
    Questions - Points per Question5
    		40
    Questions 3 - Pork Carc.
    PartContestantJudge
    133
    212
    323
    422
    522
    633
    722
    844
    931
    1033
    Questions - Points per Question5
    		35
    Questions 4 - Pork Cuts
    PartContestantJudge
    144
    222
    322
    422
    544
    633
    722
    833
    931
    1011
    Questions - Points per Question5
    		45
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    222
    324
    411
    544
    633
    722
    822
    911
    1044
    Questions - Points per Question5
    		45
    Beef Judging Total
    		280
    Beef Grading Total
    		218
    Overall Beef Total
    		498
    Lamb Judging Total
    		143
    Pork Judging Total
    		275
    Placing Total
    		488
    Specifications Total
    		 
    Questions Total
    		210
    Reasons Total
    		 
    Overall Score
    		916
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026