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

ID: 46 - -
Team Name: University of Georgia
Participant Name:
ADDISON FUCHS
Individual Rank: 17
Individual Total Score: 926
Team Rank: 4
Team Total Score: 3699

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
142312431
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C2
46
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
632413241
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C4
50
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
921342143
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
48
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
2Low PrimeHigh 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
13Avg. ChoiceLow Choice
14Avg. ChoiceLow Choice
15Avg. ChoiceLow Choice
128
Yield
PartContestantJudge
11.82.4
23.94.0
33.73.4
44.95.2
55.05.3
64.43.9
75.15.0
84.44.3
94.54.6
105.95.9
112.92.7
124.64.1
133.33.2
142.21.9
152.11.8
112
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
    342
    411
    533
    633
    722
    833
    922
    1033
    Questions - Points per Question5
    		45
    Questions 2 - Beef Cuts
    PartContestantJudge
    111
    233
    322
    422
    533
    631
    722
    833
    944
    1011
    Questions - Points per Question5
    		45
    Questions 3 - Pork Carc.
    PartContestantJudge
    133
    222
    323
    422
    522
    613
    722
    844
    931
    1033
    Questions - Points per Question5
    		35
    Questions 4 - Pork Cuts
    PartContestantJudge
    144
    222
    332
    422
    544
    633
    712
    833
    911
    1011
    Questions - Points per Question5
    		40
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    222
    324
    411
    524
    633
    722
    822
    911
    1034
    Questions - Points per Question5
    		35
    Beef Judging Total
    		284
    Beef Grading Total
    		240
    Overall Beef Total
    		524
    Lamb Judging Total
    		133
    Pork Judging Total
    		269
    Placing Total
    		486
    Specifications Total
    		 
    Questions Total
    		200
    Reasons Total
    		 
    Overall Score
    		926
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026