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: 43 - -
Team Name: Garden City Community College - Alt
Participant Name:
RAEGAN MATTKE
Individual Rank: 19
Individual Total Score: 794
Team Rank: 6
Team Total Score: 1663

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
631243241
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C4
40
Placing 7 - Beef Cuts
PartContestantJudge
742134123
Placing 7 - Cut A5
Placing 7 - Cut B2
Placing 7 - Cut C5
48
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
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
1High ChoiceLow Choice
2Low PrimeHigh Choice
3Avg. ChoiceHigh Select
4High ChoiceAvg. Choice
5High ChoiceAvg. Choice
6High ChoiceLow Choice
7Low PrimeAvg. Choice
8High ChoiceLow Choice
9Avg. ChoiceHigh Select
10Low PrimeLow Prime
11Avg. ChoiceLow Choice
12High ChoiceLow Prime
13High ChoiceLow Choice
14High ChoiceLow Choice
15High ChoiceLow Choice
95
Yield
PartContestantJudge
11.72.4
23.54.0
33.43.4
45.65.2
55.65.3
62.83.9
74.75.0
85.24.3
94.04.6
105.35.9
112.42.7
123.44.1
133.03.2
141.11.9
151.51.8
74
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
    223
    312
    411
    533
    633
    722
    833
    922
    1023
    Questions - Points per Question5
    		35
    Questions 2 - Beef Cuts
    PartContestantJudge
    111
    233
    322
    422
    533
    621
    712
    833
    934
    1041
    Questions - Points per Question5
    		30
    Questions 3 - Pork Carc.
    PartContestantJudge
    133
    232
    323
    422
    522
    633
    712
    844
    941
    1023
    Questions - Points per Question5
    		25
    Questions 4 - Pork Cuts
    PartContestantJudge
    134
    222
    322
    442
    534
    633
    712
    833
    931
    1041
    Questions - Points per Question5
    		20
    Questions 5 - Lamb Carc.
    PartContestantJudge
    111
    222
    324
    431
    524
    633
    722
    822
    911
    1044
    Questions - Points per Question5
    		35
    Beef Judging Total
    		251
    Beef Grading Total
    		169
    Overall Beef Total
    		420
    Lamb Judging Total
    		133
    Pork Judging Total
    		241
    Placing Total
    		480
    Specifications Total
    		 
    Questions Total
    		145
    Reasons Total
    		 
    Overall Score
    		794
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026