The ScanMan
ASTA CDE Online Contest
Feb 16, 2026
Meats
Overall

ID: 278 - -
Team Name: Fayetteville
Participant Name:
JACOB NIGH
Individual Rank: 43
Individual Total Score: 266
Team Rank: 11
Team Total Score: 1024
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
143121432
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C5
42
Placing Class 2
PartContestantJudge
234213214
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C2
42
Placing Class 3
PartContestantJudge
343122314
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C3
23
Placing Class 4
PartContestantJudge
434214321
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C4
47
Placing Class 5
PartContestantJudge
524313142
Placing 5 - Cut A4
Placing 5 - Cut B3
Placing 5 - Cut C2
24
Placing Class 6
PartContestantJudge
724312314
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
40
Placing Sum
218
Questions on Placing Classes
PartContestantJudge
1 1
2 1
3 2
4 4
5 4
6 2
7 4
8 2
9 2
10 2
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
7Keep 
9Keep 
10Cull 
11Keep 
13Cull 
0
Quality Grading
PartContestantJudge
1Quality: High PrimeQuality: Low Choice
2Quality: High Comm.Quality: Low Choice
3Quality: Low ChoiceQuality: Average Choice
4Quality: Average Comm.Quality: Average Choice
5Quality: Average PrimeQuality: Low Choice
6Quality: Average UtilityQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
9
Yield Grading
PartContestantJudge
13.32.1
21.52.8
32.32.4
43.53.7
54.42.4
62.34.0
19
Carcass Grading Total
28
Written Exam
PartContestantJudge
1 C
2 C
3 B
4 A
5 C
6 A
7 C
8 A
9 D
10 A
11 B
12 C
13 A
14 C
15 A
16 A
17 B
18 A
19 A
20 B
21 D
22 B
23 A
24 C
25 A
Written Exam - Points per Question2
 
Formulation Solution
PartContestantJudge
101 
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1A 
2B 
3C 
4B 
5D 
6B 
7C 
8A 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
2Species: Beef
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
3Species: Lamb
Primal: N - Various Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
4Species: Pork
Primal: I - Round
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
5Species: Lamb
Primal: K - Side (Belly)
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: I - Round
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7Species: Lamb
Primal: L - Spareribs
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
8Species: Beef
Primal: N - Various Meats
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: K - Side (Belly)
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
10Species: Beef
Primal: H - Rib or Rack
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: L - Spareribs
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: C - Chuck		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
13Species: Pork
Primal: D - Flank
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
14Species: Beef
Primal: B - Brisket
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
15Species: Beef
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
17Species: Lamb
Primal: B - Brisket
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
18Primal: J - Shoulder
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat
19Primal: D - Flank
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
20Primal: B - Brisket
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 21-25
PartContestantJudge
21Primal: F - Loin
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
22Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
23Primal: A - Breast
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
24Primal: D - Flank
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
25Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 26-30
PartContestantJudge
26Primal: A - Breast
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
27Primal: L - Spareribs
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat
28Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
29Primal: A - Breast
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
30Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 31-35
PartContestantJudge
31Primal: I - Round
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
32Primal: E - Ham or Leg
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
33Primal: D - Flank
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
34Primal: N - Various Meats
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
35Primal: I - Round
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 36-40
PartContestantJudge
36Primal: L - Spareribs
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
37Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
38Primal: L - Spareribs
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
39Primal: M - Variety Meats
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
40Primal: B - Brisket
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID Sum
20
Reasons 1
PartContestantJudge
1 13 
0
Reasons 2
PartContestantJudge
2 24 
0
Reasons 3
PartContestantJudge
1 27 
0
Reasons Total
0
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Saturday, March 21, 2026