The ScanMan
San Angelo Stock Show & Rodeo Judging Contests
Feb 21, 2026
SASSR 4-H Meats
Overall

ID: 4299 - 1 -
Team Name: LLANO CO.
Participant Name:
WYATT QUIGLEY
Individual Rank: 26
Individual Total Score: 330
Team Rank: 8
Team Total Score: 1134
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
114321432
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C4
50
Placing Class 2
PartContestantJudge
242314321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
45
Placing Class 3
PartContestantJudge
314324213
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C4
35
Placing Class 4
PartContestantJudge
412433124
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C3
32
Placing Class 5
PartContestantJudge
543122134
Placing 5 - Cut A2
Placing 5 - Cut B6
Placing 5 - Cut C3
11
Placing Class 6
PartContestantJudge
742134123
Placing 6 - Cut A2
Placing 6 - Cut B3
Placing 6 - Cut C2
47
Placing Sum
220
Questions on Placing Classes
PartContestantJudge
111
233
322
441
534
632
714
822
944
1033
Questions - Points per Question10
60
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
2 Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
3 Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
4 Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
5 Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
2
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: K - Side (Belly)
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
7Primal: B - BrisketSpecies: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
8Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
9 Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
10Species: Beef
Primal: D - Flank
Retail: 19 - Roasts - Loin Roast		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
17
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
12 Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
13 Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat
14 Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
15Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 38 - Roasts - Top Roast (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
17Species: Beef
Primal: C - Chuck
Retail: 56 - Steaks - Tenderloin Steak		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
18Primal: F - LoinSpecies: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
19 Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
20 Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
22 Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
23Species: Pork
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat
24Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
25Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
6
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
27 Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
28 Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
29 Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
30Species: Beef
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
8
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID Sum
50
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Friday, March 20, 2026