The ScanMan
Chico State and Butte College Field Day
Feb 21, 2026
Meats
Overall

ID: 146 - 1 -
Team Name: Marysville
Participant Name:
AUSTIN JOHNSON
Individual Rank: 58
Individual Total Score: 456
Team Rank: 15
Team Total Score: 1300

DefinitionResponsesScore
Beef Carx - Questions
PartContestantJudge
143124132
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C4
48
Pork Carx
PartContestantJudge
223143241
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C4
43
Beef Loins - Questions
PartContestantJudge
313421342
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
50
Beef Retail
PartContestantJudge
412341234
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
50
Lamb Retail
PartContestantJudge
543212341
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C5
38
Beef Value Based Pricing
PartContestantJudge
712341324
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C4
48
Placing Sum
277
Questions on Placing Classes
PartContestantJudge
121
244
312
422
544
643
732
811
922
1014
Questions - Points per Question5
25
Keep/Cull
PartContestantJudge
6CullCull
7KeepKeep
8KeepKeep
9CullCull
10KeepKeep
11CullCull
12CullCull
13KeepKeep
Keep/Cull Point Values1: 5
2: 18
3: 8
4: 4
5: 14
6: 3
7: 5
8: 10
50
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Low Select
2Quality: Average ChoiceQuality: High Select
3Quality: Low ChoiceQuality: High Select
4Quality: High ChoiceQuality: Average Choice
5Quality: Average ChoiceQuality: High Select
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
20
Yield Grading
PartContestantJudge
1 1.6
2 3.5
3 2.7
4 2.8
5 1.5
0
Carcass Grading Total
20
Written Exam
PartContestantJudge
1DB
2CC
3BD
4CA
5BA
6CB
7DD
8AC
9BB
10BB
11DD
12AA
13DD
14DD
15AB
16DD
17CC
18BD
19CB
20DC
21AB
22AC
23BB
24BA
25DC
26CD
27BA
28CA
29DC
30CD
Written Exam - Points per Question3
33
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
2Species: Beef
Primal: C - Chuck
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
3Species: Lamb
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
4Species: Beef
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
5Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: K - Side (Belly)
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
7Species: Pork
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
9Species: Pork
Primal: E - Ham or Leg
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
10Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
13Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat
14Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
15Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
18Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
19Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
20Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
22Species: Beef
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
23Species: Pork
Primal: F - Loin
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
24Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
27Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
28Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
29Species: Beef
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
51
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
Team Activity - Questions - Points5
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Saturday, March 21, 2026