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

ID: 348 - 2 -
Team Name: Cottonwood-West Valley
Participant Name:
SOPH*A HOLDER
Individual Rank: 65
Individual Total Score: 428
Team Rank: 6
Team Total Score: 1691

DefinitionResponsesScore
Beef Carx - Questions
PartContestantJudge
141324132
Placing 1 - Cut A6
Placing 1 - Cut B2
Placing 1 - Cut C4
50
Pork Carx
PartContestantJudge
232143241
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C4
46
Beef Loins - Questions
PartContestantJudge
331421342
Placing 3 - Cut A2
Placing 3 - Cut B4
Placing 3 - Cut C4
48
Beef Retail
PartContestantJudge
421341234
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
46
Lamb Retail
PartContestantJudge
542312341
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C5
42
Beef Value Based Pricing
PartContestantJudge
721341324
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C4
41
Placing Sum
273
Questions on Placing Classes
PartContestantJudge
121
244
322
422
544
643
732
821
922
1024
Questions - Points per Question5
25
Keep/Cull
PartContestantJudge
6KeepCull
7KeepKeep
8KeepKeep
9CullCull
10CullKeep
11CullCull
12CullCull
13KeepKeep
Keep/Cull Point Values1: 5
2: 18
3: 8
4: 4
5: 14
6: 3
7: 5
8: 10
41
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Low Select
2 Quality: High Select
3Quality: High ChoiceQuality: High Select
4Quality: Low ChoiceQuality: Average Choice
5Quality: Low ChoiceQuality: High Select
6Quality: Low Select 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
12
Yield Grading
PartContestantJudge
13.41.6
22.73.5
33.32.7
43.42.8
55.61.5
12
Carcass Grading Total
24
Written Exam
PartContestantJudge
1AB
2BC
3DD
4AA
5AA
6CB
7CD
8CC
9BB
10DB
11BD
12AA
13CD
14CD
15CB
16DD
17CC
18BD
19DB
20DC
21AB
22BC
23BB
24CA
25DC
26CD
27DA
28DA
29DC
30CD
Written Exam - Points per Question3
27
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: K - Side (Belly)
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
2Species: Beef
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat
3Species: Pork
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
4Species: Beef
Primal: J - Shoulder
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
5Species: Beef
Primal: D - Flank
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
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: L - Spareribs
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
7Species: Pork
Primal: I - Round
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: M - Variety Meats		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
9Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
10Species: Beef
Primal: K - Side (Belly)
Cookery: 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
5
Meat ID 11-15
PartContestantJudge
11Species: Beef
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
12Species: Pork
Primal: G - Plate
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
13Species: Pork
Primal: F - Loin
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat
14Species: Beef
Primal: C - Chuck
Retail: 02 - Roasts - Arm Picnic		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
15Species: Beef
Primal: F - Loin
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: 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
6
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
17Species: Beef
Primal: B - Brisket
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
18Species: BeefSpecies: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
19Species: Beef
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: E - Ham or Leg
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry 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
8
Meat ID 21-25
PartContestantJudge
21Species: Pork
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
22Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
23Species: Pork
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
24Species: Beef
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
25Species: Beef
Primal: D - Flank
Retail: 67 - Chops - Blade Chop (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: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
27Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
28Species: Beef
Primal: I - Round
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
29Species: Beef
Primal: D - Flank
Retail: 27 - Roasts - Shank Portion		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
30Species: Lamb
Retail: 36 - Roasts - Tip, Cap Off Roast		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
4
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
38
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