The ScanMan
Nebraska District 5 CDEs - Round 2
Feb 24, 2026
Meats Evaluation
Overall

ID: 27 - -
Team Name: Crete
Participant Name:
DIEGO FELIPETORRES
Individual Rank: 72
Individual Total Score: 130
Team Rank: 14
Team Total Score: 343
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
141233412
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C5
31
Placing Class 2
PartContestantJudge
213421234
Placing 2 - Cut A1
Placing 2 - Cut B2
Placing 2 - Cut C3
43
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
74
Questions on Placing Classes
PartContestantJudge
122
211
344
422
533
Questions - Points per Question5
25
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
PartContestantJudge
1CD
2AA
3DB
4BD
5DC
6CD
7AC
8DA
9AD
10BD
11BC
12CB
13DD
14CB
15AA
16A 
Written Exam - Points per Question3
9
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1CA
2DE
3AB
4BC
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
2Species: Beef
Primal: C - Chuck
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
3Species: Pork
Primal: F - Loin
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
4Species: Pork
Primal: N - Various Meats
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
5Species: Beef
Primal: E - Ham or Leg
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Meat ID - Points per Species2
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: G - Plate
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
7Species: Lamb
Primal: H - Rib or Rack
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
8Species: Pork
Primal: J - Shoulder
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
9Species: Pork
Primal: F - Loin
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
10Species: Beef
Primal: E - Ham or Leg
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Meat ID - Points per Species2
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
4
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: N - Various Meats
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
12Species: Beef
Primal: L - Spareribs
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
13Species: Pork
Primal: G - Plate
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
14Species: Pork
Primal: D - Flank
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
15Species: Lamb
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Meat ID - Points per Species2
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: A - Breast
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
17Species: Lamb
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
18Species: Beef
Primal: B - Brisket
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
19Species: Beef
Primal: N - Various Meats
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
20Species: Beef
Primal: N - Various Meats
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Meat ID - Points per Species2
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
10
Meat ID 21-25
Meat ID - Points per Species2
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
 
Meat ID 26-30
Meat ID - Points per Species2
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
 
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
 
Meat ID Sum
22
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026