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

ID: 30 - -
Team Name: Diller-Odell
Participant Name:
LIAM GOEKING
Individual Rank: 45
Individual Total Score: 167
Team Rank: 6
Team Total Score: 733
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
113423412
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C5
40
Placing Class 2
PartContestantJudge
221341234
Placing 2 - Cut A1
Placing 2 - Cut B2
Placing 2 - Cut C3
49
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
89
Questions on Placing Classes
PartContestantJudge
132
211
344
422
513
Questions - Points per Question5
15
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
1DD
2CA
3CB
4DD
5AC
6CD
7DC
8CA
9CD
10CD
11AC
12AB
13CD
14BB
15AA
Written Exam - Points per Question3
12
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1EA
2BE
3DB
4CC
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: L - Spareribs
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
2Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
3Species: Lamb
Primal: D - Flank
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
4Species: Lamb
Primal: G - Plate
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
5Species: Pork
Primal: N - Various Meats
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: 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
10
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
7Species: Lamb
Primal: N - Various Meats
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
8Species: Beef
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
9Species: Lamb
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
10Species: Pork
Primal: G - Plate
Retail: 31 - Roasts - Sirloin Half		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
8
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: L - Spareribs
Retail: 76 - Variety - Heart		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
12Species: Pork
Primal: E - Ham or Leg
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
13Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
14Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
15Species: Lamb
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry 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
14
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: H - Rib or Rack
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
17Species: Lamb
Primal: D - Flank
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
18Species: Beef
Primal: J - Shoulder
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
19Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
20Species: Beef
Primal: I - Round
Retail: 33 - Roasts - Square Cut (Whole)
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
14
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
46
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