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

ID: 65 - -
Team Name: Milford
Participant Name:
SADYE HILL
Individual Rank: 37
Individual Total Score: 173
Team Rank: 13
Team Total Score: 453
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
114323412
Placing 1 - Cut A2
Placing 1 - Cut B4
Placing 1 - Cut C5
38
Placing Class 2
PartContestantJudge
231241234
Placing 2 - Cut A1
Placing 2 - Cut B2
Placing 2 - Cut C3
45
Placing Class 3
 
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
83
Questions on Placing Classes
PartContestantJudge
122
211
344
412
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
1AD
2AA
3DB
4BD
5AC
6BD
7BC
8CA
9CD
10BD
11CC
12DB
13BD
14BB
15AA
Written Exam - Points per Question3
12
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1DA
2CE
3BB
4DC
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
2Species: Beef
Primal: B - Brisket
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
3Species: Beef
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
4Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
5Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
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
12
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
7Species: Beef
Primal: C - Chuck
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
8Species: Beef
Primal: A - Breast
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
9Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
10Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist 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
12
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
12Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
13Species: Beef
Primal: B - Brisket
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or 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: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
15Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
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
16
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: A - Breast
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
17Species: Lamb
Primal: B - Brisket
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
18Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
19Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
20Species: Beef
Primal: A - Breast
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or 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
18
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
58
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