The ScanMan
Illinois Section 5 Meats CDE
Feb 24, 2026
Section 5 Meats Extras
Overall

ID: 474 - 1 -
Team Name: Illini Bluffs
Participant Name:
BAILEY MACLEOD
Individual Rank: 8
Individual Total Score: 242
Team Rank: 6
Team Total Score: 242
View e-Scansheet

DefinitionResponsesScore
Beef Ribs
PartContestantJudge
132141423
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
25
Bacon
PartContestantJudge
242312341
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C3
41
Pork Shoulder Butts
PartContestantJudge
312431423
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C3
47
Beef Carcasses
PartContestantJudge
431242314
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
42
Placing Class 5
 
Placing Class 6
 
Placing Sum
155
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Choice
2Quality: Low ChoiceQuality: Average Choice
3Quality: High PrimeQuality: Low Choice
4Quality: Average PrimeQuality: High Select
5Quality: High ChoiceQuality: Average Choice
6Quality: Low PrimeQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
34
Yield Grading
PartContestantJudge
1 5.1
2 2.5
3 3.2
4 3.0
5 2.8
6 2.7
9
Carcass Grading Total
43
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: A - Breast
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
2Species: Beef
Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
3Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
4Species: Pork
Primal: E - Ham or Leg
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
5Species: Beef
Primal: B - Brisket
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
7Species: Beef
Primal: N - Various Meats
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
8Species: Beef
Primal: G - Plate
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
9Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
10Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
12Species: Pork
Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
13Species: Pork
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
14Species: Beef
Primal: G - Plate
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
15Species: Beef
Primal: L - Spareribs
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: K - Side (Belly)
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
17Species: Beef
Primal: K - Side (Belly)
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
18Species: Pork
Primal: D - Flank
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
19Species: Pork
Primal: J - Shoulder
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
20Primal: I - Round
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: G - Plate
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
22Species: Beef
Primal: K - Side (Belly)
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
23Species: Pork
Primal: K - Side (Belly)
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
24Species: Beef
Primal: L - Spareribs
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
25Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: N - Various Meats
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
27Species: Beef
Primal: K - Side (Belly)
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
28Species: Pork
Primal: N - Various Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
29Species: Pork
Primal: D - Flank
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
30Species: Beef
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 31-35
PartContestantJudge
31Cookery: Dry or Moist Heat 
32Cookery: Dry or Moist Heat 
33Cookery: Dry or Moist Heat 
34Cookery: Dry or Moist Heat 
35Cookery: Dry or Moist Heat 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Cookery: Dry or Moist Heat 
37Cookery: Dry or Moist Heat 
38Cookery: Dry or Moist Heat 
39Cookery: Dry or Moist Heat 
40Cookery: Dry or Moist Heat 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID Sum
44
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
Team Activity - Questions - Points10
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
PartContestantJudge
1B 
2C 
3A 
4C 
5B 
Written Exam - Points per Question0
0
Written Exam #6-10
Written Exam - Points per Question0
 
Written Exam #11-15
Written Exam - Points per Question0
 
Written Exam #16-20
Written Exam - Points per Question0
 
Written Exam #21-25
Written Exam - Points per Question0
 
Written Exam #26-30
Written Exam - Points per Question0
 
Written Exam Total
0

AWS100: Friday, March 20, 2026