The ScanMan
Nebraska Frontier County Invite
Feb 27, 2026
Frontier Co. Meats
Overall

ID: 177 - -
Team Name: Maywood
Participant Name:
DALLAS GRUNDEN
Individual Rank: 49
Individual Total Score: 369
Team Rank: 11
Team Total Score: 1374
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
134123412
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C3
50
Placing Class 2
PartContestantJudge
231242134
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C3
42
Placing Class 3
PartContestantJudge
323143214
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
47
Placing Class 4
PartContestantJudge
421342134
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C2
50
Placing Class 5
PartContestantJudge
543124123
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C2
42
Placing Class 6
PartContestantJudge
724313412
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C3
31
Placing Sum
262
Questions on Placing Classes
PartContestantJudge
144
221
343
412
541
643
713
833
921
1022
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: High Choice
2Quality: Average ChoiceQuality: Average Choice
3Quality: Average Comm.Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
13.52.9
22.32.6
34.82.8
13
Carcass Grading Total
23
Written Exam
PartContestantJudge
1AC
2CC
3CC
4BB
5DD
6AB
7DC
8AA
9BB
10BC
11BB
12DA
13CA
14CC
15BC
16BB
17DD
18AA
19CB
20BB
21DA
22AB
23CB
24BA
25AD
Written Exam - Points per Question2
24
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: M - Variety Meats		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
2Species: Beef
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
3Species: Pork
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
4Species: Lamb
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
5Species: Beef
Retail: 31 - Roasts - Sirloin Half		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
2
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
7Species: Pork
Retail: 90 - Smoked/Cured - Center Slice		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
8Species: Beef
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
9Species: Beef
Retail: 13 - Roasts - Eye Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
10Species: Pork
Primal: E - Ham or Leg		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
7
Meat ID 11-15
PartContestantJudge
11Species: Beef
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
12Species: Beef
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
13Species: Pork
Primal: E - Ham or Leg		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
14Species: Lamb
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
15Species: Pork
Primal: H - Rib or Rack
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
5
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: F - Loin		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
17Species: Beef
Retail: 06 - Roasts - Blade Roast		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
18Species: Beef
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
19Species: Pork
Retail: 67 - Chops - Blade Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
20Species: Beef
Retail: 70 - Chops - Loin Chop		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
6
Meat ID 21-25
PartContestantJudge
21Species: Pork
Retail: 95 - Smoked/Cured - Rib Chop		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
22Species: Pork
Retail: 69 - Chops - Country Style Ribs		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
23Species: Pork
Primal: D - Flank		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
24Species: Beef
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) 		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
25Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
9
Meat ID 26-30
PartContestantJudge
26Species: Pork
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
27Species: Lamb
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
28Species: Lamb
Retail: 16 - Roasts - Frenched Style		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
29Species: Beef
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
30Species: Pork
Primal: M - Variety Meats
Retail: 99 - Smoked/Cured - Sliced Bacon		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 Cookery0
7
Meat ID 31-35
PartContestantJudge
31Species: Pork
Retail: 93 - Smoked/Cured - Loin Chop		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
32Species: Pork
Retail: 67 - Chops - Blade Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
33Species: Beef
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
34Species: Beef
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
35Species: Beef
Retail: 51 - Steaks - Round Steak		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
4
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
37Species: Pork
Primal: L - Spareribs		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
38Species: Pork
Retail: 90 - Smoked/Cured - Center Slice		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
39Species: Beef
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
40Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
5
Meat ID Sum
45
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