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

ID: 149 - -
Team Name: Eustis-Farnam
Participant Name:
GAGE BIHLMAIER
Individual Rank: 75
Individual Total Score: 270
Team Rank: 1
Team Total Score: 2420
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
232142134
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C3
44
Placing Class 3
PartContestantJudge
312343214
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
40
Placing Class 4
PartContestantJudge
421342134
Placing 4 - Cut A2
Placing 4 - Cut B2
Placing 4 - Cut C2
50
Placing Class 5
PartContestantJudge
523414123
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C2
26
Placing Class 6
PartContestantJudge
721343412
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C3
27
Placing Sum
237
Questions on Placing Classes
PartContestantJudge
1 4
2 1
3 3
4 2
5 1
6 3
7 3
8 3
9 1
10 2
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: High Choice
2 Quality: Average Choice
3 Quality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
PartContestantJudge
1 2.9
2 2.6
3 2.8
54.2 
0
Carcass Grading Total
0
Written Exam
PartContestantJudge
1 C
2 C
3 C
4 B
5 D
6 B
7 C
8 A
9 B
10 C
11 B
12 A
13 A
14 C
15 C
16 B
17 D
18 A
19 B
20 B
21 A
22 B
23 B
24 A
25 D
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
2Species: Beef
Primal: L - Spareribs
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
3Species: Beef
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
4Species: BeefSpecies: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
5Species: Beef
Primal: L - Spareribs
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		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
6
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: L - Spareribs
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
7Species: Pork
Primal: J - Shoulder
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
8Species: Beef
Primal: L - Spareribs
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
9Primal: L - Spareribs
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
10Species: Pork
Primal: L - Spareribs		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
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: L - Spareribs
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
12Species: Beef
Retail: 21 - Roasts - Petite Tender		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
13Species: Beef
Primal: D - Flank		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
14Species: Beef
Primal: L - Spareribs
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
15Species: Lamb
Primal: H - Rib or Rack
Retail: 81 - Variety - Tripe
Cookery: Dry 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
4
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: L - Spareribs
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
17Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
18Species: Pork
Primal: L - Spareribs
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
19Species: Pork
Primal: L - Spareribs
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
20Species: Beef
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		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
3
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: L - Spareribs
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
22Species: Pork
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
23Species: Beef
Primal: E - Ham or Leg
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
24Species: Beef
Primal: L - Spareribs
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
25Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		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
4
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: L - Spareribs
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
27Species: Beef
Primal: L - Spareribs
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
28Species: Beef
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
29Species: Beef
Primal: E - Ham or Leg
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
30Species: LambSpecies: 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
3
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: L - Spareribs
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
32Species: Beef
Primal: L - Spareribs
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
33Species: Beef
Primal: L - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
34Species: Beef
Primal: L - Spareribs		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
35Species: Beef
Cookery: Dry Heat		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
6
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: I - Round
Retail: 21 - Roasts - Petite Tender		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
37Species: Beef
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
38Species: Beef
Primal: C - Chuck
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
39Species: Pork
Primal: C - Chuck
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
40Species: Beef
Primal: L - Spareribs
Retail: 24 - Roasts - Ribs (Denver Style)		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
4
Meat ID Sum
33
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