The ScanMan
Virginia State 4-H and FFA Meats Evaluation
Feb 28, 2026
Junior FFA
Judging and Questions Overall Quiz and ID

ID: 4020 - 2 -
Team Name: J Frank Hillyard - Blue
Participant Name:
JOHN TAYTORR
Individual Rank: 34
Individual Total Score: 329
Team Rank: 10
Team Total Score: 669
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
132142314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
47
Pork Hams
PartContestantJudge
221433214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
34
Pork Whole Loins
PartContestantJudge
341324321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
42
Beef T Bone Steaks
PartContestantJudge
412342134
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
47
Lamb Loin Chops
PartContestantJudge
541321432
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
47
Beef Short Loins
PartContestantJudge
724311432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
23
Placing Sum
240
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
122
241
341
434
521
633
732
842
923
1041
Questions - Points per Question5
10
Junior Written Exam
PartContestantJudge
1BA
2DB
3CC
4AB
5BB
6AA
7CC
8AA
9DD
10DA
11CC
12CC
13DD
14BB
15BB
16CC
17CA
18DD
19CD
20BC
21BA
22AB
23BB
24CC
25DD
Written Exam - Points per Question3
48
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: K - Side (Belly)
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
2Species: Pork
Primal: J - Shoulder
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
3Species: Pork
Primal: F - Loin
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Pork
Primal: K - Side (Belly)
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
5Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: J - Shoulder
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7Species: Lamb
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8Species: Beef
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Lamb
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: K - Side (Belly)
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
13Species: Lamb
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
14Species: Pork
Primal: A - Breast
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
15Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID Sum
31

AWS100: Friday, March 20, 2026