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

ID: 1304 - 4 -
Team Name: Wilson Middle
Participant Name:
KYLIS DAVIS
Individual Rank: 9
Individual Total Score: 427
Team Rank: 2
Team Total Score: 1707
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
132142314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
47
Pork Hams
PartContestantJudge
224313214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
35
Pork Whole Loins
PartContestantJudge
343214321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
50
Beef T Bone Steaks
PartContestantJudge
421342134
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Lamb Loin Chops
PartContestantJudge
541321432
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
47
Beef Short Loins
PartContestantJudge
713421432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
47
Placing Sum
276
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
112
211
331
434
511
633
742
822
933
1041
Questions - Points per Question5
25
Junior Written Exam
PartContestantJudge
1AA
2AB
3CC
4BB
5BB
6AA
7CC
8DA
9DD
10AA
11CC
12AC
13CD
14CB
15BB
16CC
17AA
18DD
19AD
20BC
21AA
22BB
23BB
24CC
25DD
Written Exam - Points per Question3
54
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
2Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
3Species: 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
Cookery: Dry Heat
4Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or 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 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
34
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7Species: Beef
Primal: I - Round
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: I - Round
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry 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
20
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: A - Breast
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
13Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
14Species: Lamb
Primal: H - Rib or Rack
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: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry 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
18
Meat ID Sum
72

AWS100: Friday, March 20, 2026