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

ID: 281 - 4 -
Team Name: Read Mountain
Participant Name:
MATTHEW LUPIYA
Individual Rank: 37
Individual Total Score: 320
Team Rank: 6
Team Total Score: 1398
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
123142314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
50
Pork Hams
PartContestantJudge
234123214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
36
Pork Whole Loins
PartContestantJudge
331244321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
23
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
741231432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
44
Placing Sum
250
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
132
211
341
434
521
643
722
812
943
1021
Questions - Points per Question5
10
Junior Written Exam
PartContestantJudge
1DA
2BB
3CC
4AB
5BB
6DA
7CC
8AA
9DD
10AA
11AC
12AC
13AD
14CB
15CB
16DC
17BA
18DD
19DD
20CC
21BA
22CB
23BB
24DC
25AD
Written Exam - Points per Question3
33
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
2Species: Pork
Primal: F - Loin
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
3Species: Pork
Primal: K - Side (Belly)
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Pork
Primal: G - Plate
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: B - Brisket
Retail: 26 - Roasts - Seven (7) Bone Roast
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
17
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: L - Spareribs
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7Species: Pork
Primal: M - Variety Meats
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8Species: Beef
Primal: A - Breast
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Lamb
Primal: D - Flank
Retail: 05 - Roasts - Back Ribs
Cookery: 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
3
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: C - Chuck
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
13Species: Beef
Primal: N - Various Meats
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
14Species: Lamb
Primal: H - Rib or Rack
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
15Species: Beef
Primal: E - Ham or Leg
Retail: 82 - Various - Beef for Stew
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
7
Meat ID Sum
27

AWS100: Friday, March 20, 2026