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

ID: 4304 - 2 -
Team Name: Wilson Middle FFA Team Blue
Participant Name:
BRENDAN SCOTT
Individual Rank: 38
Individual Total Score: 317
Team Rank: 12
Team Total Score: 641
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
114322314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
21
Pork Hams
PartContestantJudge
242313214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
28
Pork Whole Loins
PartContestantJudge
341234321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
38
Beef T Bone Steaks
PartContestantJudge
421342134
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Lamb Loin Chops
PartContestantJudge
514321432
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
50
Beef Short Loins
PartContestantJudge
712431432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
43
Placing Sum
230
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
122
241
311
434
521
643
722
832
913
1021
Questions - Points per Question5
15
Junior Written Exam
PartContestantJudge
1BA
2DB
3AC
4BB
5BB
6AA
7CC
8CA
9DD
10DA
11BC
12CC
13AD
14BB
15DB
16CC
17DA
18DD
19AD
20CC
21BA
22CB
23BB
24DC
25BD
Written Exam - Points per Question3
33
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 01 - Roasts - American Style
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: 65 - Chops - Arm Chop
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: Lamb
Primal: N - Various 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: M - Variety Meats
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
23
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
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: D - Flank
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9 Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10 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
16
Meat ID 11-15
PartContestantJudge
11 Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12 Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
13 Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
14 Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
15 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
 
Meat ID Sum
39

AWS100: Friday, March 20, 2026