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

ID: 4052 - -
Team Name: Turner Ashby FFA - Team Blue
Participant Name:
BECKETT RHODES
Individual Rank: 31
Individual Total Score: 364
Team Rank: 14
Team Total Score: 603
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
123142314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
50
Pork Hams
PartContestantJudge
232413214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
46
Pork Whole Loins
PartContestantJudge
343214321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
50
Beef T Bone Steaks
PartContestantJudge
424132134
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
37
Lamb Loin Chops
PartContestantJudge
514231432
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
46
Beef Short Loins
PartContestantJudge
731421432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
40
Placing Sum
269
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
122
211
341
434
511
633
712
822
923
1011
Questions - Points per Question5
30
Junior Written Exam
PartContestantJudge
1 A
2 B
3 C
4 B
5 B
6 A
7 C
8 A
9 D
10 A
11 C
12 C
13 D
14 B
15 B
16 C
17 A
18 D
19 D
20 C
21 A
22 B
23 B
24 C
25 D
Written Exam - Points per Question3
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
2Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin 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: Pork
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Dry 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
29
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: F - Loin
Retail: 20 - Roasts - Mock Tender 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: E - Ham or Leg
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: C - Chuck
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: H - Rib or Rack
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
18
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: D - Flank
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: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
14Species: Beef
Primal: N - Various Meats
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: C - Chuck
Retail: 65 - Chops - Arm 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
65

AWS100: Friday, March 20, 2026