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

ID: 1009 - 1 -
Team Name: Rockingham 4-H Jr. Team Maroon
Participant Name:
MCKENZIE BOWMAN
Individual Rank: 11
Individual Total Score: 385
Team Rank: 4
Team Total Score: 685
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
123142314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
50
Pork Hams
PartContestantJudge
243213214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
30
Pork Whole Loins
PartContestantJudge
342314321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
46
Beef T Bone Steaks
PartContestantJudge
412342134
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
47
Lamb Loin Chops
PartContestantJudge
514321432
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
50
Beef Short Loins
PartContestantJudge
743211432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
30
Placing Sum
253
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
122
241
311
434
511
623
742
832
923
1011
Questions - Points per Question5
20
Junior Written Exam
PartContestantJudge
1BA
2AB
3DC
4BB
5BB
6AA
7CC
8AA
9DD
10CA
11AC
12CC
13DD
14BB
15AB
16CC
17CA
18CD
19BD
20AC
21AA
22CB
23AB
24BC
25DD
Written Exam - Points per Question3
36
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: B - Brisket
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
2Species: Lamb
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: F - Loin
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: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
30
Meat ID 6-10
PartContestantJudge
6Species: Lamb
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: B - Brisket
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Beef
Primal: F - Loin
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
21
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: F - Loin
Retail: 57 - Steaks - Tip, Cap Off 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: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
14Species: Pork
Primal: M - Variety 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: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
25
Meat ID Sum
76

AWS100: Friday, March 20, 2026