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 - 2 -
Team Name: Rockingham 4-H Jr. Team Maroon
Participant Name:
SAWYER WILKINS
Individual Rank: 19
Individual Total Score: 300
Team Rank: 4
Team Total Score: 685
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
132142314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
47
Pork Hams
PartContestantJudge
212433214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
31
Pork Whole Loins
PartContestantJudge
342314321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
46
Beef T Bone Steaks
PartContestantJudge
421342134
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Lamb Loin Chops
PartContestantJudge
5 1432
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
 
Beef Short Loins
PartContestantJudge
7 1432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
 
Placing Sum
174
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
112
241
311
434
521
633
742
822
913
1041
Questions - Points per Question5
15
Junior Written Exam
PartContestantJudge
1CA
2AB
3DC
4BB
5AB
6AA
7CC
8CA
9CD
10AA
11BC
12CC
13DD
14AB
15AB
16BC
17BA
18DD
19DD
20BC
21AA
22BB
23BB
24CC
25BD
Written Exam - Points per Question3
36
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: 73 - Chops - Sirloin Chop
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: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Beef
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: Moist 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
37
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7Species: Beef
Primal: I - Round
Retail: 13 - Roasts - Eye Roast (Bnls)
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: 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: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Beef
Primal: J - Shoulder
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry or Moist 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
23
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: G - Plate
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
13Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (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: H - Rib or Rack
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist 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
15
Meat ID Sum
75

AWS100: Friday, March 20, 2026