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

ID: 1001 - 1 -
Team Name: Appomattox 4-H Jr. Team Orange
Participant Name:
CHARLENE DUNCAN
Individual Rank: 18
Individual Total Score: 314
Team Rank: 3
Team Total Score: 1079
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
113242314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
36
Pork Hams
PartContestantJudge
234213214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
39
Pork Whole Loins
PartContestantJudge
331424321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
32
Beef T Bone Steaks
PartContestantJudge
423142134
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
47
Lamb Loin Chops
PartContestantJudge
541321432
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
47
Beef Short Loins
PartContestantJudge
714321432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
50
Placing Sum
251
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
112
231
331
424
511
643
712
832
923
1011
Questions - Points per Question5
10
Junior Written Exam
PartContestantJudge
1AA
2DB
3BC
4BB
5BB
6CA
7CC
8AA
9CD
10BA
11DC
12CC
13BD
14DB
15CB
16BC
17DA
18DD
19AD
20DC
21AA
22BB
23BB
24CC
25DD
Written Exam - Points per Question3
36
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
2 Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
3 Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4 Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
5 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
2
Meat ID 6-10
PartContestantJudge
6 Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7 Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8 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 Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
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
13Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
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: 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: 18 - Roasts - Leg Roast (Bnls)
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
17

AWS100: Friday, March 20, 2026