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

ID: 1008 - 1 -
Team Name: Rockingham 4-H Jr. Team Orange
Participant Name:
BRYCIN LAM
Individual Rank: 5
Individual Total Score: 439
Team Rank: 1
Team Total Score: 1441
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
123142314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
50
Pork Hams
PartContestantJudge
232143214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
50
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
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
285
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
132
221
321
444
521
633
712
832
923
1041
Questions - Points per Question5
10
Junior Written Exam
PartContestantJudge
1CA
2BB
3CC
4BB
5BB
6AA
7CC
8AA
9DD
10AA
11CC
12CC
13CD
14BB
15BB
16CC
17CA
18DD
19DD
20BC
21BA
22CB
23BB
24CC
25CD
Written Exam - Points per Question3
54
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 01 - Roasts - American Style
Cookery: Dry 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: 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: Lamb
Primal: H - Rib or Rack
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 Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
35
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: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
8Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
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: 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: 61 - Steaks - Top Round Steak
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
27
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender 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: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
14Species: Beef
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: Lamb
Primal: H - Rib or Rack
Retail: 44 - Steaks - Center Slice
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
28
Meat ID Sum
90

AWS100: Friday, March 20, 2026