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

ID: 1004 - 2 -
Team Name: Frederick Co 4-H Jr. Team Orange
Participant Name:
EVA FOLTZ
Individual Rank: 7
Individual Total Score: 417
Team Rank: 2
Team Total Score: 1347
View e-Scansheet

DefinitionResponsesScore
Pork Carcasses
PartContestantJudge
132412314
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
45
Pork Hams
PartContestantJudge
232143214
Placing 2 - Cut A2
Placing 2 - Cut B3
Placing 2 - Cut C4
50
Pork Whole Loins
PartContestantJudge
343214321
Placing 3 - Cut A5
Placing 3 - Cut B4
Placing 3 - Cut C2
50
Beef T Bone Steaks
PartContestantJudge
421342134
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Lamb Loin Chops
PartContestantJudge
514321432
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
50
Beef Short Loins
PartContestantJudge
713241432
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
42
Placing Sum
287
Pork Whole Loins 1-5/Lamb Loin Chops 6-10
PartContestantJudge
112
241
341
434
511
633
712
842
923
1011
Questions - Points per Question5
15
Junior Written Exam
PartContestantJudge
1AA
2CB
3CC
4AB
5AB
6DA
7DC
8AA
9DD
10DA
11BC
12BC
13DD
14BB
15CB
16CC
17BA
18DD
19CD
20CC
21AA
22DB
23AB
24BC
25CD
Written Exam - Points per Question3
30
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
2Species: Pork
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or 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 or Moist 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: 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 Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
36
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist 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: Beef
Primal: G - Plate
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: F - Loin
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: F - Loin
Retail: 43 - Steaks - Bottom 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
16
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: H - Rib or Rack
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
12Species: Beef
Primal: C - Chuck
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
13Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist 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 Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
15Species: Lamb
Primal: E - Ham or Leg
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
33
Meat ID Sum
85

AWS100: Friday, March 20, 2026