The ScanMan
Eldon FFA MOASK CDEs
Feb 28, 2026
Meats
Overall

ID: 154 - 99 -
Team Name: Nixa
Participant Name:
WHITNEY MUETH
Individual Rank: 79
Individual Total Score: 315
Team Rank: 19
Team Total Score: 1009
View e-Scansheet

DefinitionResponsesScore
Rib Chops
PartContestantJudge
121341243
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C3
44
T-Bone Steaks
PartContestantJudge
234123124
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C2
44
Ribeye
PartContestantJudge
343211423
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C3
31
Blade Steaks
PartContestantJudge
432412143
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C5
26
Placing Class 5
 
Placing Class 6
 
Placing Sum
145
Questions on Placing Classes
PartContestantJudge
122
221
311
413
531
622
723
814
922
1041
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: Average Choice
2Quality: High Comm.Quality: Average Choice
3 Quality: High Standard
4Quality: Low SelectQuality: Low Select
5Quality: Average ChoiceQuality: High Standard
6Quality: Low Standard 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityB
Quality Grading - MaturityA
Quality Grading - MaturityB
15
Yield Grading
PartContestantJudge
14.83.0
23.73.8
32.41.6
41.93.7
54.72.4
15
Carcass Grading Total
30
Written Exam
PartContestantJudge
1DB
2CA
3CC
4BB
5DC
6BD
7AA
8AA
9DD
10AB
11AB
12BA
13DD
14DD
15AB
16AD
17DC
18BB
19BD
20CC
Written Exam - Points per Question3
27
Formulation Solution
PartContestantJudge
1 09 04
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CC
2BB
3CC
4BD
5CA
6CC
7AA
8DA
Formulation Questions - Points per Question5
25
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: K - Side (Belly)
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
2Species: Lamb
Primal: N - Various Meats
Retail: 79 - Variety - Oxtail		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
3Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
4Species: Lamb
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
5Species: Lamb
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
7Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
8Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
9Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
10Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: I - Round
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
12Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
13Species: Pork
Primal: K - Side (Belly)
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
14Species: Beef
Primal: I - Round
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
15Species: Beef
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: G - Plate
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
17Species: Lamb
Primal: L - Spareribs
Retail: 72 - Chops - Rib Chop (Frenched)		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
18Species: Pork
Primal: L - Spareribs		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
19Species: Lamb
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop		Species: Beef
Primal: J - Shoulder
Retail: 20 - Roasts - Mock Tender Roast
20Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: M - Variety Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
22Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
23Species: Beef
Primal: M - Variety Meats
Retail: 51 - Steaks - Round Steak		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
24Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
25Species: Beef
Primal: J - Shoulder
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
27Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
28Species: Lamb
Primal: F - Loin
Retail: 41 - Steaks - Arm Steak		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
29Species: Lamb
Primal: D - Flank
Retail: 92 - Smoked/Cured - Hocks		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
30Species: Pork
Primal: G - Plate
Retail: 25 - Roasts - Rump Portion		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: J - Shoulder
Retail: 47 - Steaks - Flank Steak		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
32Species: Lamb
Primal: G - Plate
Retail: 76 - Variety - Heart		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
33Species: Lamb
Primal: E - Ham or Leg
Retail: 17 - Roasts - Fresh Side		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
34Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
35Species: Beef
Primal: A - Breast
Retail: 78 - Variety - Liver		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: F - Loin
Retail: 97 - Smoked/Cured - Shank Portion		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
37Species: Beef
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
38Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
39Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
40Species: Lamb
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID Sum
68
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026