The ScanMan
New Mexico Junior College Thunderbird Classic
Feb 28, 2026
Hobbs Meat - Rescore
Overall

ID: 33 - 2 -
Team Name: Logan
Participant Name:
KAITLYN HALL
Individual Rank: 16
Individual Total Score: 516
Team Rank: 6
Team Total Score: 1388
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
132413124
Placing 1 - Cut A3
Placing 1 - Cut B3
Placing 1 - Cut C5
39
Placing Class 2
PartContestantJudge
224314213
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
46
Placing Class 3
PartContestantJudge
332143124
Placing 3 - Cut A5
Placing 3 - Cut B2
Placing 3 - Cut C3
48
Placing Class 4
PartContestantJudge
434123142
Placing 4 - Cut A1
Placing 4 - Cut B1
Placing 4 - Cut C1
49
Placing Class 5
PartContestantJudge
513241324
Placing 5 - Cut A1
Placing 5 - Cut B1
Placing 5 - Cut C1
50
Placing Class 6
 
Placing Sum
232
Questions on Placing Classes
PartContestantJudge
124
244
322
432
541
633
731
821
933
1022
Questions - Points per Question5
25
Keep/Cull
PartContestantJudge
6KeepKeep
7KeepKeep
8CullCull
9KeepKeep
10KeepCull
11CullCull
12CullKeep
13CullCull
Keep/Cull Point Values1: 13
2: 12
3: 0
4: 13
5: 0
6: 0
7: 12
8: 0
38
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: High Select
2Quality: Average ChoiceQuality: High Select
3Quality: High ChoiceQuality: Low Choice
4Quality: High SelectQuality: Average Choice
5Quality: Average ChoiceQuality: Average Choice
6Quality: High ChoiceQuality: Low Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
50
Yield Grading
PartContestantJudge
13.22.6
22.12.6
34.52.9
43.02.9
54.54.1
62.73.3
40
Carcass Grading Total
90
Written Exam
PartContestantJudge
1AA
2DC
3AA
4DD
5AE
6CD
7BD
8DB
9EB
10AE
11CB
12DB
13EE
14AB
15EA
16BA
17AB
18AA
19AA
20DC
21CD
22AB
23CD
24EE
25AD
Written Exam - Points per Question2
14
Formulation Solution
PartContestantJudge
10906
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1BA
2AA
3BB
4DC
5BB
6CA
7BA
8AA
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
2Species: Beef
Primal: K - Side (Belly)
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
3Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
4Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
5Species: Lamb
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
18
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: G - Plate
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
7Species: Pork
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
8Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
9Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat
10Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: G - Plate
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
12Species: Lamb
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
13Species: Pork
Primal: K - Side (Belly)
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
14Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
15Species: Pork
Primal: I - Round
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
17Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
18Species: Beef
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
19Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
20Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
30
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
22Species: Beef
Primal: C - Chuck
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
23Species: Lamb
Primal: I - Round
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
24Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
25Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
27Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
28Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
29Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
30Species: Lamb
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
97
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
PartContestantJudge
1 Keep
2 Keep
3 Cull
4 Keep
5 Cull
6 Cull
7 Keep
8 Cull
Team Activity - Keep/Cull Points1: 50
2:
3:
4:
5:
6:
7:
8:
 
Team Activity Total
 

AWS100: Friday, March 20, 2026