The ScanMan
Illinois Section 20 Meats Contest
Mar 05, 2026
Section 20 Meats
Grading ID Overall Placing Total Questions

ID: 397 - -
Team Name: Cumberland
Participant Name:
BRAYDE DREES
Individual Rank: 72
Individual Total Score: 161
Team Rank: 13
Team Total Score: 1038
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
131242134
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
34
Placing Class 2
PartContestantJudge
223143124
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C4
40
Placing Class 3
PartContestantJudge
3 4132
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
 
Placing Class 4
PartContestantJudge
431244123
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C6
14
Placing Class 5
PartContestantJudge
521344231
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C3
32
Placing Class 6
PartContestantJudge
74123 
 
Placing Sum
120
Questions on Placing Classes
PartContestantJudge
143
222
333
411
544
634
732
823
944
1013
Questions - Points per Question5
25
Keep/Cull
PartContestantJudge
6KeepKeep
7KeepKeep
8CullCull
9KeepCull
10KeepKeep
11KeepKeep
12CullCull
13CullCull
Keep/Cull Point Values1: 7
2: 15
3: 4
4: 0
5: 20
6: 8
7: 6
8: 2
0
Quality Grading
PartContestantJudge
1 Quality: Average Choice
2 Quality: Average Choice
3 Quality: High Choice
4 Quality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
1 4.6
2 4.2
3 5.6
4 5.2
 
Carcass Grading Total
0
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1A 
2C 
3B 
4A 
5D 
7E 
8B 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: K - Side (Belly)
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2Species: Lamb
Primal: K - Side (Belly)
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
3Species: Beef
Primal: D - Flank
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
4Species: Beef
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
5Species: Pork
Primal: J - Shoulder
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: D - Flank		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
7Species: Pork
Primal: K - Side (Belly)
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
8Species: Pork
Primal: J - Shoulder
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
9Species: Pork
Primal: K - Side (Belly)		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
10Species: Beef
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
12Species: Lamb
Primal: I - Round
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
13Species: Beef
Primal: D - Flank
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
14Species: Lamb
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
15Species: Beef
Primal: M - Variety Meats
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
17Species: Pork
Primal: I - Round
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
18Species: Pork
Primal: J - Shoulder
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
19Species: Beef
Primal: N - Various Meats
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
20Species: Pork
Primal: K - Side (Belly)
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: J - Shoulder
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
22Species: Pork
Primal: M - Variety Meats
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
23Species: Lamb
Primal: C - Chuck
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
24Species: Lamb
Primal: B - Brisket
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
25Species: Lamb
Primal: K - Side (Belly)
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
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
4
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
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
16
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
Written Exam - Points per Question2
 
Written Exam #6-10
Written Exam - Points per Question2
 
Written Exam #11-15
Written Exam - Points per Question2
 
Written Exam #16-20
Written Exam - Points per Question2
 
Written Exam #21-25
Written Exam - Points per Question2
 
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
 

AWS100: Friday, March 20, 2026