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

ID: 451 - -
Team Name: Hutsonville
Participant Name:
HOUSTON VILLA OU N
Individual Rank: 71
Individual Total Score: 168
Team Rank: 7
Team Total Score: 1258
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
113242134
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
39
Placing Class 2
PartContestantJudge
212433124
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C4
32
Placing Class 3
PartContestantJudge
3 4132
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
 
Placing Class 4
PartContestantJudge
413244123
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C6
24
Placing Class 5
PartContestantJudge
5 4231
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C3
 
Placing Class 6
 
Placing Sum
95
Questions on Placing Classes
PartContestantJudge
143
222
333
421
514
634
722
833
944
1033
Questions - Points per Question5
30
Keep/Cull
PartContestantJudge
6KeepKeep
7CullKeep
8KeepCull
9CullCull
10 Keep
11CullKeep
12KeepCull
13CullCull
Keep/Cull Point Values1: 7
2: 15
3: 4
4: 0
5: 20
6: 8
7: 6
8: 2
17
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
14.04.6
22.44.2
35.35.6
41.55.2
55.8 
62.7 
16
Carcass Grading Total
16
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2Species: Pork
Primal: C - Chuck
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
3Species: Pork
Primal: A - Breast
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
4Species: Lamb
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
5Species: Beef
Primal: H - Rib or Rack
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
4
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
7Species: Pork
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
8Species: Beef
Primal: E - Ham or Leg
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
9Species: Lamb
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
10Species: Lamb
Primal: M - Variety Meats
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry 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
0
Meat ID 11-15
PartContestantJudge
11Species: Beef
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
12Species: Lamb
Primal: L - Spareribs
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
13Species: Pork
Primal: L - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
14Species: Lamb
Primal: N - Various Meats
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
15Species: Pork
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
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
2
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: I - Round
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
17Species: Beef
Primal: G - Plate		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
18Species: Lamb
Primal: J - Shoulder
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
19Species: Lamb
Primal: G - Plate
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
20Species: Pork
Primal: K - Side (Belly)
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist 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
3
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: K - Side (Belly)
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
22Species: Lamb
Primal: G - Plate
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
23Cookery: Moist HeatSpecies: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
24Species: Lamb
Primal: N - Various Meats
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
25Species: Lamb
Primal: D - Flank
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry 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
1
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: N - Various Meats
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
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
10
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
PartContestantJudge
1B 
2C 
4E 
5D 
Written Exam - Points per Question2
0
Written Exam #6-10
PartContestantJudge
6E 
9B 
10D 
Written Exam - Points per Question2
0
Written Exam #11-15
PartContestantJudge
11E 
12B 
14D 
15C 
Written Exam - Points per Question2
0
Written Exam #16-20
PartContestantJudge
18C 
19E 
20A 
Written Exam - Points per Question2
0
Written Exam #21-25
PartContestantJudge
23A 
24D 
Written Exam - Points per Question2
0
Written Exam #26-30
PartContestantJudge
26E 
27A 
28B 
29D 
30A 
Written Exam - Points per Question2
0
Written Exam Total
0

AWS100: Friday, March 20, 2026