The ScanMan
South Dakota Redfield CDE
Mar 06, 2026
Meats Evaluation
Overall

ID: 70 - -
Team Name: Wessington Springs
Participant Name:
EZRA ANSON
Individual Rank: 58
Individual Total Score: 41
Team Rank: 9
Team Total Score: 909
View e-Scansheet

DefinitionResponsesScore
Lamb Chops
PartContestantJudge
1 4312
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C2
 
T-bones
PartContestantJudge
2 1423
Placing 2 - Cut A3
Placing 2 - Cut B3
Placing 2 - Cut C5
 
Bone in Ribeye
PartContestantJudge
3 3241
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C5
 
Pork Chops
PartContestantJudge
4 4213
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C4
 
Blade Steak
PartContestantJudge
5 1324
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
 
Placing Sum
 
Questions on T-bone Class
PartContestantJudge
142
223
344
411
531
Questions - Points per Question5
10
Written Exam
PartContestantJudge
1 D
2 C
3 B
4 D
5 A
6 D
7 B
8 A
9 A
10 B
11 C
12 A
13 A
14 A
15 D
16 D
17 D
18 B
19 E
20 C
21 B
22 B
23 A
24 A
25 C
26 C
27 A
28 D
29 A
30 C
Written Exam - Points per Question3
 
Team Activity - Meat Formulation
PartContestantJudge
1 C
2 C
3 A
4 C
5 A
Formulation Questions - Points per Question8
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
2Species: Beef
Retail: 44 - Steaks - Center Slice		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
3Species: Lamb
Retail: 16 - Roasts - Frenched Style		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
4Species: Beef
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
5Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Beef
Retail: 11 - Roasts - Center Loin Roast		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
7Species: Beef
Retail: 37 - Roasts - Top Loin Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
8Species: Beef
Retail: 22 - Roasts - Rib Roast		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
9Species: Pork
Retail: 87 - Various - Sausage Link/Pattie		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
10Species: Beef
Retail: 45 - Steaks - Eye Steak (Bnls)		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
9
Meat ID 11-15
PartContestantJudge
11 Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
12Species: PorkSpecies: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat
13Species: Beef
Retail: 76 - Variety - Heart		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
14Species: Beef
Retail: 56 - Steaks - Tenderloin Steak		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
15Species: Beef
Primal: A - Breast
Retail: 90 - Smoked/Cured - Center Slice		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
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
16 Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
17Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
18 Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
19 Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: F - Loin
Retail: 51 - Steaks - Round Steak		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off 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
4
Meat ID 21-25
PartContestantJudge
21 Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
22 Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
23 Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
24 Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
25 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
 
Meat ID 26-30
PartContestantJudge
26 Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
27Species: Beef
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
28 Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
29Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
30Species: Pork
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID Sum
31

AWS100: Friday, March 20, 2026