The ScanMan

ID: 37 - -
Team Name: University of Florida Orange
Participant Name:
PRESLI BUSBY
Individual Rank: 88
Individual Total Score: 983
Team Rank: 14
Team Total Score: 3860

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
132413241
Placing 1 - Cut A4
Placing 1 - Cut B6
Placing 1 - Cut C4
50
Placing 2R - Beef Cuts
PartContestantJudge
212431423
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C7
47
Placing 3R - Pork Carc.
PartContestantJudge
334123412
Placing 3 - Cut A3
Placing 3 - Cut B6
Placing 3 - Cut C3
50
Placing 4R - Pork Cuts
PartContestantJudge
414321432
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
531243124
Placing 5 - Cut A4
Placing 5 - Cut B5
Placing 5 - Cut C2
50
Placing 6 - Beef Carc.
PartContestantJudge
643121423
Placing 6 - Cut A3
Placing 6 - Cut B5
Placing 6 - Cut C4
31
Placing 7 - Beef Cuts
PartContestantJudge
734213241
Placing 7 - Cut A3
Placing 7 - Cut B3
Placing 7 - Cut C4
47
Placing 8 - Pork Carc.
PartContestantJudge
832143142
Placing 8 - Cut A5
Placing 8 - Cut B2
Placing 8 - Cut C4
40
Placing 9 - Pork Wole. / Retail
PartContestantJudge
921341234
Placing 9 - Cut A2
Placing 9 - Cut B5
Placing 9 - Cut C3
48
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1041321432
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C4
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 42		 
42
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1243
Reasons Score: 40		 
40
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3412
Reasons Score: 45		 
45
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1432
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3124
Reasons Score: 43		 
43
Quality
PartContestantJudge
1Low ChoiceAvg. Choice
2High ChoiceLow Prime
3High SelectLow Choice
4High StandardLow Select
5Avg. ChoiceHigh Choice
6Avg. ChoiceAvg. Choice
7High ChoiceLow Prime
8Avg. ChoiceHigh Choice
9Avg. ChoiceAvg. Choice
10Low SelectHigh Select
11High ChoiceHigh Choice
12High ChoiceAvg. Choice
13Avg. ChoiceLow Choice
14Low ChoiceLow Choice
15High SelectHigh Select
130
Yield
PartContestantJudge
11.61.6
22.73.0
35.25.7
44.44.4
54.24.9
62.52.7
71.91.9
83.13.5
92.32.1
103.64.5
112.22.0
122.03.3
135.55.3
141.01.0
152.82.9
103
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 5- Diaphragm and/or hanging tender removal
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut

  • 14- Muscle number incorrect
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 20- Rib number incorrect
  • 20- Rib number incorrect
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 9- Foot / shank removal location

  • 13- Lymph gland and associated fat present or removed

  • 22- Sacral / caudal vertebrae number or removal
  • 13- Lymph gland and associated fat present or removed

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut
  • 11- Length of cut
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 6- Fat exceeds recommended depth

  • 10- Hip bone or cartilage exposed or removed
  • 6- Fat exceeds recommended depth

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 3
    2 1
    3 2
    4 4
    5 2
    6 3
    7 4
    8 2
    9 2
    10 4
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 3
    2 4
    3 1
    4 1
    5 1
    6 4
    7 3
    8 3
    9 2
    10 1
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 3
    2 4
    3 3
    4 2
    5 2
    6 3
    7 2
    8 3
    9 4
    10 2
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 1
    2 4
    3 2
    4 1
    5 3
    6 1
    7 4
    8 2
    9 4
    10 1
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 3
    2 2
    3 4
    4 4
    5 2
    6 4
    7 3
    8 1
    9 2
    10 3
    Questions - Points per Question5
    		 
    Beef Judging Total
    		257
    Beef Grading Total
    		233
    Overall Beef Total
    		490
    Lamb Judging Total
    		141
    Pork Judging Total
    		271
    Placing Total
    		461
    Specifications Total
    		81
    Questions Total
    		 
    Reasons Total
    		208
    Overall Score
    		983
    Placing 1- Penalty
    PartContestantJudge
    1 34
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026