The ScanMan
44th Annual Lincoln University FFA CDEs
Mar 10, 2026
Meats
Overall

ID: 226 - 99 -
Team Name: Vienna
Participant Name:
KENNA ROBERDS
Individual Rank: 42
Individual Total Score: 167
Team Rank: 9
Team Total Score: 652
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
112343124
Placing 1 - Cut A1
Placing 1 - Cut B1
Placing 1 - Cut C3
47
Placing Class 2
PartContestantJudge
21324 
 
Placing Class 3
PartContestantJudge
31243 
 
Placing Class 4
PartContestantJudge
41342 
 
Placing Class 5
PartContestantJudge
51324 
 
Placing Class 6
PartContestantJudge
71423 
 
Placing Sum
47
Questions on Placing Classes
PartContestantJudge
131
223
312
443
512
643
733
813
931
1032
Questions - Points per Question5
5
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low SelectQuality: Average Choice
2Quality: Average PrimeQuality: High Select
3Quality: Low UtilityQuality: High Select
4Quality: Average Comm.Quality: Low Choice
5Quality: High SelectQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
5
Yield Grading
PartContestantJudge
11.71.7
23.21.7
35.71.7
44.11.7
54.61.7
65.1 
10
Carcass Grading Total
15
Written Exam
PartContestantJudge
1CC
2AD
3CC
4DC
5DA
6CD
7AB
8CC
9DD
10DD
11DB
12CB
13AA
14DA
15AC
16BB
17DD
18AB
19BD
20AA
Written Exam - Points per Question3
27
Formulation Solution
PartContestantJudge
1 ** 02
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1AB
2BC
3CD
4DB
5AC
6BC
7DD
8AA
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
2Species: Pork
Primal: F - Loin
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
3Species: Pork
Primal: K - Side (Belly)
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
4Species: Pork
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
5Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: D - Flank
Retail: 79 - Variety - Oxtail		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
7Species: Pork
Primal: I - Round
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
8Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
9Species: Pork
Primal: C - Chuck
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks
10Species: Beef
Primal: L - Spareribs
Retail: 61 - Steaks - Top Round Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 51 - Steaks - Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: A - Breast
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
12Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		Species: Beef
Primal: C - Chuck
Retail: 84 - Various - Ground Beef
13Species: Beef
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
14Species: Pork
Primal: I - Round
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
15Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat		Species: Beef
Primal: K - Side (Belly)
Retail: 47 - Steaks - Flank Steak
17Species: Pork
Primal: G - Plate
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 47 - Steaks - Flank Steak
18Species: Pork
Primal: E - Ham or Leg
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
19Species: Pork
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 57 - Steaks - Tip, Cap Off Steak
20Species: Beef
Primal: B - Brisket
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Pork
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: F - Loin
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
22Species: Beef
Primal: B - Brisket
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
23Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
24Species: Pork
Primal: I - Round
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 04 - Roasts - Arm Roast (Bnls)
25Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
27Species: Pork
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
28Species: Beef
Primal: B - Brisket
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
29Species: Lamb
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
30Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
32Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
33Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
34Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
35Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 82 - Various - Beef for Stew
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
37Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
38Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
39Species: Beef
Primal: G - Plate
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
40Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
16
Meat ID Sum
63
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026