The ScanMan
Marshall FFA Alumni Contest Day
Mar 10, 2026
Meats
Overall

ID: 260 - 99 -
Team Name: Appleton City
Participant Name:
ALEXUS EVANS
Individual Rank: 30
Individual Total Score: 286
Team Rank: 10
Team Total Score: 694
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124134123
Placing 1 - Cut A1
Placing 1 - Cut B2
Placing 1 - Cut C4
45
Placing Class 2
PartContestantJudge
234211243
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C2
22
Placing Class 3
PartContestantJudge
313242314
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C5
40
Placing Class 4
PartContestantJudge
412431234
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
46
Placing Class 5
 
Placing Class 6
 
Placing Sum
153
Questions on Placing Classes
PartContestantJudge
124
212
342
433
522
644
711
821
932
1044
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: Average Choice
2Quality: Average ChoiceQuality: High Standard
3Quality: Low SelectQuality: Low Choice
4Quality: Low StandardQuality: Average Choice
5Quality: Average UtilityQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
13
Yield Grading
PartContestantJudge
1 3.6
2 3.6
3 2.3
4 2.8
5 2.6
 
Carcass Grading Total
13
Written Exam
PartContestantJudge
1DA
2AD
3BC
4CB
5DD
6AA
7CC
8DD
9BA
10DB
11BD
12AB
13CA
14DC
15BD
16BB
17AA
18DC
19CC
20AD
Written Exam - Points per Question3
21
Formulation Solution
PartContestantJudge
1 07 04
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1DB
2AA
3CC
4BD
5BA
6DC
7CA
8DD
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
2Species: Lamb
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
3Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
4Species: Lamb
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
5Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: J - Shoulder
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
7Species: Beef
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
8Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
9Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
10Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Lamb
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
12
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 94 - Smoked/Cured - Picnic (Whole)
12Species: Lamb
Primal: D - Flank
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
13Species: Pork
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
14Species: Pork
Primal: L - Spareribs
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
15Species: Lamb
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
17Species: Pork
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
18Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
19Species: Pork
Primal: G - Plate
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
20Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various 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
8
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
22Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
23Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
24Species: Lamb
Primal: D - Flank
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
25Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
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: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
27Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
28Species: Beef
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 41 - Steaks - Arm Steak
29Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
30Species: PorkSpecies: 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
7
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
32Species: Lamb
Primal: J - Shoulder
Retail: 72 - Chops - Rib Chop (Frenched)		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
33Species: Beef
Primal: F - Loin
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
34Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
35Species: Pork
Primal: K - Side (Belly)
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 36-40
PartContestantJudge
36 Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
37Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
38Species: 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
39Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
40Species: Beef
Primal: G - Plate
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID Sum
59
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