LOGAN LANEN - Boonville - Meats - Tipton Aggie Days

JudgingCard.com Results Events Individual Scorecard

Tipton Aggie Days
Mar 12, 2026
Meats

Overall

ID:	19 - 99 -
Team Name:	Boonville
Participant Name:	LOGAN LANEN
Individual Rank:	96
Individual Total Score:	183
Team Rank:	18
Team Total Score:	984
View e-Scansheet

Definition

Responses

Score

Beef - Top Loin Steaks

Part	Contestant	Judge
1	1234	1432

Placing 1 - Cut A	5
Placing 1 - Cut B	4
Placing 1 - Cut C	3

Pork - Rib Chops

Part	Contestant	Judge
2	1243	4231

Placing 2 - Cut A	5
Placing 2 - Cut B	3
Placing 2 - Cut C	5

Pork - Loin Chops

Part	Contestant	Judge
3	1324	3241

Placing 3 - Cut A	3
Placing 3 - Cut B	4
Placing 3 - Cut C	2

Pork - Loins

Part	Contestant	Judge
4	1342	4132

Placing 4 - Cut A	2
Placing 4 - Cut B	3
Placing 4 - Cut C	2

Placing Class 5

Part	Contestant	Judge
5	1423

Placing Class 6

Part	Contestant	Judge
7	1432

Placing Sum

131

Questions on Placing Classes

Part	Contestant	Judge
1	1	2
2	2	3
3	3	1
4	4	3
5	2	4
6	3	1
7	4	3
8	1	2
9	2	3
10	3	1

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep
8	Cull
9	Keep
10	Cull
11	Keep
12	Keep
13	Cull

Quality Grading

Part	Contestant	Judge
1		Quality: Low Choice
2		Quality: Average Choice
3		Quality: Low Choice
4		Quality: High Standard
5		Quality: High Standard

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	B
Quality Grading - Maturity	B

Yield Grading

Part	Contestant	Judge
1	3.1	3.4
2	2.2	3.2
3	3.3	2.5
4	4.4	2.5
5	5.5	4.2
6	4.6

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	A	C
2	B	D
3	C	C
4	D	B
5	E	B
6	D	C
7	C	D
8	B	A
9	A	A
10	B	D
11	A	A
12	B	A
13	C	A
14		B
15	D	A
16	C	B
17	B	B
18	A	C
19	B	A
20	C	B
21	A
22	B
23	C
24	D
25	E
26	D
27	C
28	B
29	A
30	B

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		05

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	A	C
2	B	B
3	E	A
4	D	D
5	C	A
6	A	B
7	C	A
8	E	B

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: A - Breast Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
2	Species: Beef Primal: I - Round Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 03 - Roasts - Arm Roast
3	Species: Beef Primal: H - Rib or Rack Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender
4	Species: Pork Primal: B - Brisket Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat	Species: Beef Primal: H - Rib or Rack Retail: 50 - Steaks - Ribeye, Lip-On Steak
5	Species: Pork Primal: H - Rib or Rack Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: K - Side (Belly) Retail: 51 - Steaks - Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets
7	Species: Pork Primal: J - Shoulder Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak
8	Species: Pork Primal: L - Spareribs Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
9	Species: Beef Primal: D - Flank Retail: 23 - Roasts - Rib Roast (Frenched)	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast
10	Species: Beef Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: J - Shoulder Retail: 16 - Roasts - Frenched Style	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
12	Species: Pork Primal: A - Breast Cookery: Dry Heat	Species: Lamb Primal: A - Breast Retail: 24 - Roasts - Ribs (Denver Style)
13	Species: Beef Primal: I - Round Retail: 68 - Chops - Butterflied Chop (Bnls)	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
14	Species: Pork Primal: L - Spareribs Retail: 67 - Chops - Blade Chop (Bnls)	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)
15	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Lamb Primal: E - Ham or Leg Retail: 31 - Roasts - Sirloin Half

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg Retail: 55 - Steaks - T-Bone Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 73 - Chops - Sirloin Chop
17	Species: Beef Primal: F - Loin Retail: 72 - Chops - Rib Chop (Frenched)	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs
18	Species: Beef Primal: D - Flank Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
19	Species: Beef Primal: G - Plate Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast
20	Species: Pork Primal: J - Shoulder Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: G - Plate Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 74 - Chops - Top Loin Chop
22	Species: Pork Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak
23	Species: Beef Primal: N - Various Meats Retail: 01 - Roasts - American Style	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
24	Species: Pork Primal: L - Spareribs Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Beef Primal: H - Rib or Rack Retail: 45 - Steaks - Eye Steak (Bnls)
25	Species: Beef Primal: J - Shoulder Retail: 85 - Various - Ground Pork Cookery: Moist Heat	Species: Lamb Primal: E - Ham or Leg Retail: 01 - Roasts - American Style

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: C - Chuck Retail: 74 - Chops - Top Loin Chop Cookery: Dry Heat	Species: Pork Primal: J - Shoulder Retail: 41 - Steaks - Arm Steak
27	Species: Pork Primal: J - Shoulder Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
28	Species: Pork Primal: A - Breast Retail: 72 - Chops - Rib Chop (Frenched)	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak
29	Species: Beef Primal: B - Brisket Retail: 36 - Roasts - Tip, Cap Off Roast	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
30	Species: Beef Primal: D - Flank Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Part	Contestant	Judge
31	Species: Pork Primal: K - Side (Belly) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls)
32	Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
33	Species: Pork Primal: M - Variety Meats Retail: 42 - Steaks - Blade Steak Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 43 - Steaks - Bottom Round Steak
34	Species: Beef Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop
35	Species: Pork Primal: E - Ham or Leg Retail: 25 - Roasts - Rump Portion Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Part	Contestant	Judge
36	Species: Beef Primal: C - Chuck Retail: 32 - Roasts - Spareribs Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
37	Species: Pork Primal: D - Flank Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
38	Species: Pork Primal: K - Side (Belly) Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
39	Species: Pork Primal: L - Spareribs Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop
40	Species: Beef Primal: J - Shoulder Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

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