The ScanMan
Union CDE/LDE MOASK
Mar 13, 2026
Meats
Overall

ID: 263 - 99 -
Team Name: Steelville
Participant Name:
Kaylin GILLAM
Individual Rank: 53
Individual Total Score: 237
Team Rank: 13
Team Total Score: 805
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
141322341
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C4
24
Placing Class 2
PartContestantJudge
223412341
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
50
Placing Class 3
PartContestantJudge
323142413
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
38
Placing Class 4
PartContestantJudge
442311432
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
25
Placing Class 5
 
Placing Class 6
 
Placing Sum
137
Questions on Placing Classes
PartContestantJudge
124
241
322
411
534
643
721
814
941
1023
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High UtilityQuality: Average Choice
2Quality: High ChoiceQuality: High Standard
3Quality: High Comm.Quality: High Select
4Quality: Average Comm.Quality: Average Choice
5Quality: High SelectQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
13.73.2
25.14.4
31.53.3
43.82.5
54.32.9
62.4 
13
Carcass Grading Total
13
Written Exam
PartContestantJudge
1BB
2AD
3CD
4BA
5AC
6BC
7DD
8BC
9AA
10BB
11BB
12CB
13BB
14AD
15DA
16BB
17AA
18DE
19AB
20AA
Written Exam - Points per Question3
27
Formulation Solution
PartContestantJudge
1  04
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1BD
2AB
3CD
4CC
5BA
6BC
7AB
8CB
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: E - Ham or Leg
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2Species: Beef
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
3Species: Pork
Primal: M - Variety Meats
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
4Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
5Species: Beef
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
7Species: Beef
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
8Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
9Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
10Species: Beef
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: M - Variety Meats
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
12Species: Beef
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
13Species: Beef
Primal: D - Flank
Retail: 88 - Various - Shank		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
14Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
15Species: Beef
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
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
16Species: Beef
Primal: F - Loin
Retail: 35 - Roasts - Tip Roast (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
17Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
18Species: Lamb
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
19Species: Lamb
Primal: M - Variety Meats
Retail: 45 - Steaks - Eye Steak (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
20Species: Lamb
Primal: G - Plate
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: E - Ham or Leg
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
22Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
23Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
24Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
25Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various 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
12
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: F - Loin
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
27Species: Pork
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
28Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
29Species: Lamb
Primal: N - Various Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
30Species: Beef
Primal: J - Shoulder
Retail: 13 - Roasts - Eye Roast (Bnls)
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 31-35
PartContestantJudge
31Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
32Species: Beef
Primal: D - Flank
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
33Species: Beef
Primal: G - Plate
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) 		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
34Species: Beef
Primal: D - Flank
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
35Species: Beef
Primal: B - Brisket
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
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
36Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
37Species: Lamb
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
38Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
39Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
40Species: Lamb
Primal: G - Plate
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID Sum
45
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