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

ID: 71 - 99 -
Team Name: Farmington
Participant Name:
MADISON MCKINNE Y
Individual Rank: 61
Individual Total Score: 151
Team Rank: 16
Team Total Score: 373
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
113422341
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C4
23
Placing Class 2
PartContestantJudge
214232341
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
17
Placing Class 3
PartContestantJudge
321432413
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
48
Placing Class 4
PartContestantJudge
443121432
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
38
Placing Class 5
 
Placing Class 6
 
Placing Sum
126
Questions on Placing Classes
PartContestantJudge
134
221
332
441
514
6 3
7 1
8 4
9 1
10 3
Questions - Points per Question5
0
Keep/Cull
PartContestantJudge
7Keep 
0
Quality Grading
PartContestantJudge
1 Quality: Average Choice
2 Quality: High Standard
3 Quality: High Select
4 Quality: Average Choice
5 Quality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
1 3.2
2 4.4
3 3.3
41.52.5
5 2.9
0
Carcass Grading Total
0
Written Exam
PartContestantJudge
1 B
2 D
3 D
4 A
5 C
6 C
7 D
8 C
9 A
10 B
11 B
12 B
13 B
14 D
15 A
16 B
17 A
18 E
19 B
20 A
Written Exam - Points per Question3
0
Formulation Solution
PartContestantJudge
1  04
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1DD
2DB
3BD
4CC
5AA
6BC
7BB
8DB
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Pork
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
3 Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
4Cookery: Dry or Moist HeatSpecies: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
5Retail: 71 - Chops - Rib ChopSpecies: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
6Retail: 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
0
Meat ID 6-10
PartContestantJudge
6Species: Beef
Retail: 12 - Roasts - Center Rib Roast		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
7Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
8 Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
9Cookery: Moist HeatSpecies: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
10Retail: 74 - Chops - Top Loin ChopSpecies: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
11Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Retail: 21 - Roasts - Petite Tender		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
12Primal: B - Brisket
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
13Cookery: Moist HeatSpecies: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
14Cookery: Moist HeatSpecies: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
15Retail: 15 - Roasts - Flat Half (Bnls)Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
16Retail: 32 - Roasts - Spareribs 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
17Primal: B - Brisket
Retail: 73 - Chops - Sirloin Chop		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
18Cookery: Moist HeatSpecies: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
19Cookery: Moist HeatSpecies: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
20Retail: 12 - Roasts - Center Rib RoastSpecies: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
21Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 21-25
PartContestantJudge
21Species: Pork
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
22Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
23Cookery: Dry or Moist HeatSpecies: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
24Cookery: Dry HeatSpecies: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
25Retail: 14 - Roasts - Eye Round RoastSpecies: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
26Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 26-30
PartContestantJudge
26Species: Pork
Retail: 01 - Roasts - American Style		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
27Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
28 Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
29Cookery: Moist HeatSpecies: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
30Retail: 87 - Various - Sausage Link/PattieSpecies: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
31Retail: 07 - Roasts - Blade Boston 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 31-35
PartContestantJudge
31Species: Beef
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
32Primal: B - Brisket
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
33 Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
34Cookery: Dry HeatSpecies: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
35Retail: 26 - Roasts - Seven (7) Bone RoastSpecies: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
36Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 36-40
PartContestantJudge
36Species: Pork
Retail: 80 - Variety - Tongue		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
37Primal: L - Spareribs
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
38Cookery: Moist HeatSpecies: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
39Cookery: Dry HeatSpecies: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
40Retail: 24 - Roasts - Ribs (Denver Style)Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
41Retail: 81 - Variety - Tripe 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID Sum
5
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