The ScanMan

ID: 1 - -
Team Name: SDSU
Participant Name:
THEODORE WEBSTER
Individual Rank: 11
Individual Total Score: 905
Team Rank: 3
Team Total Score: 3648

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
113423124
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C4
43
Placing 2R - Beef Short Loins
PartContestantJudge
214321342
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C4
47
Placing 3R - Pork Carc.
PartContestantJudge
342313421
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
43
Placing 4R - Pork Fresh Loins
PartContestantJudge
432413241
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
50
Placing 5R - Pork Fresh Hams
PartContestantJudge
543213412
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C2
46
Placing 6 - Beef Carc. VBP
PartContestantJudge
613241324
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C6
50
Placing 7 - Sliced Bacon
PartContestantJudge
723412134
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C5
41
Placing 8 - Center Cut Ham Slices
PartContestantJudge
823413241
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C2
48
Placing 9 - Slab Bacon
PartContestantJudge
914323421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
28
Placing 10 - Shank Portion Hams
PartContestantJudge
1031243142
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C3
47
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1342
Reasons Score: 37		 
37
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1432
Reasons Score: 38		 
38
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4231
Reasons Score: 39		 
39
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3241
Reasons Score: 37		 
37
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 4321
Reasons Score: 39		 
39
Quality
PartContestantJudge
1High ChoiceAvg. Prime
2High ChoiceLow Prime
3Avg. ChoiceHigh Choice
4Low ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6Low ChoiceHigh Choice
7High SelectLow Choice
8Avg. ChoiceHigh Choice
9Avg. ChoiceLow Prime
10High SelectAvg. Choice
11Low ChoiceAvg. Choice
12Low ChoiceAvg. Choice
13Low PrimeHigh Choice
14Low ChoiceHigh Choice
15Low ChoiceAvg. Choice
105
Yield
PartContestantJudge
14.94.9
23.24.3
32.12.7
42.12.1
51.11.8
62.02.4
72.62.7
83.03.0
92.62.8
102.12.9
111.91.5
121.62.0
132.32.6
145.05.7
151.52.0
89
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut

  • 14- Muscle number incorrect
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 7- Fat / skin not trimmed or tapered to proper length

  • 9- Foot / shank removal location
  • 9- Foot / shank removal location
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 8- Fat not entirely removed
  • 8- Fat not entirely removed
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
    		•
    		7
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length

  • 9- Foot / shank removal location
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 6- Fat exceeds recommended depth
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 19- Rib mark incorrect
  • 19- Rib mark incorrect
    		•
    		10
    Questions 1 - Beef Carc.
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    Questions - Points per Question5
    		 
    Beef Judging Total
    		256
    Beef Grading Total
    		194
    Overall Beef Total
    		450
    Lamb Judging Total
    		132
    Pork Judging Total
    		245
    Placing Total
    		443
    Specifications Total
    		78
    Questions Total
    		 
    Reasons Total
    		190
    Overall Score
    		905
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026