The ScanMan

ID: 1 - -
Team Name: SDSU
Participant Name:
KARIN SWEETER
Individual Rank: 9
Individual Total Score: 914
Team Rank: 3
Team Total Score: 3648

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
114323124
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C4
31
Placing 2R - Beef Short Loins
PartContestantJudge
213241342
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C4
46
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
434213241
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
48
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
721342134
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C5
50
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
941233421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
29
Placing 10 - Shank Portion Hams
PartContestantJudge
1013423142
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C3
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1432
Reasons Score: 40		 
40
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1324
Reasons Score: 38		 
38
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4231
Reasons Score: 39		 
39
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3421
Reasons Score: 44		 
44
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 4321
Reasons Score: 40		 
40
Quality
PartContestantJudge
1Low PrimeAvg. Prime
2Low PrimeLow Prime
3High ChoiceHigh Choice
4Low ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6High ChoiceHigh Choice
7Low SelectLow Choice
8Avg. ChoiceHigh Choice
9High ChoiceLow Prime
10High SelectAvg. Choice
11Low ChoiceAvg. Choice
12Low ChoiceAvg. Choice
13Low ChoiceHigh Choice
14Low ChoiceHigh Choice
15Low ChoiceAvg. Choice
114
Yield
PartContestantJudge
14.64.9
22.34.3
32.12.7
42.32.1
51.61.8
62.32.4
72.82.7
83.13.0
92.52.8
102.52.9
112.41.5
122.22.0
132.92.6
144.55.7
152.02.0
93
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
  • 9- Foot / shank removal location
  • 9- Foot / shank removal location
    		•
    		10
    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
  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 5- Diaphragm and/or hanging tender removal

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

  • 20- Rib number incorrect
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 23- Meets all specifications
  • 19- Rib mark incorrect
    		•
    		0
    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
    		255
    Beef Grading Total
    		207
    Overall Beef Total
    		462
    Lamb Judging Total
    		134
    Pork Judging Total
    		251
    Placing Total
    		439
    Specifications Total
    		67
    Questions Total
    		 
    Reasons Total
    		201
    Overall Score
    		914
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026