The ScanMan

ID: 0 - -
Team Name:
Participant Name:
Individual Rank: 18
Individual Total Score: 68
Team Rank: 4
Team Total Score: 3573

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
1 3124
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C4
 
Placing 2R - Beef Short Loins
PartContestantJudge
2 1342
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C4
 
Placing 3R - Pork Carc.
PartContestantJudge
3 3421
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
 
Placing 4R - Pork Fresh Loins
PartContestantJudge
4 3241
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
 
Placing 5R - Pork Fresh Hams
PartContestantJudge
5 3412
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C2
 
Placing 6 - Beef Carc. VBP
PartContestantJudge
6 1324
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C6
 
Placing 7 - Sliced Bacon
PartContestantJudge
7 2134
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C5
 
Placing 8 - Center Cut Ham Slices
PartContestantJudge
8 3241
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C2
 
Placing 9 - Slab Bacon
PartContestantJudge
9 3421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
 
Placing 10 - Shank Portion Hams
PartContestantJudge
10 3142
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C3
 
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
 
Reasons 2 - Beef Cuts
 
Reasons 3 - Pork Carc.
 
Reasons 4 - Pork Cuts
 
Reasons 5 - Pork Cuts
 
Quality
PartContestantJudge
1 Avg. Prime
2 Low Prime
3 High Choice
4 Avg. Choice
5 Avg. Choice
6 High Choice
7 Low Choice
8 High Choice
9 Low Prime
10 Avg. Choice
11 Avg. Choice
12 Avg. Choice
13 High Choice
14 High Choice
15 Avg. Choice
 
Yield
PartContestantJudge
1 4.9
2 4.3
3 2.7
4 2.1
5 1.8
6 2.4
7 2.7
8 3.0
9 2.8
10 2.9
11 1.5
12 2.0
13 2.6
14 5.7
15 2.0
 
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 14- Muscle number incorrect
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		7
    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
  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 8- Fat not entirely removed

  • 15- Muscle relative size incorrect
  • 8- Fat not entirely removed
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 23- Meets all specifications
  • 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

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

  • 9- Foot / shank removal location
    		•
    		10
    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
    		 
    Beef Grading Total
    		 
    Overall Beef Total
    		 
    Lamb Judging Total
    		 
    Pork Judging Total
    		 
    Placing Total
    		 
    Specifications Total
    		68
    Questions Total
    		 
    Reasons Total
    		 
    Overall Score
    		68
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026