The ScanMan

ID: 2 - -
Team Name: Iowa State
Participant Name:
MOLLY MATTHIESEN
Individual Rank: 10
Individual Total Score: 912
Team Rank: 1
Team Total Score: 3739

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
213421342
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C4
50
Placing 3R - Pork Carc.
PartContestantJudge
341233421
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
26
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
534213412
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C2
48
Placing 6 - Beef Carc. VBP
PartContestantJudge
631241324
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C6
47
Placing 7 - Sliced Bacon
PartContestantJudge
732142134
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C5
43
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
941323421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
34
Placing 10 - Shank Portion Hams
PartContestantJudge
1031423142
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C3
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1432
Reasons Score: 37		 
37
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 39		 
39
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4123
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3421
Reasons Score: 37		 
37
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 3421
Reasons Score: 44		 
44
Quality
PartContestantJudge
1Low PrimeAvg. Prime
2Low PrimeLow Prime
3High ChoiceHigh Choice
4Avg. ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6Low PrimeHigh Choice
7Low ChoiceLow Choice
8Low PrimeHigh Choice
9Low PrimeLow Prime
10Low ChoiceAvg. Choice
11High ChoiceAvg. Choice
12Low ChoiceAvg. Choice
13Low PrimeHigh Choice
14High ChoiceHigh Choice
15Avg. ChoiceAvg. Choice
134
Yield
PartContestantJudge
14.84.9
22.84.3
31.72.7
41.72.1
51.31.8
62.22.4
72.62.7
83.43.0
92.42.8
102.62.9
112.11.5
122.02.0
132.22.6
145.45.7
152.42.0
89
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		7
    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

  • 11- Length of cut

  • 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
    		•
    		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

  • 7- Fat / skin not trimmed or tapered to proper length
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    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
    		247
    Beef Grading Total
    		223
    Overall Beef Total
    		470
    Lamb Judging Total
    		142
    Pork Judging Total
    		226
    Placing Total
    		425
    Specifications Total
    		74
    Questions Total
    		 
    Reasons Total
    		190
    Overall Score
    		912
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026