The ScanMan

ID: 2 - -
Team Name: Iowa State
Participant Name:
LEAH SARGEANT
Individual Rank: 5
Individual Total Score: 947
Team Rank: 1
Team Total Score: 3739

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
213421342
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C4
50
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
943123421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
43
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: 38		 
38
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 40		 
40
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4231
Reasons Score: 37		 
37
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3421
Reasons Score: 36		 
36
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 4321
Reasons Score: 43		 
43
Quality
PartContestantJudge
1Low PrimeAvg. Prime
2Low PrimeLow Prime
3High ChoiceHigh Choice
4Avg. ChoiceAvg. Choice
5Avg. ChoiceAvg. Choice
6High ChoiceHigh Choice
7High SelectLow Choice
8Low PrimeHigh Choice
9Low PrimeLow Prime
10Low PrimeAvg. Choice
11High SelectAvg. Choice
12Low ChoiceAvg. Choice
13High ChoiceHigh Choice
14Avg. ChoiceHigh Choice
15Avg. ChoiceAvg. Choice
130
Yield
PartContestantJudge
14.44.9
22.84.3
32.32.7
42.02.1
51.91.8
62.22.4
72.62.7
83.13.0
92.32.8
102.22.9
112.91.5
122.32.0
132.62.6
145.25.7
151.92.0
94
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

  • 20- Rib number incorrect
  • 9- Foot / shank removal location
    		•
    		7
    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

  • 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
  • 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
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut
  • 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
    		271
    Beef Grading Total
    		224
    Overall Beef Total
    		495
    Lamb Judging Total
    		136
    Pork Judging Total
    		255
    Placing Total
    		468
    Specifications Total
    		61
    Questions Total
    		 
    Reasons Total
    		194
    Overall Score
    		947
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026