The ScanMan

ID: 0 - -
Team Name:
Participant Name:
NICK SABO
Individual Rank: 3
Individual Total Score: 956
Team Rank: 4
Team Total Score: 3573

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
723142134
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C5
48
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
934123421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
46
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: 41		 
41
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 38		 
38
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4231
Reasons Score: 39		 
39
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3421
Reasons Score: 42		 
42
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 4321
Reasons Score: 37		 
37
Quality
PartContestantJudge
1Avg. PrimeAvg. Prime
2Low PrimeLow Prime
3Low PrimeHigh Choice
4Avg. ChoiceAvg. Choice
5Avg. ChoiceAvg. Choice
6High ChoiceHigh Choice
7High SelectLow Choice
8High ChoiceHigh Choice
9High ChoiceLow Prime
10Low ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12Avg. ChoiceAvg. Choice
13Low PrimeHigh Choice
14High ChoiceHigh Choice
15Avg. ChoiceAvg. Choice
140
Yield
PartContestantJudge
14.54.9
22.64.3
31.72.7
41.92.1
51.51.8
61.92.4
72.42.7
82.83.0
92.72.8
102.22.9
111.41.5
121.32.0
132.22.6
144.65.7
151.52.0
76
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

  • 11- Length of cut
  • 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
  • 23- Meets all specifications
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		0
    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

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

  • 9- Foot / shank removal location
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 10- Hip bone or cartilage exposed or removed
  • 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
    		270
    Beef Grading Total
    		216
    Overall Beef Total
    		486
    Lamb Judging Total
    		130
    Pork Judging Total
    		266
    Placing Total
    		469
    Specifications Total
    		74
    Questions Total
    		 
    Reasons Total
    		197
    Overall Score
    		956
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026