The ScanMan

ID: 0 - -
Team Name:
Participant Name:
DAVIS HOWELL
Individual Rank: 14
Individual Total Score: 858
Team Rank: 4
Team Total Score: 3573

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
432413241
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
50
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
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
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
1Reasons Score: 63 
2Reasons Score:  
 
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 30		 
30
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4123
Reasons Score: 30		 
30
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3241
Reasons Score: 40		 
40
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 4321
Reasons Score: 41		 
41
Quality
PartContestantJudge
1Avg. PrimeAvg. Prime
2Low PrimeLow Prime
3Low PrimeHigh Choice
4High ChoiceAvg. Choice
5Avg. ChoiceAvg. Choice
6High ChoiceHigh Choice
7High SelectLow Choice
8High ChoiceHigh Choice
9Low PrimeLow Prime
10High SelectAvg. Choice
11Low PrimeAvg. Choice
12Low ChoiceAvg. Choice
13Low PrimeHigh Choice
14High ChoiceHigh Choice
15Avg. ChoiceAvg. Choice
130
Yield
PartContestantJudge
14.44.9
22.64.3
32.32.7
42.02.1
51.81.8
62.32.4
72.52.7
82.83.0
92.42.8
102.72.9
112.81.5
122.42.0
132.92.6
145.45.7
151.82.0
97
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

  • 15- Muscle relative size incorrect

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 8- Fat not entirely removed
    		•
    		3
    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
  • 15- Muscle relative size 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
  • 5- Diaphragm and/or hanging tender removal

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

  • 9- Foot / shank removal location
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    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
    		204
    Beef Grading Total
    		227
    Overall Beef Total
    		431
    Lamb Judging Total
    		134
    Pork Judging Total
    		240
    Placing Total
    		437
    Specifications Total
    		53
    Questions Total
    		 
    Reasons Total
    		141
    Overall Score
    		858
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026