The ScanMan

ID: 1 - -
Team Name: SDSU
Participant Name:
CARTER ROSS
Individual Rank: 13
Individual Total Score: 873
Team Rank: 3
Team Total Score: 3648

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
343213421
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
48
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
631241324
Placing 6 - Cut A3
Placing 6 - Cut B2
Placing 6 - Cut C6
47
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
832143241
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C2
48
Placing 9 - Slab Bacon
PartContestantJudge
914233421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
23
Placing 10 - Shank Portion Hams
PartContestantJudge
1012343142
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C3
36
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1342
Reasons Score: 38		 
38
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 45		 
45
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4321
Reasons Score: 41		 
41
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3421
Reasons Score: 39		 
39
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 4321
Reasons Score: 42		 
42
Quality
PartContestantJudge
1Low PrimeAvg. Prime
2High ChoiceLow Prime
3High ChoiceHigh Choice
4Low ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6High ChoiceHigh Choice
7High SelectLow Choice
8Avg. ChoiceHigh Choice
9Low PrimeLow Prime
10Low ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12Low ChoiceAvg. Choice
13High ChoiceHigh Choice
14Avg. ChoiceHigh Choice
15Low ChoiceAvg. Choice
130
Yield
PartContestantJudge
14.24.9
22.14.3
31.22.7
41.02.1
51.01.8
62.02.4
72.02.7
82.93.0
91.92.8
101.82.9
111.41.5
121.22.0
132.22.6
143.95.7
151.02.0
41
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
  • 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
  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 14- Muscle number incorrect
  • 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
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 6- Fat exceeds recommended depth
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 11- Length of cut

  • 19- Rib mark incorrect
  • 19- Rib mark incorrect
    		•
    		7
    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
    		273
    Beef Grading Total
    		171
    Overall Beef Total
    		444
    Lamb Judging Total
    		124
    Pork Judging Total
    		247
    Placing Total
    		439
    Specifications Total
    		58
    Questions Total
    		 
    Reasons Total
    		205
    Overall Score
    		873
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026