The ScanMan

ID: 2 - -
Team Name: Iowa State
Participant Name:
KATIE FINNEGAN
Individual Rank: 4
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
343213421
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
48
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
534123412
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C2
50
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
832413241
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C2
50
Placing 9 - Slab Bacon
PartContestantJudge
941233421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
29
Placing 10 - Shank Portion Hams
PartContestantJudge
1032413142
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: 35		 
35
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 44		 
44
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4321
Reasons Score: 38		 
38
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3241
Reasons Score: 45		 
45
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 3412
Reasons Score: 43		 
43
Quality
PartContestantJudge
1Low PrimeAvg. Prime
2Low PrimeLow Prime
3High ChoiceHigh Choice
4Avg. ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6Low PrimeHigh Choice
7Low ChoiceLow Choice
8High ChoiceHigh Choice
9Low PrimeLow Prime
10Low ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12Low ChoiceAvg. Choice
13High ChoiceHigh Choice
14Low ChoiceHigh Choice
15High ChoiceAvg. Choice
133
Yield
PartContestantJudge
14.74.9
23.54.3
32.82.7
42.32.1
51.91.8
62.82.4
73.52.7
83.43.0
93.02.8
103.32.9
113.11.5
122.52.0
133.52.6
145.45.7
152.02.0
87
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
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed
  • 8- Fat not entirely removed
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 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
  • 9- Foot / shank removal location
  • 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
  • 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
    		270
    Beef Grading Total
    		220
    Overall Beef Total
    		490
    Lamb Judging Total
    		129
    Pork Judging Total
    		260
    Placing Total
    		454
    Specifications Total
    		68
    Questions Total
    		 
    Reasons Total
    		205
    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