The ScanMan

ID: 2 - -
Team Name: Iowa State
Participant Name:
CHRISTIN JACKSON
Individual Rank: 6
Individual Total Score: 933
Team Rank: 1
Team Total Score: 3739

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
214321342
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C4
47
Placing 3R - Pork Carc.
PartContestantJudge
332143421
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
38
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
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
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
943213421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
47
Placing 10 - Shank Portion Hams
PartContestantJudge
1031423142
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C3
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1432
Reasons Score: 37		 
37
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1432
Reasons Score: 46		 
46
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3214
Reasons Score: 32		 
32
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3421
Reasons Score: 40		 
40
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 3412
Reasons Score: 43		 
43
Quality
PartContestantJudge
1High ChoiceAvg. Prime
2High ChoiceLow Prime
3Avg. ChoiceHigh Choice
4Low ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6High ChoiceHigh Choice
7High SelectLow Choice
8Avg. ChoiceHigh Choice
9High ChoiceLow Prime
10Low ChoiceAvg. Choice
11Low ChoiceAvg. Choice
12Low ChoiceAvg. Choice
13Low ChoiceHigh Choice
14Avg. ChoiceHigh Choice
15Avg. ChoiceAvg. Choice
118
Yield
PartContestantJudge
14.84.9
22.24.3
31.82.7
41.42.1
51.41.8
62.32.4
72.52.7
83.13.0
92.52.8
102.52.9
111.31.5
121.52.0
131.82.6
144.75.7
151.42.0
77
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
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 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
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    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
    		261
    Beef Grading Total
    		195
    Overall Beef Total
    		456
    Lamb Judging Total
    		143
    Pork Judging Total
    		253
    Placing Total
    		459
    Specifications Total
    		81
    Questions Total
    		 
    Reasons Total
    		198
    Overall Score
    		933
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026