The ScanMan

ID: 0 - -
Team Name:
Participant Name:
JULIA RAIN
Individual Rank: 17
Individual Total Score: 792
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
213241342
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C4
46
Placing 3R - Pork Carc.
PartContestantJudge
343123421
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C6
42
Placing 4R - Pork Fresh Loins
PartContestantJudge
434123241
Placing 4 - Cut A3
Placing 4 - Cut B2
Placing 4 - Cut C4
42
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
934213421
Placing 9 - Cut A3
Placing 9 - Cut B2
Placing 9 - Cut C4
50
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: 1432
Reasons Score: 32		 
32
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1324
Reasons Score: 35		 
35
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4312
Reasons Score: 34		 
34
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3421
Reasons Score: 37		 
 
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 3421
Reasons Score: 35		 
 
Quality
PartContestantJudge
1High ChoiceAvg. Prime
2Low PrimeLow Prime
3Low PrimeHigh Choice
4Low ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6Avg. ChoiceHigh Choice
7High SelectLow Choice
8Avg. ChoiceHigh Choice
9Avg. ChoiceLow Prime
10High SelectAvg. Choice
11Low ChoiceAvg. Choice
12High SelectAvg. Choice
13Avg. ChoiceHigh Choice
14Low ChoiceHigh Choice
15Low ChoiceAvg. Choice
107
Yield
PartContestantJudge
14.94.9
23.04.3
32.02.7
41.82.1
51.51.8
61.82.4
72.32.7
83.13.0
92.52.8
102.62.9
112.01.5
121.82.0
132.22.6
144.85.7
151.92.0
89
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 14- Muscle number incorrect

  • 15- Muscle relative size incorrect
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		3
    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
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed
  • 8- Fat not entirely removed
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 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
    		•
    		3
    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
  • 23- Meets all specifications
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 15- Muscle relative size incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 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
    		242
    Beef Grading Total
    		196
    Overall Beef Total
    		438
    Lamb Judging Total
    		86
    Pork Judging Total
    		218
    Placing Total
    		445
    Specifications Total
    		50
    Questions Total
    		 
    Reasons Total
    		101
    Overall Score
    		792
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026