The ScanMan

ID: 0 - -
Team Name:
Participant Name:
BRADLEY BURLA
Individual Rank: 16
Individual Total Score: 840
Team Rank: 4
Team Total Score: 3573

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
543123412
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C2
48
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
842313241
Placing 8 - Cut A2
Placing 8 - Cut B3
Placing 8 - Cut C2
40
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
1013423142
Placing 10 - Cut A2
Placing 10 - Cut B4
Placing 10 - Cut C3
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1342
Reasons Score: 30		 
30
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1342
Reasons Score: 29		 
29
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 4321
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3241
Reasons Score: 37		 
37
Reasons 5 - Pork Cuts
PartContestantJudge
5Placing: 4312
Reasons Score: 31		 
31
Quality
PartContestantJudge
1Avg. PrimeAvg. Prime
2Avg. ChoiceLow Prime
3Low PrimeHigh Choice
4Avg. ChoiceAvg. Choice
5Low ChoiceAvg. Choice
6High ChoiceHigh Choice
7Low ChoiceLow Choice
8Low PrimeHigh Choice
9Low PrimeLow Prime
10Low ChoiceAvg. Choice
11High ChoiceAvg. Choice
12Low ChoiceAvg. Choice
13Avg. ChoiceHigh Choice
14High ChoiceHigh Choice
15Low ChoiceAvg. Choice
129
Yield
PartContestantJudge
14.04.9
22.84.3
33.12.7
41.52.1
51.01.8
61.82.4
72.42.7
84.03.0
92.12.8
103.12.9
111.51.5
121.72.0
131.62.6
144.45.7
152.12.0
61
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut
  • 11- Length of cut

  • 14- Muscle number incorrect
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 9- Foot / shank removal location
  • 9- Foot / shank removal location
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 7- Fat / skin not trimmed or tapered to proper length

  • 10- Hip bone or cartilage exposed or removed
  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		3
    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
  • 7- Fat / skin not trimmed or tapered to proper length

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 6- Fat exceeds recommended depth

  • 12- (False) Lean exposure
  • 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
    		252
    Beef Grading Total
    		190
    Overall Beef Total
    		442
    Lamb Judging Total
    		127
    Pork Judging Total
    		231
    Placing Total
    		450
    Specifications Total
    		40
    Questions Total
    		 
    Reasons Total
    		160
    Overall Score
    		840
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Friday, March 20, 2026