The ScanMan
Odessa FFA's Bulldog Classic CDEs
Mar 17, 2026
Meats
Overall

ID: 98 - 99 -
Team Name: Holden
Participant Name:
BLAKE WESTOVER
Individual Rank: 30
Individual Total Score: 295
Team Rank: 8
Team Total Score: 968
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
143214321
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C4
50
Placing Class 2
PartContestantJudge
223412341
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C1
50
Placing Class 3
PartContestantJudge
313421423
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C5
37
Placing Class 4
PartContestantJudge
423142134
Placing 4 - Cut A1
Placing 4 - Cut B1
Placing 4 - Cut C5
49
Placing Class 5
 
Placing Class 6
 
Placing Sum
186
Questions on Placing Classes
PartContestantJudge
121
232
344
433
531
622
722
832
931
1033
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High Comm.Quality: High Standard
2Quality: Low UtilityQuality: High Select
3Quality: Low UtilityQuality: High Standard
4Quality: High UtilityQuality: Average Choice
5Quality: Low Comm.Quality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
13.42.7
24.53.0
33.33.2
44.62.6
54.52.3
15
Carcass Grading Total
15
Written Exam
PartContestantJudge
1CC
2CB
3DB
4BD
5DC
6AA
7BD
8CB
9DC
10DC
11BB
12CA
13CD
14DB
15BD
16DC
17DD
18AB
19DD
20AD
Written Exam - Points per Question2
10
Formulation Solution
PartContestantJudge
1 03 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CB
2DD
3AA
4AD
5BC
6BD
7AA
8CD
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Primal: D - Flank
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
2Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
3Primal: D - Flank
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
4Primal: D - Flank
Retail: 78 - Variety - Liver
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
5Species: Pork
Primal: D - Flank
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Primal: D - Flank
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
7Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
8Primal: D - Flank
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
9Primal: D - Flank
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
10Primal: D - Flank
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
12Species: Beef
Primal: D - Flank
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
13Species: Beef
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
14Species: Pork
Primal: D - Flank
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
15Species: Pork
Primal: D - Flank
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: D - Flank
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
17Species: Beef
Primal: D - Flank
Retail: 76 - Variety - Heart
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
18Species: Beef
Primal: D - Flank
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
19Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
20Species: Beef
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: D - Flank
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
22Species: Beef
Primal: D - Flank
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
23Species: Lamb
Primal: D - Flank
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
24Species: Beef
Primal: D - Flank
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
25Species: Lamb
Primal: D - Flank
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 39 - Roasts - Top Round Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: D - Flank
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
27Species: Beef
Primal: D - Flank
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
28Species: Beef
Primal: D - Flank
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
29Species: Beef
Primal: D - Flank
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
30Species: Pork
Primal: D - Flank
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: D - Flank
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
32Species: Lamb
Primal: D - Flank
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
33Species: Beef
Primal: D - Flank
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
34Species: Beef
Primal: D - Flank
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
35Species: Lamb
Primal: D - Flank
Retail: 86 - Various - Hocks
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: D - Flank
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
37Species: Beef
Primal: D - Flank
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
38Species: Pork
Primal: D - Flank
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
39Species: Lamb
Primal: D - Flank
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
40Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID Sum
44
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026