The ScanMan
NCMC Ag Club Contests
Mar 19, 2026
Meats
Overall

ID: 197 - 99 -
Team Name: Salisbury
Participant Name:
HAYDEN RAMSEY
Individual Rank: 91
Individual Total Score: 315
Team Rank: 31
Team Total Score: 567
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 Blade Steaks
PartContestantJudge
124314213
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
45
Placing Class 2
PartContestantJudge
232144312
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C2
26
Placing Class 3 Loin Chops
PartContestantJudge
343124231
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C6
40
Placing Class 4 Ribeye
PartContestantJudge
441231423
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C2
47
Placing Class 5
PartContestantJudge
53142 
 
Placing Class 6
PartContestantJudge
72143 
 
Placing Sum
158
Questions on Placing Classes
PartContestantJudge
124
233
314
4 2
521
622
741
814
934
1041
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6Keep 
7Keep 
8Keep 
9Keep 
10Cull 
11Cull 
12Cull 
13Cull 
0
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: High Select
2Quality: High PrimeQuality: Average Prime
3Quality: Low SelectQuality: Low Choice
4Quality: High SelectQuality: Low Select
5Quality: Average ChoiceQuality: Average Choice
6Quality: High Comm. 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
31
Yield Grading
PartContestantJudge
12.03.2
23.33.8
32.12.9
45.53.5
52.24.5
62.4 
13
Carcass Grading Total
44
Written Exam
PartContestantJudge
1DD
2AB
3DD
4BE
5DD
6BD
7BC
8EA
9BA
10BD
11BC
12AA
13CA
14AD
15AD
16DD
17DE
18CE
19CD
20DD
Written Exam - Points per Question2
12
Formulation Solution
PartContestantJudge
1 07 07
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1AD
2BC
3AA
4CD
5CA
6CB
7CB
8CC
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
2Species: Lamb
Primal: D - Flank
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
3Species: Pork
Primal: K - Side (Belly)
Retail: 69 - Chops - Country Style Ribs		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
4Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
5Species: Lamb
Primal: I - Round
Retail: 01 - Roasts - American Style
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 6-10
PartContestantJudge
6Species: Pork
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
7Species: Beef
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
8Species: Pork
Primal: K - Side (Belly)
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
9Species: Beef
Primal: C - Chuck
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
10Species: Lamb
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: I - Round
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
12Species: Pork
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
13Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
14Species: Beef
Primal: C - Chuck
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
15Species: Beef
Primal: D - Flank
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: D - Flank
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
17Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
18Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
19Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
20Species: Lamb
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: I - Round
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
22Species: Beef
Primal: D - Flank
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
23Species: Beef
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
24Species: Lamb
Primal: D - Flank
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
25Species: Beef
Primal: D - Flank
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: I - Round
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
27Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
28Species: Pork
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
29Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
30Species: Pork
Primal: I - Round
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
22
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
32Species: Pork
Primal: B - Brisket
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
33Species: Beef
Primal: B - Brisket
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
34Species: Lamb
Primal: B - Brisket
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
35Species: Lamb
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
37Species: Pork
Primal: K - Side (Belly)
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
38Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
39Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
40Species: Pork
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID Sum
71
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