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

ID: 78 - 99 -
Team Name: Fulton
Participant Name:
JACKSON CRAIN
Individual Rank: 71
Individual Total Score: 353
Team Rank: 20
Team Total Score: 1079
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 Blade Steaks
PartContestantJudge
142134213
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
50
Placing Class 2
PartContestantJudge
242134312
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C2
38
Placing Class 3 Loin Chops
PartContestantJudge
323414231
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C6
42
Placing Class 4 Ribeye
PartContestantJudge
441321423
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C2
45
Placing Class 5
 
Placing Class 6
 
Placing Sum
175
Questions on Placing Classes
PartContestantJudge
144
223
334
412
541
622
721
814
934
1011
Questions - Points per Question5
15
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: High Select
2Quality: Average PrimeQuality: Average Prime
3Quality: High ChoiceQuality: Low Choice
4Quality: Average ChoiceQuality: Low Select
5Quality: Low PrimeQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
30
Yield Grading
PartContestantJudge
12.23.2
22.63.8
33.12.9
43.33.5
52.24.5
16
Carcass Grading Total
46
Written Exam
PartContestantJudge
1BD
2BB
3DD
4EE
5BD
6BD
7CC
8AA
9CA
10DD
11CC
12AA
13AA
14BD
15DD
16DD
17DE
18CE
19CD
20DD
Written Exam - Points per Question2
24
Formulation Solution
PartContestantJudge
1 06 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CD
2BC
3AA
4DD
5AA
6CB
7CB
8AC
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: H - Rib or Rack
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
2Species: Lamb
Primal: A - Breast
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
3Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
4Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
5Species: Beef
Primal: G - Plate
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or 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
9
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: H - Rib or Rack
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
7Species: Beef
Primal: J - Shoulder
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
8Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
9Species: Lamb
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
10Species: Beef
Primal: J - Shoulder
Retail: 04 - Roasts - Arm Roast (Bnls)		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
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: H - Rib or Rack
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
12Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: 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: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
14Species: Pork
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
15Species: Pork
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist 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
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
17Species: Beef
Primal: I - Round		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
18Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
19Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
20Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry 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
14
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
22Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
23Species: Beef
Primal: I - Round
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
24Species: Beef
Primal: J - Shoulder
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
25Species: Pork
Primal: F - Loin
Retail: 47 - Steaks - Flank Steak		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: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
27Species: Pork
Primal: H - Rib or Rack
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
28Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
29Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
30Species: Pork
Primal: H - Rib or Rack
Retail: 49 - Steaks - Porterhouse Steak		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
12
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: C - Chuck
Retail: 05 - Roasts - Back Ribs		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
32Species: Pork
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
33Species: Beef
Primal: I - Round
Retail: 45 - Steaks - Eye Steak (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
34Species: Beef
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
35Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or 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
5
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
37Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
38Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
39Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
40Species: Pork
Primal: E - Ham or Leg
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry 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
15
Meat ID Sum
78
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