The ScanMan
Kansas South Central District Meats Evaluation & Floriculture
Apr 15, 2026
Meats - SR
Overall

ID: 267 - 10 - 0
Team Name: Lyons FFA
Participant Name:
EDGARD MORALES
Individual Rank: 99
Individual Total Score: 271
Team Rank: 19
Team Total Score: 1163
View e-Scansheet

DefinitionResponsesScore
Pork Steaks
PartContestantJudge
131243214
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C3
45
Boneless Pork Chops
PartContestantJudge
214321234
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C2
36
KC Strip Steaks
PartContestantJudge
341231432
Placing 3 - Cut A1
Placing 3 - Cut B6
Placing 3 - Cut C3
46
Beef Short Loins
PartContestantJudge
434122431
Placing 4 - Cut A3
Placing 4 - Cut B5
Placing 4 - Cut C3
23
Beef Ribs
PartContestantJudge
512434132
Placing 5 - Cut A4
Placing 5 - Cut B3
Placing 5 - Cut C6
27
Pork Loins
PartContestantJudge
713422134
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C3
31
Placing Sum
208
Questions on Placing Classes
PartContestantJudge
131
233
33 
444
522
634
721
814
911
1022
Questions - Points per Question5
25
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Low Choice
2Quality: High ChoiceQuality: Low Choice
3Quality: Average Comm.Quality: Low Prime
4Quality: Low ChoiceQuality: Low Choice
5Quality: Low SelectQuality: Average Utility
6Quality: Low StandardQuality: High Utility
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
12
Yield Grading
PartContestantJudge
14.7 
23.3 
34.7 
42.3 
54.4 
0
Carcass Grading Total
12
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: I - Round
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
2Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
4Species: Beef
Primal: D - Flank
Retail: 44 - Steaks - Center Slice		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
5Species: Pork
Primal: I - Round
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
7Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
8Species: Beef
Primal: M - Variety Meats
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
9Species: Lamb
Primal: D - Flank
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
10Species: Beef
Primal: B - Brisket
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
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: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
12Species: Lamb
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
13Species: Pork
Primal: I - Round
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
14Species: Pork
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
15Species: Beef
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: K - Side (Belly)
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
17Species: Beef
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
18Species: Lamb
Primal: D - Flank
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Cookery: Moist Heat
19Species: Pork
Primal: K - Side (Belly)		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
20Species: Beef
Primal: G - Plate
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
22Species: Beef
Primal: K - Side (Belly)
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
23Species: Pork
Primal: I - Round
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
24Species: Pork
Primal: I - Round
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
25Species: Pork
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: G - Plate
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
27Species: Beef
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
28Species: Beef
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
29Species: Pork
Primal: G - Plate
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
30Species: Pork
Primal: D - Flank
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
26
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: Tuesday, May 5, 2026