The ScanMan
Southeastern Invitational Meat Judging
Apr 10, 2026
2026 Southeastern Intercollegiate Meat Judging
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 1 - -
Team Name: The Ohio State University #1
Participant Name:
LIBBY RAMGE
Individual Rank: 7
Individual Total Score: 860
Team Rank: 5
Team Total Score: 3273

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
143124123
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C2
42
Placing 2R - Beef Cuts
PartContestantJudge
231243124
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C5
50
Placing 3R - Pork Carc.
PartContestantJudge
314324132
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C3
48
Placing 4R - Pork Cuts
PartContestantJudge
431243124
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C4
50
Placing 5R - Lamb Carc.
PartContestantJudge
521432143
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C2
50
Placing 6 - Beef Carc.
 
Placing 7 - Beef Cuts
PartContestantJudge
731423124
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C3
47
Placing 8 - Pork Carc.
PartContestantJudge
841231423
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C3
47
Placing 9 - Pork Wole. / Retail
PartContestantJudge
912431243
Placing 9 - Cut A2
Placing 9 - Cut B3
Placing 9 - Cut C4
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1012341234
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4312
Reasons Score: 44		 
44
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3124
Reasons Score: 41		 
41
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1432
Reasons Score: 41		 
41
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 3124
Reasons Score: 43		 
43
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2143
Reasons Score: 44		 
44
Quality
PartContestantJudge
1High SelectLow Choice
2High SelectLow Choice
3High SelectLow Choice
4High SelectLow Select
5Low ChoiceLow Choice
6Low ChoiceLow Choice
7Low ChoiceHigh Select
8Low ChoiceAvg. Choice
9Low ChoiceLow Choice
78
Yield
PartContestantJudge
12.42.5
22.82.5
32.42.4
42.32.3
52.52.6
62.32.5
72.52.1
82.73.1
92.12.5
71
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 14- Muscle number incorrect
  • 9- Foot / shank removal location
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 12- (False) Lean exposure
  • 11- Length of cut
    		•
    		3
    Specification 7
    PartContestantJudge
    7
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length
  • 4- Deckle and associated fat removal
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 3- Chine / feather bone removal

  • 5- Diaphragm and/or hanging tender removal
  • 3- Chine / feather bone removal
    		•
    		7
    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
    		224
    Beef Grading Total
    		149
    Overall Beef Total
    		373
    Lamb Judging Total
    		144
    Pork Judging Total
    		279
    Placing Total
    		434
    Specifications Total
    		64
    Questions Total
    		 
    Reasons Total
    		213
    Overall Score
    		860
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, May 5, 2026