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:
MOLLY BRODMAN
Individual Rank: 38
Individual Total Score: 766
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
314234132
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C3
45
Placing 4R - Pork Cuts
PartContestantJudge
413243124
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C4
48
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
921431243
Placing 9 - Cut A2
Placing 9 - Cut B3
Placing 9 - Cut C4
48
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1023141234
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
42
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4312
Reasons Score: 42		 
42
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3124
Reasons Score: 42		 
42
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1423
Reasons Score: 36		 
36
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1324
Reasons Score: 40		 
40
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2143
Reasons Score: 43		 
43
Quality
PartContestantJudge
1Avg. ChoiceLow Choice
2High ChoiceLow Choice
3Avg. ChoiceLow Choice
4Low ChoiceLow Select
5Low ChoiceLow Choice
6High ChoiceLow Choice
7High ChoiceHigh Select
8High ChoiceAvg. Choice
9Avg. ChoiceLow Choice
57
Yield
PartContestantJudge
12.12.5
21.32.5
32.02.4
42.02.3
51.92.6
62.32.5
71.42.1
81.73.1
92.52.5
43
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
  • 11- Length of cut
    		•
    		7
    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
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect
  • 9- Foot / shank removal location
    		•
    		7
    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
  • 11- Length of cut
    		•
    		7
    Specification 7
    PartContestantJudge
    7
  • 8- Fat not entirely removed
  • 11- Length of cut
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 7- Fat / skin not trimmed or tapered to proper length

  • 14- Muscle number incorrect
  • 4- Deckle and associated fat removal
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

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

  • 11- Length of cut
  • 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
    		223
    Beef Grading Total
    		100
    Overall Beef Total
    		323
    Lamb Judging Total
    		135
    Pork Judging Total
    		264
    Placing Total
    		419
    Specifications Total
    		44
    Questions Total
    		 
    Reasons Total
    		203
    Overall Score
    		766
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, May 5, 2026