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: 5 - -
Team Name: University of Florida #3
Participant Name:
KENDALL BECHTOLD
Individual Rank: 40
Individual Total Score: 744
Team Rank: 13
Team Total Score: 744

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
141324123
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C2
48
Placing 2R - Beef Cuts
PartContestantJudge
214233124
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C5
22
Placing 3R - Pork Carc.
PartContestantJudge
334124132
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C3
44
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
714323124
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C3
36
Placing 8 - Pork Carc.
PartContestantJudge
814231423
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C3
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
921341243
Placing 9 - Cut A2
Placing 9 - Cut B3
Placing 9 - Cut C4
44
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: 4132
Reasons Score: 38		 
38
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1423
Reasons Score: 40		 
40
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3412
Reasons Score: 38		 
38
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1324
Reasons Score: 40		 
40
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2143
Reasons Score: 44		 
44
Quality
PartContestantJudge
1Low ChoiceLow Choice
2Low ChoiceLow Choice
3Avg. ChoiceLow Choice
4Low ChoiceLow Select
5Avg. ChoiceLow Choice
6High ChoiceLow Choice
7Avg. ChoiceHigh Select
8Low PrimeAvg. Choice
9Avg. ChoiceLow Choice
64
Yield
PartContestantJudge
11.62.5
22.72.5
32.42.4
41.22.3
51.52.6
61.32.5
7 2.1
81.63.1
92.02.5
24
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    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
  • 9- Foot / shank removal location
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 11- Length of cut
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location

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

  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone 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
    		184
    Beef Grading Total
    		88
    Overall Beef Total
    		272
    Lamb Judging Total
    		144
    Pork Judging Total
    		264
    Placing Total
    		392
    Specifications Total
    		64
    Questions Total
    		 
    Reasons Total
    		200
    Overall Score
    		744
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, May 5, 2026