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: 13 - -
Team Name: Purdue University Black
Participant Name:
ADDISON GILBERT
Individual Rank: 36
Individual Total Score: 773
Team Rank: 9
Team Total Score: 2999

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
143214123
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C2
38
Placing 2R - Beef Cuts
PartContestantJudge
231243124
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C5
50
Placing 3R - Pork Carc.
PartContestantJudge
312434132
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C3
38
Placing 4R - Pork Cuts
PartContestantJudge
413243124
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C4
48
Placing 5R - Lamb Carc.
PartContestantJudge
523142143
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C2
43
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
924131243
Placing 9 - Cut A2
Placing 9 - Cut B3
Placing 9 - Cut C4
43
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1013241234
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4321
Reasons Score: 28		 
28
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3124
Reasons Score: 38		 
38
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1243
Reasons Score: 38		 
38
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1324
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2314
Reasons Score: 39		 
39
Quality
PartContestantJudge
1Avg. ChoiceLow Choice
2Low ChoiceLow Choice
3Avg. ChoiceLow Choice
4High SelectLow Select
5Low ChoiceLow Choice
6Low ChoiceLow Choice
7High SelectHigh Select
8Avg. ChoiceAvg. Choice
9Low ChoiceLow Choice
84
Yield
PartContestantJudge
11.82.5
21.52.5
32.12.4
42.02.3
51.72.6
61.62.5
71.62.1
82.63.1
92.22.5
36
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
  • 9- Foot / shank removal location
  • 9- Foot / shank removal location
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 7- Fat / skin not trimmed or tapered to proper length

  • 10- Hip bone or cartilage exposed or removed
  • 23- Meets all specifications
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 11- Length of cut

  • 20- Rib number incorrect
  • 11- Length of cut
    		•
    		7
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

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

  • 9- Foot / shank removal location
  • 4- Deckle and associated fat removal
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 6- Fat exceeds recommended depth

  • 11- Length of cut

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

  • 6- Fat exceeds recommended depth
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 3- Chine / feather bone removal
  • 3- Chine / feather bone removal
    		•
    		10
    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
    		201
    Beef Grading Total
    		120
    Overall Beef Total
    		321
    Lamb Judging Total
    		130
    Pork Judging Total
    		252
    Placing Total
    		402
    Specifications Total
    		70
    Questions Total
    		 
    Reasons Total
    		181
    Overall Score
    		773
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, May 5, 2026