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:
MAKENNA HIMSEL
Individual Rank: 44
Individual Total Score: 637
Team Rank: 9
Team Total Score: 2999

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
234123124
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C5
27
Placing 3R - Pork Carc.
PartContestantJudge
314234132
Placing 3 - Cut A2
Placing 3 - Cut B2
Placing 3 - Cut C3
45
Placing 4R - Pork Cuts
PartContestantJudge
413423124
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C4
34
Placing 5R - Lamb Carc.
PartContestantJudge
521432143
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C2
37
Placing 6 - Beef Carc.
 
Placing 7 - Beef Cuts
PartContestantJudge
734123124
Placing 7 - Cut A3
Placing 7 - Cut B2
Placing 7 - Cut C3
42
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
10 1234
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
 
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4132
Reasons Score: 33		 
33
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3142
Reasons Score: 28		 
28
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1423
Reasons Score: 23		 
23
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1324
Reasons Score: 41		 
41
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2413
Reasons Score: 33		 
33
Quality
PartContestantJudge
1Low ChoiceLow Choice
2High SelectLow Choice
3High SelectLow Choice
4High SelectLow Select
5Low ChoiceLow Choice
6Avg. ChoiceLow Choice
7Low ChoiceHigh Select
8Avg. ChoiceAvg. Choice
9High SelectLow Choice
10High Select 
78
Yield
PartContestantJudge
13.02.5
21.52.5
31.72.4
42.32.3
52.22.6
61.62.5
71.52.1
83.03.1
92.42.5
47
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 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
  • 11- Length of cut
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 4- Deckle and associated fat removal

  • 23- Meets all specifications
  • 9- Foot / shank removal location
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 6
    PartContestantJudge
    6
  • 23- Meets all specifications
  • 11- Length of cut
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 8- Fat not entirely removed

  • 23- Meets all specifications
  • 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
  • 4- Deckle and associated fat removal
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 4- Deckle and associated fat removal

  • 5- Diaphragm and/or hanging tender removal
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth
    		•
    		3
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

  • 5- Diaphragm and/or hanging tender removal
  • 3- Chine / feather bone removal
    		•
    		3
    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
    		178
    Beef Grading Total
    		125
    Overall Beef Total
    		303
    Lamb Judging Total
    		70
    Pork Judging Total
    		237
    Placing Total
    		327
    Specifications Total
    		27
    Questions Total
    		 
    Reasons Total
    		158
    Overall Score
    		637
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    PartContestantJudge
    127  
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    PartContestantJudge
    134  
    		 
    Placing 5 - Penalty
    PartContestantJudge
    137  
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, May 5, 2026