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: 9 - -
Team Name: North Dakota State University
Participant Name:
CARTER GAIKOWSKI
Individual Rank: 35
Individual Total Score: 774
Team Rank: 11
Team Total Score: 1530

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
141234123
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C2
50
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
521342143
Placing 5 - Cut A3
Placing 5 - Cut B3
Placing 5 - Cut C2
48
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
841321423
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C3
44
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
1012341234
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C4
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4123
Reasons Score: 35		 
35
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3124
Reasons Score: 37		 
37
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1423
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1324
Reasons Score: 35		 
35
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2134
Reasons Score: 39		 
39
Quality
PartContestantJudge
1Low ChoiceLow Choice
2Low ChoiceLow Choice
3Low ChoiceLow Choice
4High SelectLow Select
5High SelectLow Choice
6Avg. ChoiceLow Choice
7Low ChoiceHigh Select
8High ChoiceAvg. Choice
9Low ChoiceLow Choice
80
Yield
PartContestantJudge
11.82.5
22.02.5
31.62.4
41.52.3
52.32.6
61.52.5
71.32.1
82.53.1
92.22.5
32
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
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
  • 9- Foot / shank removal location
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 6- Fat exceeds recommended depth
  • 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
  • 23- Meets all specifications
  • 11- Length of cut
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal
  • 4- Deckle and associated fat removal
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 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
    		214
    Beef Grading Total
    		112
    Overall Beef Total
    		326
    Lamb Judging Total
    		137
    Pork Judging Total
    		253
    Placing Total
    		425
    Specifications Total
    		58
    Questions Total
    		 
    Reasons Total
    		179
    Overall Score
    		774
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Tuesday, May 5, 2026