The ScanMan
Arkansas State 4-H Meats Evaluation Contest
Apr 15, 2026
Intermediate Division
Evaluation Identification Overall

ID: 4004.02 - 2 -
Team Name: Benton County 4-H
Participant Name:
ALYI STOECKER
Individual Rank: 9
Individual Total Score: 351
Team Rank: 3
Team Total Score: 1070
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 Boneless Ribeyes
PartContestantJudge
134213421
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C3
50
Placing Class 2 Porterhouse Steaks
PartContestantJudge
241324132
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C6
50
Placing Class 3 Pork Loin Chops
PartContestantJudge
314321342
Placing 3 - Cut A6
Placing 3 - Cut B2
Placing 3 - Cut C6
48
Placing Class 4 Beef Ribs
PartContestantJudge
421433412
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
18
Placing Class 5 Pork Hams
PartContestantJudge
513241324
Placing 5 - Cut A8
Placing 5 - Cut B2
Placing 5 - Cut C3
50
Placing Class 6 Pork Loins
PartContestantJudge
731423412
Placing 6 - Cut A4
Placing 6 - Cut B6
Placing 6 - Cut C2
44
Placing Sum
260
Questions on Placing Classes
PartContestantJudge
123
231
342
443
534
623
714
832
911
1044
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
2Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Retail: 14 - Roasts - Eye Round Roast
3Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Beef
Retail: 45 - Steaks - Eye Steak (Bnls)
4Species: Beef
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Retail: 38 - Roasts - Top Roast (Bnls)
5Species: Beef
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Pork
Retail: 17 - Roasts - Fresh Side
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat		Species: Beef
Retail: 60 - Steaks - Top Loin (Bnls) Steak
7Species: Beef
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice		Species: Beef
Retail: 48 - Steaks - Mock Tender Steak
8Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Retail: 82 - Various - Beef for Stew
9Species: Beef
Cookery: Dry or Moist Heat		Species: Beef
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
10Species: Beef
Primal: I - Round
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Beef
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
10
Meat ID 11-15
PartContestantJudge
11Primal: M - Variety MeatsSpecies: Beef
Retail: 84 - Various - Ground Beef
12Species: Beef
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Retail: 78 - Variety - Liver
13Species: BeefSpecies: Pork
Retail: 34 - Roasts - Tenderloin (Whole)
14 Species: Pork
Retail: 37 - Roasts - Top Loin Roast (Bnls)
15Species: Beef
Retail: 71 - Chops - Rib Chop		Species: Lamb
Retail: 23 - Roasts - Rib Roast (Frenched)
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Pork
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Retail: 70 - Chops - Loin Chop
17Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Pork
Retail: 76 - Variety - Heart
18Species: Beef
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Retail: 47 - Steaks - Flank Steak
19Species: Beef
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat		Species: Beef
Retail: 45 - Steaks - Eye Steak (Bnls)
20Species: Beef
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat		Species: Pork
Retail: 73 - Chops - Sirloin Chop
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Beef
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat		Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls)
22Species: LambSpecies: Pork
Retail: 67 - Chops - Blade Chop (Bnls)
23Species: Pork
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Beef
Retail: 83 - Various - Cubed Steak
24Species: Pork
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Pork
Retail: 68 - Chops - Butterflied Chop (Bnls)
25Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Beef
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: Beef
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Retail: 55 - Steaks - T-Bone Steak
27Species: Pork
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Retail: 71 - Chops - Rib Chop
28Species: Beef
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Retail: 46 - Steaks - Eye Round Steak
29Species: Pork
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Retail: 83 - Various - Cubed Steak
30Species: Lamb
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Lamb
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
14
Meat ID 31-35
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
 
Meat ID Sum
46
Reasons 1 Pork Loin Chops
PartContestantJudge
1 35 50
35
Reasons 2
 
Reasons 3
 
Reasons Total
35
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Tuesday, May 5, 2026