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

ID: 4004 - 1 -
Team Name: Benton County 4-H
Participant Name:
XAV*ER STOECK** S
Individual Rank: 17
Individual Total Score: 118
Team Rank: 1
Team Total Score: 1750
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 Boneless Ribeyes
PartContestantJudge
1 3421
Placing 1 - Cut A4
Placing 1 - Cut B4
Placing 1 - Cut C3
 
Placing Class 2 Porterhouse Steaks
PartContestantJudge
2 4132
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C6
 
Placing Class 3 Pork Loin Chops
PartContestantJudge
3 1342
Placing 3 - Cut A6
Placing 3 - Cut B2
Placing 3 - Cut C6
 
Placing Class 4 Beef Ribs
PartContestantJudge
4 3412
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
 
Placing Class 5 Pork Hams
PartContestantJudge
5 1324
Placing 5 - Cut A8
Placing 5 - Cut B2
Placing 5 - Cut C3
 
Placing Class 6 Pork Loins
PartContestantJudge
7 3412
Placing 6 - Cut A4
Placing 6 - Cut B6
Placing 6 - Cut C2
 
Placing Sum
 
Questions on Placing Classes
PartContestantJudge
11 
22 
33 
44 
53 
62 
71 
82 
93 
104 
Questions - Points per Question5
0
Keep/Cull
PartContestantJudge
6Keep 
12Cull 
0
Quality Grading
PartContestantJudge
2Quality: High Comm. 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
0
Carcass Grading Total
0
Written Exam
PartContestantJudge
1A 
2A 
3B 
11A 
13D 
21A 
Written Exam - Points per Question2
0
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Retail: 44 - Steaks - Center Slice		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
2Species: Beef
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
3Species: Beef
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
4Species: Beef
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
5Species: Beef
Primal: L - Spareribs
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
7
Meat ID 6-10
PartContestantJudge
6Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
7Species: Beef
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
8Species: Beef
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
9Species: Beef
Primal: N - Various Meats
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
10Species: Beef
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
9
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: N - Various Meats
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
12Species: Beef
Primal: E - Ham or Leg
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
13Species: Beef
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Primal: D - Flank
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
15Species: Beef
Primal: B - Brisket
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
6
Meat ID 16-20
PartContestantJudge
16Species: Beef
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
17Species: Beef
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
18Primal: N - Various Meats
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
19Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
20Species: Lamb
Primal: D - Flank
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: D - Flank
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
22Species: Beef
Primal: A - Breast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
23Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
24Primal: E - Ham or Leg
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
25Species: Pork
Primal: B - Brisket
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
10
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: J - Shoulder
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
27Species: Beef
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
28Species: Beef
Primal: J - Shoulder
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
29Species: Beef
Primal: J - Shoulder
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
30Species: Pork
Primal: A - Breast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
4
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		 
32Species: Beef
Primal: H - Rib or Rack
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		 
33Species: Pork
Primal: H - Rib or Rack
Cookery: Dry or Moist Heat		 
34Species: Beef
Primal: H - Rib or Rack
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		 
35Species: Beef
Primal: H - Rib or Rack
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		 
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Species: Lamb
Primal: A - Breast
Cookery: Dry or Moist Heat		 
37Species: Lamb
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		 
38Species: Pork
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		 
39Species: Pork
Primal: N - Various Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		 
40Species: Beef
Primal: N - Various Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		 
Meat ID - Points per Species2
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
0
Meat ID Sum
40
Reasons 1 Porterhouse Steaks
PartContestantJudge
1 28 50
28
Reasons 2 Beef Ribs
PartContestantJudge
2 25 50
25
Reasons 3 Pork Loins
PartContestantJudge
1 25 50
25
Reasons Total
78
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Tuesday, May 5, 2026