The ScanMan
UW 4-H State Meat Judging Contest
Apr 18, 2026
2026 UW State 4-H Junior Team Meat Judging contest
Overall Placing Reasons/Questions Retail ID

ID: 1004 - 4 -
Team Name: Laramie County 4-H Jr. team
Participant Name:
SAGE DERNER
Individual Rank: 28
Individual Total Score: 300
Team Rank: 7
Team Total Score: 1223
View e-Scansheet

DefinitionResponsesScore
Class 1 Beef Carcass
PartContestantJudge
134212341
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C4
39
Class 2 Beef Ribeye Steaks, Boneless
PartContestantJudge
243211342
Placing 2 - Cut A4
Placing 2 - Cut B4
Placing 2 - Cut C2
24
Class 3 Beef Top Lion Steaks, Bone-In
PartContestantJudge
331424312
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C4
39
Class 4 Pork Ham Cuts
PartContestantJudge
414323142
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C3
39
Class 5 Pork Loins
PartContestantJudge
542311324
Placing 5 - Cut A5
Placing 5 - Cut B3
Placing 5 - Cut C3
14
Class 6 Pork Blade Chops
PartContestantJudge
742133421
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C3
33
Placing Sum
188
Questions on Placing Classes
PartContestantJudge
113
231
324
441
511
611
733
812
924
1043
Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
2Species: Beef
Primal: L - Spareribs
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
3Species: Lamb
Primal: K - Side (Belly)
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
4Species: Beef
Primal: M - Variety Meats
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
5Species: Pork
Primal: J - Shoulder
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Meat ID - Points per Species3
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: M - Variety Meats
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
7Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
8Species: Pork
Primal: I - Round
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
9Species: Beef
Primal: E - Ham or Leg
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
10Species: Lamb
Primal: G - Plate
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Meat ID - Points per Species3
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
16
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: E - Ham or Leg
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
12Species: Beef
Primal: M - Variety Meats
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
13Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
14Species: Beef
Primal: M - Variety Meats
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
15Species: Beef
Primal: J - Shoulder
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Meat ID - Points per Species3
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
23
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
17Species: Beef
Primal: E - Ham or Leg
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
18Species: Beef
Primal: A - Breast
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
19Species: Beef
Primal: N - Various Meats
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
20Species: Lamb
Primal: D - Flank
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Meat ID - Points per Species3
Meat ID - Points per Primal3
Meat ID - Points per Retail4
Meat ID - Points per Cookery1
15
Meat ID Sum
63
Reasons 1 Pork Ham Cuts
PartContestantJudge
1 34 50
34
Reasons Total
49

AWS100: Tuesday, May 5, 2026