The ScanMan
Texas A&M Area CDEs
Apr 18, 2026
Area 11 Meats
Overall

ID: 126 - -
Team Name: Burton
Participant Name:
EVAN ECKERMANN
Individual Rank: 32
Individual Total Score: 432
Team Rank: 8
Team Total Score: 1424
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
123412431
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C4
48
Placing Class 2
PartContestantJudge
212433421
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
13
Placing Class 3
PartContestantJudge
314234123
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C4
47
Placing Class 4
PartContestantJudge
434213421
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C2
50
Placing Class 5
PartContestantJudge
521341234
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C5
47
Placing Class 6
PartContestantJudge
731241432
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C5
31
Placing Sum
236
Questions on Placing Classes
PartContestantJudge
134
211
332
424
544
611
722
814
934
1043
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High PrimeQuality: High Choice
2Quality: Low SelectQuality: Average Choice
3Quality: Low SelectQuality: Low Choice
4Quality: Low ChoiceQuality: Low Choice
5Quality: Low SelectQuality: Low Select
6Quality: Low ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
45
Yield Grading
PartContestantJudge
12.73.3
21.54.1
32.44.5
42.13.1
53.03.0
63.03.4
29
Carcass Grading Total
74
Written Exam
PartContestantJudge
1EE
2CC
3DD
4DA
5BD
6EE
7CC
8EE
9BD
10AD
11AD
12DB
13AD
14EB
15CA
16CC
17AA
18EE
19BB
20CC
21EB
22CD
23AB
24DD
25AB
Written Exam - Points per Question2
24
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
2Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
4Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
5Species: Beef
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
7Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
8Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
9Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
10Species: Beef
Primal: I - Round
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: A - Breast
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
12Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
13Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
14Species: Beef
Primal: J - Shoulder
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
15Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: I - Round
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
17Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
18Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
19Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
20Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
22Species: Pork
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
23Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
24Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
25Species: Pork
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
27Species: Beef
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
28Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
29Species: Pork
Primal: I - Round
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
30Species: Beef
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
32Species: Beef
Primal: G - Plate
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
33Species: Pork
Primal: C - Chuck
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
34Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
35Species: Beef
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
37Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
38Species: Beef
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
39Species: Beef
Primal: D - Flank
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
40Species: Lamb
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID Sum
78
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Tuesday, May 5, 2026