The ScanMan
South Carolina State FFA Poultry & Meats CDEs
Apr 18, 2026
State Meats Evaluation CDE
Overall

ID: 10 - -
Team Name: Belton-Honea Path
Participant Name:
KALEIGH BROWN
Individual Rank: 1
Individual Total Score: 405
Team Rank: 1
Team Total Score: 1229
View e-Scansheet

DefinitionResponsesScore
Flat Iron Steaks
PartContestantJudge
113421243
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C1
42
Lamb Chops
PartContestantJudge
214321432
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C4
50
Pork Chops
PartContestantJudge
334213421
Placing 3 - Cut A2
Placing 3 - Cut B1
Placing 3 - Cut C3
50
Petite Sirloin
PartContestantJudge
441231423
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
47
Placing Class 5
 
Placing Class 6
 
Placing Sum
189
Questions on Placing Classes
PartContestantJudge
133
211
333
444
523
622
744
821
941
1011
Questions - Points per Question5
35
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: High Prime
2Quality: Low ChoiceQuality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
4
Yield Grading
PartContestantJudge
12.32.4
24.74.7
16
Carcass Grading Total
20
Written Exam
PartContestantJudge
1BB
2AA
3CC
4DC
5BB
6DB
7BB
8CC
9AA
10BB
11BB
12DD
13BC
14DD
15BB
16DD
17AA
18CC
19AA
20BB
21DD
22BB
23DB
24DD
25BB
Written Exam - Points per Question4
84
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
2Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
3Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
4Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
5Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
25
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
7Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
8Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
9Species: Lamb
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
10Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
13
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
12Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
13Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
14Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
15Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
18
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
17Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
18Species: Lamb
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
19Species: Pork
Primal: M - Variety Meats
Retail: 92 - Smoked/Cured - Hocks		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
20Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
21
Meat ID 21-25
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery0
 
Meat ID Sum
77
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Team Activity: Meat Formulation
PartContestantJudge
1 50
 
Practicum 2
 
Practicum 3
 

AWS100: Tuesday, May 5, 2026