The ScanMan
Texas A&M Area CDEs
Apr 18, 2026
Area 5 Meats
Overall

ID: 679 - -
Team Name: Rockwall
Participant Name:
AUBREY CUNNINGHAM
Individual Rank: 50
Individual Total Score: 449
Team Rank: 16
Team Total Score: 1225
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124312431
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C4
50
Placing Class 2
PartContestantJudge
234213421
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
50
Placing Class 3
PartContestantJudge
341234123
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C4
50
Placing Class 4
PartContestantJudge
413423421
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C2
34
Placing Class 5
PartContestantJudge
541321234
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C5
20
Placing Class 6
PartContestantJudge
714321432
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C5
50
Placing Sum
254
Questions on Placing Classes
PartContestantJudge
124
211
342
434
524
611
722
844
934
1013
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: High Choice
2Quality: Low ChoiceQuality: Average Choice
3Quality: Average ChoiceQuality: Low Choice
4Quality: High SelectQuality: Low Choice
5Quality: Average ChoiceQuality: Low Select
6Quality: High ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
48
Yield Grading
PartContestantJudge
13.53.3
22.34.1
34.64.5
42.33.1
51.03.0
63.53.4
35
Carcass Grading Total
83
Written Exam
PartContestantJudge
1EE
2CC
3DD
4CA
5BD
6EE
7CC
8DE
9DD
10ED
11ED
12DB
13AD
14EB
15EA
16CC
17AA
18DE
19DB
20EC
21AB
22CD
23DB
24DD
25BB
Written Exam - Points per Question2
20
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: G - Plate
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat
2Species: Lamb
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
3Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
4Species: Beef
Primal: J - Shoulder
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat
5Species: Lamb
Primal: F - Loin
Retail: 35 - Roasts - Tip Roast (Bnls)
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
18
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
7Species: Lamb
Primal: M - Variety Meats
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
8Species: Beef
Primal: I - Round
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
9Species: Beef
Primal: K - Side (Belly)
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
10Species: Lamb
Primal: F - Loin
Retail: 82 - Various - Beef for Stew
Cookery: Moist 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
8
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: B - Brisket
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat
12Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
13Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
14Species: Beef
Primal: N - Various Meats
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
15Species: Beef
Primal: C - Chuck
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist 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
15
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: E - Ham or Leg
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
17Species: Pork
Primal: I - Round
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
18Species: Pork
Primal: M - Variety Meats
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
19Species: Lamb
Primal: G - Plate
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
20Species: Lamb
Primal: A - Breast
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist 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
4
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat
22Species: Lamb
Primal: D - Flank
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
23Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
24Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
25Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
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
14
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: C - Chuck
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
27Species: Beef
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat
28Species: Pork
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
29Species: Beef
Primal: L - Spareribs
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat
30Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: 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
5
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Primal: E - Ham or Leg
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
32Species: Lamb
Primal: L - Spareribs
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
33Species: Beef
Primal: I - Round
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat
34Species: Beef
Primal: A - Breast
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
35Species: Beef
Primal: E - Ham or Leg
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry 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
4
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
37Species: Lamb
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
38Species: Pork
Primal: B - Brisket
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
39Species: Beef
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
40Species: Beef
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
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
4
Meat ID Sum
72
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Wednesday, May 6, 2026