The ScanMan
Texas Tech Area CDEs
Apr 18, 2026
Meats - Area 1
Exam Grading Overall Placing Retail ID

ID: 284 - -
Team Name: Floydada
Participant Name:
EMILY MARTINEZ
Individual Rank: 63
Individual Total Score: 421
Team Rank: 18
Team Total Score: 1341
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124132431
Placing 1 - Cut A2
Placing 1 - Cut B6
Placing 1 - Cut C2
48
Placing Class 2
PartContestantJudge
232413124
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C2
40
Placing Class 3
PartContestantJudge
342313421
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C2
41
Placing Class 4
PartContestantJudge
434212341
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C3
41
Placing Class 5
PartContestantJudge
514232143
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C3
38
Placing Class 6
PartContestantJudge
713423142
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C6
48
Placing Sum
256
Questions on Placing Classes
PartContestantJudge
113
224
332
421
543
623
734
841
914
1032
Questions - Points per Question5
0
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low StandardQuality: Low Prime
2Quality: Low SelectQuality: High Select
3Quality: High SelectQuality: Average Utility
4Quality: Low SelectQuality: Low Choice
5Quality: High ChoiceQuality: High Choice
6Quality: Low ChoiceQuality: Average Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
26
Yield Grading
PartContestantJudge
12.65.4
21.31.2
33.02.2
42.43.0
55.25.6
62.25.4
31
Carcass Grading Total
57
Written Exam
PartContestantJudge
1AB
2BE
3DE
4BE
5BA
6EC
7BA
8CC
9AB
10DE
11AA
12CE
13CA
14BB
15DC
16CB
17AE
18EE
19BD
20DD
21 A
22 E
23 A
24 D
25 D
Written Exam - Points per Question2
10
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
2Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
3Species: Beef
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
4Species: Pork
Primal: I - Round		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
5Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: L - Spareribs
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
7Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
8Species: Beef
Primal: I - Round
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
9Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
10Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
17
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: H - Rib or Rack
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
12Species: PorkSpecies: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
13Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
14Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
15Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
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: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
17Species: Beef
Retail: 42 - Steaks - Blade Steak		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
18Species: Beef
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
19Species: BeefSpecies: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
20Species: Pork
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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 21-25
PartContestantJudge
21Species: Beef
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
22Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
23 Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
24Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
25Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
19
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
27Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
28 Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
29Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
30Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
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
9
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: I - Round
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
32Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
33Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
34Species: Lamb
Retail: 59 - Steaks - Top Loin Steak		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
35Primal: I - Round
Retail: 19 - Roasts - Loin Roast
Cookery: 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
10
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
37Primal: I - Round
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
38Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
39Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
40 Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye 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
9
Meat ID Sum
98
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