The ScanMan
Texas Tech Area CDEs
Apr 18, 2026
Meats - Area 4
Exam Grading Overall Placing Retail ID

ID: 218 - -
Team Name: Decatur
Participant Name:
BRONSONC MATTHEWS
Individual Rank: 55
Individual Total Score: 331
Team Rank: 14
Team Total Score: 1173
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
134212431
Placing 1 - Cut A2
Placing 1 - Cut B6
Placing 1 - Cut C2
34
Placing Class 2
PartContestantJudge
213423124
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C2
45
Placing Class 3
PartContestantJudge
312343421
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C2
20
Placing Class 4
PartContestantJudge
432412341
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C3
47
Placing Class 5
PartContestantJudge
512432143
Placing 5 - Cut A3
Placing 5 - Cut B6
Placing 5 - Cut C3
47
Placing Class 6
PartContestantJudge
713423142
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C6
48
Placing Sum
241
Questions on Placing Classes
PartContestantJudge
143
224
312
421
533
623
734
811
934
1042
Questions - Points per Question5
10
Keep/Cull
 
Quality Grading
PartContestantJudge
1 Quality: Low Prime
2 Quality: High Select
3 Quality: Average Utility
4 Quality: Low Choice
5 Quality: High Choice
6 Quality: Average Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
15.05.4
22.51.2
31.12.2
42.33.0
53.05.6
64.55.4
20
Carcass Grading Total
20
Written Exam
PartContestantJudge
1AB
2CE
3AE
4BE
5AA
6CC
7AA
8DC
9AB
10BE
11AA
12BE
13AA
14CB
15AC
16DB
17AE
18BE
19AD
20CD
21AA
22EE
23AA
24ED
25 D
26B 
Written Exam - Points per Question2
16
Formulation Solution
PartContestantJudge
1** 
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
6A 
Formulation Questions - Points per Question5
0
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: A - Breast
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
2Species: Beef
Primal: B - Brisket
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
3Species: Beef
Primal: C - Chuck
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
4Species: Pork
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
5Species: Beef
Primal: E - Ham or Leg
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry 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
5
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: F - Loin
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
7Species: Beef
Primal: G - Plate
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat
8Species: Beef
Primal: H - Rib or Rack
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat
9Species: Lamb
Primal: I - Round
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
10Species: Beef
Primal: J - Shoulder
Cookery: Moist 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
7
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: K - Side (Belly)
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
12Species: Pork
Primal: L - Spareribs
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat
13Species: Pork
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
14Species: Lamb
Primal: N - Various Meats
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat
15Species: Lamb
Primal: A - Breast
Retail: 05 - Roasts - Back Ribs
Cookery: 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
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: B - Brisket
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat
17Species: Lamb
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
18Species: Pork
Primal: D - Flank
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
19Species: Beef
Primal: E - Ham or Leg
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
20Species: Pork
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Moist 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
5
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: G - Plate
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
22Species: Pork
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
23Species: Beef
Primal: I - Round
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat
24Species: Beef
Primal: J - Shoulder
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
25Species: Beef
Primal: K - Side (Belly)
Retail: 05 - Roasts - Back Ribs
Cookery: Dry 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
5
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: L - Spareribs
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
27Species: Lamb
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: N - Various Meats
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat
29Species: Beef
Primal: A - Breast
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat
30Species: Beef
Primal: B - Brisket
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist 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
4
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat
32Species: Lamb
Primal: D - Flank
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
33Species: Beef
Primal: E - Ham or Leg
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
34Species: Beef
Primal: F - Loin
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
35Species: Beef
Primal: G - Plate
Retail: 05 - Roasts - Back Ribs
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
6
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
37Species: Pork
Primal: I - Round
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat
38Species: Beef
Primal: J - Shoulder
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
39Species: Pork
Primal: K - Side (Belly)
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
40Species: Lamb
Primal: L - Spareribs
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		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
7
Meat ID Sum
44
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