The ScanMan
Iowa State Meat Judging
Apr 19, 2026
Iowa State Meat Judging Invitational - Sr Division
New View Overall

ID: 1002 - 1 -
Team Name: West Dubuque #1
Participant Name:
MACKENZI SIMON
Individual Rank: 4
Individual Total Score: 398
Team Rank: 2
Team Total Score: 1339
View e-Scansheet

DefinitionResponsesScore
Class 1 Pork Carcasses
PartContestantJudge
132141324
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C4
43
Class 2 Lamb Carcasses
PartContestantJudge
221341234
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
46
Class 3 Pork Fresh Hams
PartContestantJudge
341234123
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C4
50
Class 4 Pork Center-Cut Loins
PartContestantJudge
414321432
Placing 4 - Cut A5
Placing 4 - Cut B4
Placing 4 - Cut C2
50
Class 5 Pork Shoulder Blade Steaks
PartContestantJudge
521342314
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C4
48
Class 6 Pork Loin Ribs Chops
PartContestantJudge
732413241
Placing 6 - Cut A4
Placing 6 - Cut B3
Placing 6 - Cut C2
50
Placing Sum
287
Written Exam
PartContestantJudge
1DD
2CC
3BB
4CD
5DA
6CB
7BA
8BB
9AA
10CB
Written Exam - Points per Question5
25
Meat ID 1-5
PartContestantJudge
1Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
2Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
3Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
4Species: 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
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 Retail2
Meat ID - Points per Cookery1
28
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
7Species: Lamb
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
8Species: Beef
Primal: J - Shoulder
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
9Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
10Species: Beef
Primal: G - Plate
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
11
Meat ID 11-15
PartContestantJudge
11Species: 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
12Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat
13Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
14Species: Pork
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
15Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
22
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: F - Loin
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
17Species: Lamb
Primal: B - Brisket
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
18Species: Pork
Primal: E - Ham or Leg
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
19Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
20Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
14
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
22Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
23Species: Pork
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
24Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
25Species: Beef
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail2
Meat ID - Points per Cookery1
11
Meat ID Sum
86

AWS100: Tuesday, May 5, 2026