The ScanMan
Wisconsin FFA State CDEs - Day 2
Apr 24, 2026
WI FFA State Meats Evaluation 2026
Overall

ID: 56 - -
Team Name: CHIPPEWA FALLS
Participant Name:
ALEX MONPAS
Individual Rank: 43
Individual Total Score: 412
Team Rank: 10
Team Total Score: 1712
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
1 1243
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C3
 
Pork Carcasses
PartContestantJudge
223414321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C5
36
Beef ribs
PartContestantJudge
321343241
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
35
Hams
PartContestantJudge
431243124
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C6
50
retail beef
PartContestantJudge
523412134
Placing 5 - Cut A3
Placing 5 - Cut B5
Placing 5 - Cut C4
36
retail pork
PartContestantJudge
712342314
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C2
38
Placing Sum
195
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6CullCull
7KeepCull
8KeepKeep
9CullKeep
10CullCull
11CullKeep
12KeepKeep
13KeepCull
Keep/Cull Point Values1: 4
2: 3
3: 8
4: 17
5: 6
6: 10
7: 15
8: 7
33
Quality Grading
PartContestantJudge
1Quality: High SelectQuality: Average Prime
2Quality: Low ChoiceQuality: Average Choice
3Quality: High SelectQuality: Average Choice
4Quality: Low ChoiceQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
18
Yield Grading
PartContestantJudge
13.03.7
22.42.9
32.35.8
42.43.8
10
Carcass Grading Total
28
Written Exam
PartContestantJudge
1 B
2 B
3 D
4 A
5 A
6AA
7CD
8BA
9DC
10CD
11CC
12BB
13CC
14AC
15DD
16CD
17BB
18DC
19AD
20BA
21CC
22DD
23AA
24CC
25BA
26AA
27CB
28DD
29DA
30AB
Written Exam - Points per Question2
24
Formulation Solution
PartContestantJudge
1  07
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1BB
2CD
3AA
4DA
5CA
6AB
7DD
8AA
Formulation Questions - Points per Question5
20
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
2Species: Pork
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
3Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
4Species: Lamb
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
5Species: Lamb
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
8Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
9Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
10Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
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
27
Meat ID 11-15
PartContestantJudge
11Species: Beef
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
12Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
13Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
14Species: Lamb
Primal: D - Flank
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
15Species: Beef
Primal: I - Round
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: I - Round		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
17Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
18Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
19Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
20Species: Lamb
Primal: I - Round
Retail: 46 - Steaks - Eye Round 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
15
Meat ID 21-25
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 26-30
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
65
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Lamb retail
PartContestantJudge
1 4132
Team Activity - Placing Cut A3
Team Activity - Placing Cut B5
Team Activity - Placing Cut C2
47
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
47
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Tuesday, May 5, 2026