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

ID: 128 - -
Team Name: La Farge
Participant Name:
LOGAN STEWART
Individual Rank: 25
Individual Total Score: 468
Team Rank: 12
Team Total Score: 1639
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
121341243
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C3
42
Pork Carcasses
PartContestantJudge
242314321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C5
45
Beef ribs
PartContestantJudge
323413241
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
46
Hams
PartContestantJudge
413243124
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C6
47
retail beef
PartContestantJudge
531242134
Placing 5 - Cut A3
Placing 5 - Cut B5
Placing 5 - Cut C4
34
retail pork
PartContestantJudge
732412314
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C2
46
Placing Sum
260
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepCull
7CullCull
8CullKeep
9KeepKeep
10CullCull
11CullKeep
12KeepKeep
13KeepCull
Keep/Cull Point Values1: 4
2: 3
3: 8
4: 17
5: 6
6: 10
7: 15
8: 7
43
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: Average Prime
2Quality: High SelectQuality: Average Choice
3Quality: High SelectQuality: Average Choice
4Quality: Low SelectQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
12
Yield Grading
PartContestantJudge
13.83.7
23.72.9
33.05.8
43.33.8
18
Carcass Grading Total
30
Written Exam
PartContestantJudge
1BB
2BB
3DD
4BA
5DA
6AA
7DD
8CA
9BC
10CD
11CC
12BB
13BC
14DC
15BD
16AD
17BB
18CC
19DD
20AA
21CC
22AD
23AA
24CC
25AA
26CA
27CB
28AD
29AA
30CB
Written Exam - Points per Question2
32
Formulation Solution
PartContestantJudge
1 08 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1CB
2BD
3CA
4DA
5CA
6BB
7BD
8AA
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
2Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
4Species: Lamb
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
5Species: Lamb
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
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
8
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: E - Ham or Leg
Retail: 43 - Steaks - Bottom Round Steak
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: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
9Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank 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
20
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: C - Chuck
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
12Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
13Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
14Species: Lamb
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
15Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (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
6
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: L - Spareribs
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
17Species: Beef
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
18Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse 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: Pork
Primal: F - Loin
Retail: 23 - Roasts - Rib Roast (Frenched)
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
14
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
48
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Lamb retail
PartContestantJudge
143124132
Team Activity - Placing Cut A3
Team Activity - Placing Cut B5
Team Activity - Placing Cut C2
45
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
45
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Tuesday, May 5, 2026