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

ID: 34 - -
Team Name: RIVER RIDGE
Participant Name:
BRANDON DAVIS
Individual Rank: 76
Individual Total Score: 316
Team Rank: 15
Team Total Score: 1563
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
131241243
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C3
28
Pork Carcasses
PartContestantJudge
223414321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C5
36
Beef ribs
PartContestantJudge
332413241
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
50
Hams
PartContestantJudge
441233124
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C6
11
retail beef
PartContestantJudge
541322134
Placing 5 - Cut A3
Placing 5 - Cut B5
Placing 5 - Cut C4
14
retail pork
PartContestantJudge
724132314
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C2
36
Placing Sum
175
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepCull
7KeepCull
8CullKeep
9KeepKeep
10CullCull
11KeepKeep
12CullKeep
13CullCull
Keep/Cull Point Values1: 4
2: 3
3: 8
4: 17
5: 6
6: 10
7: 15
8: 7
34
Quality Grading
PartContestantJudge
1 Quality: Average Prime
2 Quality: Average Choice
3 Quality: Average Choice
4 Quality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
0
Yield Grading
PartContestantJudge
14.43.7
23.32.9
34.35.8
43.43.8
16
Carcass Grading Total
16
Written Exam
PartContestantJudge
1 B
2BB
3CD
4CA
5BA
6CA
7BD
8BA
9BC
10BD
11CC
12CB
13CC
14BC
15DD
16AD
17BB
18BC
19AD
20DA
21DC
22BD
23BA
24CC
25DA
26BA
27CB
28DD
29AA
30DB
Written Exam - Points per Question2
16
Formulation Solution
PartContestantJudge
1  07
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1DB
2BD
3AA
4CA
5AA
6CB
7BD
8BA
Formulation Questions - Points per Question5
10
Meat ID 1-5
PartContestantJudge
1Primal: J - Shoulder
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
2Species: Lamb
Primal: J - Shoulder
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
3Species: Beef
Primal: D - Flank
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
4Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
5Species: Pork
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
Cookery: Dry or 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
3
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: D - Flank
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Beef
Primal: I - Round
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
8Species: Lamb
Primal: K - Side (Belly)
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat
9Species: Beef
Primal: D - Flank
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
10Species: Lamb
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: 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
3
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
12Species: Beef
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
13Species: Beef
Primal: J - Shoulder
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
14Species: Pork
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
15Species: Beef
Primal: K - Side (Belly)
Retail: 76 - Variety - Heart		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
4
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: L - Spareribs
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
17Species: Beef
Primal: C - Chuck
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
18Species: Beef
Primal: J - Shoulder
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
19Species: Lamb
Primal: K - Side (Belly)
Retail: 79 - Variety - Oxtail		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
20Species: Beef
Primal: J - Shoulder
Retail: 47 - Steaks - Flank 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
10
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
20
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