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

ID: 43 - -
Team Name: SOUTHERN DOOR
Participant Name:
KYLEIGH CLAFLIN
Individual Rank: 17
Individual Total Score: 503
Team Rank: 8
Team Total Score: 1719
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
112341243
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C3
47
Pork Carcasses
PartContestantJudge
232414321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C5
41
Beef ribs
PartContestantJudge
323143241
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
44
Hams
PartContestantJudge
413243124
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C6
47
retail beef
PartContestantJudge
534122134
Placing 5 - Cut A3
Placing 5 - Cut B5
Placing 5 - Cut C4
13
retail pork
PartContestantJudge
723142314
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C2
50
Placing Sum
242
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6CullCull
7CullCull
8KeepKeep
9KeepKeep
10CullCull
11KeepKeep
12CullKeep
13KeepCull
Keep/Cull Point Values1: 4
2: 3
3: 8
4: 17
5: 6
6: 10
7: 15
8: 7
42
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: Average Prime
2Quality: Average ChoiceQuality: Average Choice
3Quality: High ChoiceQuality: 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
30
Yield Grading
PartContestantJudge
13.83.7
23.22.9
33.45.8
42.73.8
14
Carcass Grading Total
44
Written Exam
PartContestantJudge
1BB
2BB
3DD
4AA
5CA
6AA
7CD
8AA
9BC
10DD
11CC
12BB
13CC
14DC
15AD
16AD
17DB
18AC
19DD
20AA
21CC
22DD
23AA
24CC
25AA
26AA
27DB
28DD
29BA
30AB
Written Exam - Points per Question2
38
Formulation Solution
PartContestantJudge
1 05 07
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1BB
2CD
3AA
4AA
5AA
6CB
7DD
8AA
Formulation Questions - Points per Question5
30
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat
2Species: Pork
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin 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: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
4Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
5Species: Lamb
Primal: N - Various Meats
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
21
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: C - Chuck
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist 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: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
10Species: Beef
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
21
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: J - Shoulder
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
12Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
13Species: Beef
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
14Species: Lamb
Primal: H - Rib or Rack
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
15Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: 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
7
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: B - Brisket
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
17Species: Beef
Primal: C - Chuck
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
18Species: Beef
Primal: C - Chuck
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: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
20Species: Beef
Primal: J - Shoulder
Retail: 60 - Steaks - Top Loin (Bnls) 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
13
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
62
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