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

ID: 273 - -
Team Name: WHITEHALL
Participant Name:
ANNA KURTH
Individual Rank: 59
Individual Total Score: 385
Team Rank: 9
Team Total Score: 1713
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
123141243
Placing 1 - Cut A5
Placing 1 - Cut B4
Placing 1 - Cut C3
30
Pork Carcasses
PartContestantJudge
223414321
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C5
36
Beef ribs
PartContestantJudge
312433241
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
23
Hams
PartContestantJudge
413423124
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C6
41
retail beef
PartContestantJudge
523142134
Placing 5 - Cut A3
Placing 5 - Cut B5
Placing 5 - Cut C4
45
retail pork
PartContestantJudge
721432314
Placing 6 - Cut A2
Placing 6 - Cut B5
Placing 6 - Cut C2
38
Placing Sum
213
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6KeepCull
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
0
Quality Grading
PartContestantJudge
1Quality: High ChoiceQuality: 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
26
Yield Grading
PartContestantJudge
14.63.7
22.42.9
33.85.8
42.23.8
10
Carcass Grading Total
36
Written Exam
PartContestantJudge
1BB
2CB
3DD
4BA
5CA
6AA
7BD
8DA
9AC
10DD
11CC
12BB
13CC
14BC
15DD
16AD
17BB
18CC
19CD
20AA
21CC
22AD
23AA
24DC
25CA
26BA
27DB
28DD
29AA
30BB
Written Exam - Points per Question2
32
Formulation Solution
PartContestantJudge
1  07
Formulation Solution - Points per Question10
 
Formulation Questions
PartContestantJudge
1AB
2BD
3AA
4CA
5BA
6CB
7AD
8DA
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: D - Flank
Retail: 41 - Steaks - Arm 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: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist 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: Pork
Primal: J - Shoulder
Retail: 25 - Roasts - Rump Portion
Cookery: Dry 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
11
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
7Species: Pork
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
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: 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: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
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
17
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat
12Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or 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: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
14Species: Lamb
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
15Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
17Species: Pork
Primal: E - Ham or Leg
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or 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: Pork
Primal: F - Loin
Retail: 46 - Steaks - Eye Round 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
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
49
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Lamb retail
PartContestantJudge
141324132
Team Activity - Placing Cut A3
Team Activity - Placing Cut B5
Team Activity - Placing Cut C2
50
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
50
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Tuesday, May 5, 2026