The ScanMan

ID: 10 - -
Team Name: Univ. of Florida ORANGE
Participant Name:
BRIANA HAWRYLUK
Individual Rank: 35
Individual Total Score: 860
Team Rank: 6
Team Total Score: 3520

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
114321432
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
50
Placing 2R - Beef Short Loins
PartContestantJudge
221432143
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
50
Placing 3R - Pork Carc.
PartContestantJudge
331421342
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C3
46
Placing 4R - Pork Hams
PartContestantJudge
412431243
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
50
Placing 5R - Lamb Carc.
PartContestantJudge
534213421
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C5
50
Placing 6 - Beef Rounds
PartContestantJudge
632413241
Placing 6 - Cut A2
Placing 6 - Cut B3
Placing 6 - Cut C4
50
Placing 7 - Beef Ribs
PartContestantJudge
734214231
Placing 7 - Cut A5
Placing 7 - Cut B2
Placing 7 - Cut C4
41
Placing 8 - Pork Carc.
PartContestantJudge
814231243
Placing 8 - Cut A2
Placing 8 - Cut B4
Placing 8 - Cut C2
46
Placing 9 - Pork Loins
PartContestantJudge
912431243
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
50
Placing 10 - Slab Bacon
PartContestantJudge
1023412134
Placing 10 - Cut A3
Placing 10 - Cut B3
Placing 10 - Cut C5
39
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1432
Reasons Score: 39		Placing: 1432
Reasons Score: 50
39
Reasons 2 - Beef Short Loins
PartContestantJudge
2Placing: 2143
Reasons Score: 37		Placing: 2143
Reasons Score: 50
37
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3142
Reasons Score: 44		Placing: 1342
Reasons Score: 50
44
Reasons 4 - Pork Hams
PartContestantJudge
4Placing: 1243
Reasons Score: 42		Placing: 1243
Reasons Score: 50
42
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3421
Reasons Score: 36		Placing: 3421
Reasons Score: 50
36
Quality
PartContestantJudge
1Low ChoiceAvg. Choice
2Low ChoiceAvg. Choice
3Low ChoiceHigh Choice
4Avg. ChoiceLow Prime
5Low ChoiceLow Choice
6Avg. ChoiceLow Prime
7Low ChoiceLow Choice
8Low ChoiceLow Choice
9High ChoiceAvg. Prime
66
Yield
PartContestantJudge
13.42.6
22.52.5
32.72.2
43.12.6
53.93.7
64.64.4
73.32.8
82.61.7
94.54.8
51
Specification 1
PartContestantJudge
1
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut

  • 22- Sacral / caudal vertebrae number or removal
  • 7- Fat / skin not trimmed or tapered to proper length

  • 11- Length of cut

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 6- Fat exceeds recommended depth

  • 7- Fat / skin not trimmed or tapered to proper length

  • 10- Hip bone or cartilage exposed or removed
  • 6- Fat exceeds recommended depth

  • 7- Fat / skin not trimmed or tapered to proper length

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 14- Muscle number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
    		•
    		3
    Specification 6
    PartContestantJudge
    6
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 4- Deckle and associated fat removal
  • 4- Deckle and associated fat removal
    		•
    		10
    Beef Judging Total
    		267
    Beef Grading Total
    		117
    Overall Beef Total
    		384
    Lamb Judging Total
    		125
    Pork Judging Total
    		278
    Placing Total
    		472
    Specifications Total
    		73
    Reasons Total
    		198
    Overall Score
    		860
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 

    AWS100: Saturday, April 19, 2025