The ScanMan

ID: 5 - -
Team Name: Iowa State Univ.
Participant Name:
CARMENN WILLE
Individual Rank: 17
Individual Total Score: 892
Team Rank: 3
Team Total Score: 3586

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
331241342
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C3
43
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
623413241
Placing 6 - Cut A2
Placing 6 - Cut B3
Placing 6 - Cut C4
48
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: 45		Placing: 1432
Reasons Score: 50
45
Reasons 2 - Beef Short Loins
PartContestantJudge
2Placing: 2143
Reasons Score: 42		Placing: 2143
Reasons Score: 50
42
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3124
Reasons Score: 43		Placing: 1342
Reasons Score: 50
43
Reasons 4 - Pork Hams
PartContestantJudge
4Placing: 1243
Reasons Score: 39		Placing: 1243
Reasons Score: 50
39
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3421
Reasons Score: 36		Placing: 3421
Reasons Score: 50
36
Quality
PartContestantJudge
1Avg. ChoiceAvg. Choice
2Low ChoiceAvg. Choice
3Avg. ChoiceHigh Choice
4High ChoiceLow Prime
5Avg. ChoiceLow Choice
6High ChoiceLow Prime
7Avg. ChoiceLow Choice
8Low ChoiceLow Choice
9Low PrimeAvg. Prime
76
Yield
PartContestantJudge
12.62.6
22.42.5
32.32.2
42.52.6
53.83.7
64.84.4
72.62.8
82.01.7
94.14.8
70
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
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed

  • 15- Muscle relative size incorrect
    		•
    		10
    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
  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 6- Fat exceeds recommended depth

  • 11- Length of cut

  • 15- Muscle relative size incorrect
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
  • 23- Meets all specifications
    		•
    		0
    Specification 10
    PartContestantJudge
    10
  • 4- Deckle and associated fat removal

  • 15- Muscle relative size incorrect
  • 4- Deckle and associated fat removal
    		•
    		7
    Beef Judging Total
    		276
    Beef Grading Total
    		146
    Overall Beef Total
    		422
    Lamb Judging Total
    		125
    Pork Judging Total
    		271
    Placing Total
    		467
    Specifications Total
    		74
    Reasons Total
    		205
    Overall Score
    		892
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 

    AWS100: Saturday, April 19, 2025