The ScanMan

ID: 1 - -
Team Name: Purdue University - Alt.
Participant Name:
AVIANA BECKES
Individual Rank: 45
Individual Total Score: 721
Team Rank: 10
Team Total Score: 2235

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
113241432
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C2
40
Placing 2R - Beef Short Loins
PartContestantJudge
243212143
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
20
Placing 3R - Pork Carc.
PartContestantJudge
313241342
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C3
47
Placing 4R - Pork Hams
PartContestantJudge
412431243
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
50
Placing 5R - Lamb Carc.
PartContestantJudge
543123421
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C5
43
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
824131243
Placing 8 - Cut A2
Placing 8 - Cut B4
Placing 8 - Cut C2
42
Placing 9 - Pork Loins
PartContestantJudge
921341243
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
45
Placing 10 - Slab Bacon
PartContestantJudge
1023142134
Placing 10 - Cut A3
Placing 10 - Cut B3
Placing 10 - Cut C5
47
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1324
Reasons Score: 22		Placing: 1432
Reasons Score: 50
22
Reasons 2 - Beef Short Loins
PartContestantJudge
2Placing: 4321
Reasons Score: 30		Placing: 2143
Reasons Score: 50
30
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1324
Reasons Score: 38		Placing: 1342
Reasons Score: 50
38
Reasons 4 - Pork Hams
PartContestantJudge
4Placing: 1243
Reasons Score: 38		Placing: 1243
Reasons Score: 50
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 4312
Reasons Score: 27		Placing: 3421
Reasons Score: 50
27
Quality
PartContestantJudge
1Avg. ChoiceAvg. Choice
2Low ChoiceAvg. Choice
3Low ChoiceHigh Choice
4Avg. ChoiceLow Prime
5Low ChoiceLow Choice
6Low ChoiceLow Prime
7Avg. ChoiceLow Choice
8Low ChoiceLow Choice
9Low PrimeAvg. Prime
64
Yield
PartContestantJudge
12.62.6
22.32.5
32.12.2
42.42.6
52.83.7
62.94.4
71.22.8
82.81.7
92.94.8
36
Specification 1
PartContestantJudge
1
  • 7- Fat / skin not trimmed or tapered to proper length

  • 9- Foot / shank removal location

  • 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
    		•
    		3
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 6- Fat exceeds recommended depth

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

  • 20- Rib number incorrect
  • 6- Fat exceeds recommended depth

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

  • 10- Hip bone or cartilage exposed or removed
    		•
    		3
    Specification 4
    PartContestantJudge
    4
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

  • 13- Lymph gland and associated fat present or removed
  • 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
  • 11- Length of cut
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut

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

  • 11- Length of cut
    		•
    		0
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location
  • 4- Deckle and associated fat removal
    		•
    		7
    Beef Judging Total
    		201
    Beef Grading Total
    		100
    Overall Beef Total
    		301
    Lamb Judging Total
    		117
    Pork Judging Total
    		260
    Placing Total
    		423
    Specifications Total
    		43
    Reasons Total
    		155
    Overall Score
    		721
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 

    AWS100: Saturday, April 19, 2025