The ScanMan
National Western Meats in Honor R. Paul Clayton
Jan 19, 2025
National Western- American Division- Alt
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 31 - -
Team Name: University of Wyoming - Alt
Participant Name:
EMMA HAMLIN
Individual Rank: 43
Individual Total Score: 974
Team Rank: 8
Team Total Score: 3955

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
134213421
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
50
Placing 2R - Beef Cuts
PartContestantJudge
223412431
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
46
Placing 3R - Pork Carc.
PartContestantJudge
332142314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
48
Placing 4R - Pork Cuts
PartContestantJudge
442314321
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
47
Placing 5R - Lamb Carc.
PartContestantJudge
531421342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
46
Placing 6 - Beef Carc.
PartContestantJudge
612341234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
50
Placing 7 - Beef Cuts
PartContestantJudge
743214321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
50
Placing 8 - Pork Carc.
PartContestantJudge
843214321
Placing 8 - Cut A4
Placing 8 - Cut B3
Placing 8 - Cut C3
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943214312
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C4
46
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1034213421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3421
Reasons Score: 39		 
39
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2341
Reasons Score: 42		 
42
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3214
Reasons Score: 38		 
38
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4231
Reasons Score: 42		 
42
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3142
Reasons Score: 36		 
36
Quality
PartContestantJudge
1Low ChoiceAvg. Choice
2Low PrimeLow Prime
3Avg. ChoiceAvg. Choice
4Avg. ChoiceHigh Choice
5High ChoiceLow Prime
6High SelectLow Choice
7Avg. ChoiceHigh Choice
8Avg. ChoiceHigh Choice
9Avg. ChoiceAvg. Choice
10Avg. ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12Low ChoiceLow Choice
13High ChoiceLow Prime
14High SelectLow Choice
15Low ChoiceLow Choice
134
Yield
PartContestantJudge
14.64.1
23.93.9
33.94.0
44.35.0
53.14.1
63.84.1
74.85.2
83.54.1
94.24.2
103.03.6
113.54.1
124.64.6
134.14.4
143.94.3
154.64.9
92
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 8- Fat not entirely removed

  • 15- Muscle relative size incorrect
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 15- Muscle relative size incorrect
    		•
    		7
    Specification 2
    PartContestantJudge
    2
  • 14- Muscle number incorrect
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		7
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 11- Length of cut
  • 6- Fat exceeds recommended depth
    		•
    		0
    Specification 5
    PartContestantJudge
    5
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 10- Hip bone or cartilage exposed or removed

  • 14- Muscle number incorrect

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		3
    Specification 7
    PartContestantJudge
    7
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 20- Rib number incorrect
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 11- Length of cut

  • 20- Rib number incorrect
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		7
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 4
    2 2
    3 2
    4 2
    5 1
    6 2
    7 1
    8 2
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 1
    5 2
    6 4
    7 1
    8 3
    9 3
    10 3
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 3
    2 4
    3 3
    4 1
    5 4
    6 1
    7 3
    8 4
    9 3
    10 2
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 2
    5 1
    6 3
    7 3
    8 3
    9 2
    10 3
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 3
    3 1
    4 4
    5 1
    6 3
    7 2
    8 4
    9 2
    10 3
    Questions - Points per Question5
    		 
    Beef Judging Total
    		277
    Beef Grading Total
    		226
    Overall Beef Total
    		503
    Lamb Judging Total
    		132
    Pork Judging Total
    		271
    Placing Total
    		483
    Specifications Total
    		68
    Questions Total
    		 
    Reasons Total
    		197
    Overall Score
    		974
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 3, 2025