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

ID: 32 - -
Team Name: University of Wyoming
Participant Name:
LUKE ZIMMERMAN
Individual Rank: 23
Individual Total Score: 997
Team Rank: 3
Team Total Score: 4069

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
143123421
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
44
Placing 2R - Beef Cuts
PartContestantJudge
224312431
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
50
Placing 3R - Pork Carc.
PartContestantJudge
332412314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
45
Placing 4R - Pork Cuts
PartContestantJudge
443214321
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
531421342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
46
Placing 6 - Beef Carc.
PartContestantJudge
621431234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
41
Placing 7 - Beef Cuts
PartContestantJudge
743124321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
46
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
943124312
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C4
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043123421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
45
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 4312
Reasons Score: 44		 
44
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2431
Reasons Score: 35		 
35
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 39		 
39
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 43		 
43
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3142
Reasons Score: 38		 
38
Quality
PartContestantJudge
1Low ChoiceAvg. Choice
2High ChoiceLow Prime
3Low ChoiceAvg. Choice
4Avg. ChoiceHigh Choice
5High ChoiceLow Prime
6High SelectLow Choice
7High ChoiceHigh Choice
8Avg. ChoiceHigh Choice
9Low ChoiceAvg. Choice
10Avg. ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12Low ChoiceLow Choice
13High ChoiceLow Prime
14High SelectLow Choice
15Low ChoiceLow Choice
130
Yield
PartContestantJudge
14.24.1
23.93.9
33.94.0
44.85.0
53.54.1
64.04.1
75.05.2
84.14.1
94.14.2
103.83.6
113.94.1
125.44.6
134.14.4
143.84.3
154.64.9
113
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 8- Fat not entirely removed

  • 11- Length of cut

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

  • 11- Length of cut

  • 15- Muscle relative size incorrect
    		•
    		10
    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
  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 6- Fat exceeds recommended depth
    		•
    		7
    Specification 5
    PartContestantJudge
    5
  • 5- Diaphragm and/or hanging tender removal

  • 14- Muscle number incorrect

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

  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

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

  • 10- Hip bone or cartilage exposed or removed

  • 20- Rib number incorrect
    		•
    		10
    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
    		260
    Beef Grading Total
    		243
    Overall Beef Total
    		503
    Lamb Judging Total
    		129
    Pork Judging Total
    		277
    Placing Total
    		467
    Specifications Total
    		88
    Questions Total
    		 
    Reasons Total
    		199
    Overall Score
    		997
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 10, 2025