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: 14 - -
Team Name: University of Illinois
Participant Name:
ZACH ZMUDA
Individual Rank: 55
Individual Total Score: 842
Team Rank: 14
Team Total Score: 3603

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
123413421
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
43
Placing 2R - Beef Cuts
PartContestantJudge
224312431
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
50
Placing 3R - Pork Carc.
PartContestantJudge
332142314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
35
Placing 4R - Pork Cuts
PartContestantJudge
443214321
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
534211342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
27
Placing 6 - Beef Carc.
PartContestantJudge
612431234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
46
Placing 7 - Beef Cuts
PartContestantJudge
734214321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
47
Placing 8 - Pork Carc.
PartContestantJudge
842134321
Placing 8 - Cut A4
Placing 8 - Cut B3
Placing 8 - Cut C3
41
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
1013423421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
33
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2341
Reasons Score: 28		 
28
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2431
Reasons Score: 35		 
35
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 35		 
35
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3421
Reasons Score: 31		 
31
Quality
PartContestantJudge
1Avg. ChoiceAvg. Choice
2Avg. PrimeLow Prime
3Avg. ChoiceAvg. Choice
4Low PrimeHigh Choice
5High ChoiceLow Prime
6High SelectLow Choice
7High ChoiceHigh Choice
8High ChoiceHigh Choice
9Low ChoiceAvg. Choice
10Low ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12Low ChoiceLow Choice
13Low PrimeLow Prime
14Low ChoiceLow Choice
15Avg. ChoiceLow Choice
136
Yield
PartContestantJudge
14.04.1
25.53.9
34.44.0
44.95.0
53.54.1
64.84.1
75.45.2
83.54.1
94.84.2
103.33.6
114.04.1
125.54.6
134.54.4
143.54.3
154.64.9
82
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 11- Length of cut
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 15- Muscle relative size incorrect
    		•
    		3
    Specification 2
    PartContestantJudge
    2
  • 9- Foot / shank removal location
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		0
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
    		•
    		7
    Specification 4
    PartContestantJudge
    4
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 15- Muscle relative size incorrect
  • 6- Fat exceeds recommended depth
    		•
    		0
    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
  • 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
  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 20- Rib number incorrect
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 20- Rib number incorrect
  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		7
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
  • 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
    		249
    Beef Grading Total
    		218
    Overall Beef Total
    		467
    Lamb Judging Total
    		91
    Pork Judging Total
    		244
    Placing Total
    		422
    Specifications Total
    		40
    Questions Total
    		 
    Reasons Total
    		162
    Overall Score
    		842
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    PartContestantJudge
    135 
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 10, 2025