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:
CLARA ASPLUND
Individual Rank: 54
Individual Total Score: 854
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
48
Placing 4R - Pork Cuts
PartContestantJudge
443214321
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
532411342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
7
Placing 6 - Beef Carc.
PartContestantJudge
623141234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
37
Placing 7 - Beef Cuts
PartContestantJudge
734214321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
47
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
1034213421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2341
Reasons Score: 37		 
37
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2431
Reasons Score: 38		 
38
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3214
Reasons Score: 32		 
32
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 38		 
38
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2341
Reasons Score: 33		 
33
Quality
PartContestantJudge
1High ChoiceAvg. Choice
2High ChoiceLow Prime
3High SelectAvg. Choice
4Avg. ChoiceHigh Choice
5Low ChoiceLow Prime
6Low SelectLow Choice
7Avg. ChoiceHigh Choice
8Avg. ChoiceHigh Choice
9High ChoiceAvg. Choice
10Avg. ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12High SelectLow Choice
13Low ChoiceLow Prime
14Low SelectLow Choice
15Avg. ChoiceLow Choice
99
Yield
PartContestantJudge
14.24.1
23.83.9
33.74.0
44.05.0
53.44.1
64.14.1
74.55.2
83.74.1
93.54.2
103.43.6
113.54.1
124.24.6
133.94.4
143.74.3
153.74.9
77
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 8- Fat not entirely removed

  • 11- Length of cut
  • 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
  • 6- Fat exceeds recommended depth
  • 6- Fat exceeds recommended depth
    		•
    		10
    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
  • 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
  • 20- Rib number incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 5- Diaphragm and/or hanging tender removal
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 20- Rib number incorrect
    		•
    		3
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 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

  • 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
    		252
    Beef Grading Total
    		176
    Overall Beef Total
    		428
    Lamb Judging Total
    		90
    Pork Judging Total
    		268
    Placing Total
    		432
    Specifications Total
    		68
    Questions Total
    		 
    Reasons Total
    		178
    Overall Score
    		854
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    PartContestantJudge
    107  
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 10, 2025