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: 20 - -
Team Name: University of Missouri
Participant Name:
AVERY WIEGAND
Individual Rank: 36
Individual Total Score: 947
Team Rank: 12
Team Total Score: 3678

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
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
513241342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
47
Placing 6 - Beef Carc.
PartContestantJudge
613421234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
40
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
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: 3421
Reasons Score: 34		 
34
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 2431
Reasons Score: 31		 
31
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 40		 
40
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1324
Reasons Score: 34		 
34
Quality
PartContestantJudge
1Avg. ChoiceAvg. Choice
2Low PrimeLow Prime
3Avg. ChoiceAvg. Choice
4Avg. ChoiceHigh Choice
5Low PrimeLow Prime
6Low ChoiceLow Choice
7High ChoiceHigh Choice
8Avg. ChoiceHigh Choice
9Avg. ChoiceAvg. Choice
10High ChoiceAvg. Choice
11High ChoiceAvg. Choice
12Low ChoiceLow Choice
13Avg. CommercialLow Prime
14Low ChoiceLow Choice
15Low ChoiceLow Choice
132
Yield
PartContestantJudge
13.64.1
23.53.9
33.74.0
44.05.0
53.64.1
64.04.1
75.05.2
83.84.1
93.64.2
103.33.6
113.64.1
124.44.6
133.54.4
143.44.3
154.34.9
77
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 8- Fat not entirely removed
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 15- Muscle relative size incorrect
    		•
    		3
    Specification 2
    PartContestantJudge
    2
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect
    		•
    		10
    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
  • 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
    		•
    		7
    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

  • 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
    		•
    		10
    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
    		255
    Beef Grading Total
    		209
    Overall Beef Total
    		464
    Lamb Judging Total
    		131
    Pork Judging Total
    		268
    Placing Total
    		482
    Specifications Total
    		84
    Questions Total
    		 
    Reasons Total
    		172
    Overall Score
    		947
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 10, 2025