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:
LIBBY KLEINSORGE
Individual Rank: 41
Individual Total Score: 937
Team Rank: 12
Team Total Score: 3678

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
132413421
Placing 1 - Cut A3
Placing 1 - Cut B2
Placing 1 - Cut C3
48
Placing 2R - Beef Cuts
PartContestantJudge
242312431
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C4
47
Placing 3R - Pork Carc.
PartContestantJudge
331242314
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
41
Placing 4R - Pork Cuts
PartContestantJudge
443214321
Placing 4 - Cut A4
Placing 4 - Cut B3
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
513421342
Placing 5 - Cut A4
Placing 5 - Cut B4
Placing 5 - Cut C3
50
Placing 6 - Beef Carc.
PartContestantJudge
631421234
Placing 6 - Cut A5
Placing 6 - Cut B3
Placing 6 - Cut C4
32
Placing 7 - Beef Cuts
PartContestantJudge
743214321
Placing 7 - Cut A3
Placing 7 - Cut B5
Placing 7 - Cut C4
50
Placing 8 - Pork Carc.
PartContestantJudge
843124321
Placing 8 - Cut A4
Placing 8 - Cut B3
Placing 8 - Cut C3
47
Placing 9 - Pork Wole. / Retail
PartContestantJudge
934124312
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C4
47
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1034123421
Placing 10 - Cut A2
Placing 10 - Cut B3
Placing 10 - Cut C3
47
Placing 11
 
Placing 12
PartContestantJudge
123412 
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 28		 
28
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4231
Reasons Score: 35		 
35
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3124
Reasons Score: 29		 
29
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 4321
Reasons Score: 40		 
40
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 1342
Reasons Score: 37		 
37
Quality
PartContestantJudge
1Low ChoiceAvg. Choice
2High PrimeLow Prime
3Avg. ChoiceAvg. Choice
4High ChoiceHigh Choice
5Avg. PrimeLow Prime
6Low ChoiceLow Choice
7High ChoiceHigh Choice
8High ChoiceHigh Choice
9High ChoiceAvg. Choice
10Avg. ChoiceAvg. Choice
11Avg. ChoiceAvg. Choice
12Low ChoiceLow Choice
13Avg. ChoiceLow Prime
14High SelectLow Choice
15Low ChoiceLow Choice
132
Yield
PartContestantJudge
14.04.1
23.73.9
33.54.0
44.45.0
53.74.1
64.24.1
74.85.2
84.24.1
94.24.2
103.53.6
113.84.1
124.74.6
134.84.4
143.74.3
154.14.9
103
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 23- Meets all specifications
  • 8- Fat not entirely removed

  • 11- Length of cut

  • 15- Muscle relative size incorrect
    		•
    		0
    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
  • 14- Muscle number incorrect
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect
    		•
    		7
    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

  • 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
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 20- Rib number incorrect
    		•
    		10
    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
  • 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
    		•
    		3
    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
    		240
    Beef Grading Total
    		235
    Overall Beef Total
    		475
    Lamb Judging Total
    		134
    Pork Judging Total
    		254
    Placing Total
    		459
    Specifications Total
    		74
    Questions Total
    		 
    Reasons Total
    		169
    Overall Score
    		937
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 10, 2025