The ScanMan
Illinois Meats Series Raber Meat Co.
Jan 25, 2025
Senior Division
Grading Identification Overall Placings Questions

ID: 370 - -
Team Name: Salt Fork
Participant Name:
LILY D ATH
Individual Rank: 73
Individual Total Score: 407
Team Rank: 14
Team Total Score: 1385
View e-Scansheet

DefinitionResponsesScore
Beef Carcasses
PartContestantJudge
142132413
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C5
46
Ribeye Rolls
PartContestantJudge
224312314
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C4
39
Boston Butts
PartContestantJudge
332144123
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C3
21
Pork Chops
PartContestantJudge
431421423
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C3
30
Sliced Bacon
PartContestantJudge
521341243
Placing 5 - Cut A2
Placing 5 - Cut B5
Placing 5 - Cut C4
44
Placing Class 6
 
Placing Sum
180
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6CullCull
7KeepCull
8CullCull
9KeepKeep
10KeepKeep
11CullKeep
12CullCull
13KeepKeep
Keep/Cull Point Values1: 6
2: 5
3: 2
4: 10
5: 18
6: 8
7: 0
8: 14
47
Quality Grading
PartContestantJudge
1Quality: Low PrimeQuality: Average Choice
2Quality: Low PrimeQuality: Low Prime
3Quality: Average ChoiceQuality: High Comm.
4Quality: High SelectQuality: Low Select
5Quality: Low ChoiceQuality: High Choice
6Quality: Low SelectQuality: Low Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
40
Yield Grading
PartContestantJudge
12.53.9
2 3.3
33.54.9
44.33.0
53.43.5
64.43.6
16
Carcass Grading Total
56
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
2Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
3Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
4Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
5Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
19
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
7Species: Pork
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
8Species: Beef
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
9Species: Pork
Primal: A - Breast
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
10Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
20
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
12Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
13Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
14Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
15Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
17Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
18Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
19Species: Beef
Primal: G - Plate
Retail: 84 - Various - Ground Beef		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
20Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
14
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
22Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
23Species: Lamb
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
24Species: Pork
Primal: N - Various Meats
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
25Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: H - Rib or Rack		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
27Species: Lamb
Primal: M - Variety Meats		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
28Species: Lamb
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
29Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
30Species: Beef
Primal: K - Side (Belly)
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
89
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Beef Carcass #1-5
PartContestantJudge
1BC
2CC
3DD
4DB
5BC
Written Exam - Points per Question5
10
Beef Carcass #6-10
PartContestantJudge
6AA
7DD
8CB
9BD
10CC
Written Exam - Points per Question5
15
Pork Chop #11-15
PartContestantJudge
11BB
12CC
13DA
14BD
15CD
Written Exam - Points per Question5
10
Written Exam #16-20
Written Exam - Points per Question5
 
Written Exam #21-25
Written Exam - Points per Question5
 
Written Exam #26-30
Written Exam - Points per Question5
 
Written Exam Total
35

AWS100: Thursday, April 3, 2025