The ScanMan
Southwestern Meat Judging
Feb 02, 2025
Southwestern- American Division
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 17 - -
Team Name: Michigan State University
Participant Name:
RAYANA RENO
Individual Rank: 48
Individual Total Score: 826
Team Rank: 12
Team Total Score: 3755

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
132413241
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C4
50
Placing 2R - Beef Cuts
PartContestantJudge
213424132
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
32
Placing 3R - Pork Carc.
PartContestantJudge
332411432
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C5
10
Placing 4R - Pork Cuts
PartContestantJudge
412341234
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C6
50
Placing 5R - Lamb Carc.
PartContestantJudge
541322314
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C2
12
Placing 6 - Beef Carc.
PartContestantJudge
641324213
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C3
43
Placing 7 - Beef Cuts
PartContestantJudge
714234123
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C2
48
Placing 8 - Pork Carc.
PartContestantJudge
821342134
Placing 8 - Cut A3
Placing 8 - Cut B5
Placing 8 - Cut C2
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
912341234
Placing 9 - Cut A4
Placing 9 - Cut B3
Placing 9 - Cut C5
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1042134312
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C2
42
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 40		 
40
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4132
Reasons Score: 32		 
32
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1342
Reasons Score: 33		 
33
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1234
Reasons Score: 28		 
28
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3241
Reasons Score: 35		 
35
Quality
PartContestantJudge
1Low SelectHigh Select
2Low PrimeHigh Choice
3High SelectHigh Select
4Avg. PrimeLow Prime
5Avg. PrimeLow Prime
6High PrimeAvg. Prime
7Avg. ChoiceAvg. Choice
8Avg. ChoiceLow Choice
9Low ChoiceHigh Select
10Avg. ChoiceAvg. Choice
11Low SelectHigh Select
12High UtilityHigh Standard
13High SelectHigh Select
14Avg. PrimeAvg. Prime
15Avg. ChoiceLow Choice
Quality - B Maturity
  • 12- B Maturity
    		•
    		122
    Yield
    PartContestantJudge
    13.13.4
    21.21.6
    32.53.2
    44.43.9
    54.33.7
    64.74.3
    73.63.1
    84.95.2
    91.11.1
    104.03.9
    113.72.5
    122.42.4
    131.51.5
    143.22.4
    154.84.6
    		92
    Keep/Cull 1
    		 
    Keep/Cull 2
    		 
    Specification 1
    PartContestantJudge
    1
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 3- Chine / feather bone removal

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

  • 3- Chine / feather bone removal

  • 20- Rib number incorrect
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 7- Fat / skin not trimmed or tapered to proper length
  • 23- Meets all specifications
    		•
    		0
    Specification 3
    PartContestantJudge
    3
  • 5- Diaphragm and/or hanging tender removal

  • 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 4
    PartContestantJudge
    4
  • 11- Length of cut
  • 11- Length of cut
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 17- (Not) Perpendicular or parallel at juncture or length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		3
    Specification 6
    PartContestantJudge
    6
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

  • 14- Muscle number incorrect
    		•
    		0
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 12- (False) Lean exposure
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth
    		•
    		3
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 14- Muscle number incorrect
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
    		•
    		7
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 1
    2 2
    3 3
    4 1
    5 4
    6 1
    7 3
    8 3
    9 2
    10 4
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 2
    2 4
    3 3
    4 2
    5 4
    6 3
    7 2
    8 4
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 1
    2 2
    3 4
    4 3
    5 3
    6 4
    7 3
    8 1
    9 2
    10 1
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 4
    2 1
    3 2
    4 4
    5 4
    6 4
    7 1
    8 2
    9 1
    10 2
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 4
    3 4
    4 4
    5 3
    6 2
    7 4
    8 1
    9 4
    10 3
    Questions - Points per Question5
    		 
    Beef Judging Total
    		245
    Beef Grading Total
    		214
    Overall Beef Total
    		459
    Lamb Judging Total
    		89
    Pork Judging Total
    		221
    Placing Total
    		387
    Specifications Total
    		57
    Questions Total
    		 
    Reasons Total
    		168
    Overall Score
    		826
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    PartContestantJudge
    132 
    		 
    Placing 3 - Penalty
    PartContestantJudge
    110 
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    PartContestantJudge
    112 
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Saturday, April 5, 2025