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: 23 - -
Team Name: University of Wyoming
Participant Name:
HADLEY PAISLEY
Individual Rank: 33
Individual Total Score: 996
Team Rank: 7
Team Total Score: 4045

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
123143241
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C4
42
Placing 2R - Beef Cuts
PartContestantJudge
241324132
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
50
Placing 3R - Pork Carc.
PartContestantJudge
313421432
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C5
48
Placing 4R - Pork Cuts
PartContestantJudge
412341234
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C6
50
Placing 5R - Lamb Carc.
PartContestantJudge
523412314
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C2
48
Placing 6 - Beef Carc.
PartContestantJudge
642134213
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C3
50
Placing 7 - Beef Cuts
PartContestantJudge
714324123
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C2
46
Placing 8 - Pork Carc.
PartContestantJudge
821432134
Placing 8 - Cut A3
Placing 8 - Cut B5
Placing 8 - Cut C2
48
Placing 9 - Pork Wole. / Retail
PartContestantJudge
921341234
Placing 9 - Cut A4
Placing 9 - Cut B3
Placing 9 - Cut C5
46
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1041234312
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C2
44
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2314
Reasons Score: 43		 
43
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4132
Reasons Score: 41		 
41
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1342
Reasons Score: 41		 
41
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1234
Reasons Score: 40		 
40
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2341
Reasons Score: 38		 
38
Quality
PartContestantJudge
1High SelectHigh Select
2High ChoiceHigh Choice
3Low ChoiceHigh Select
4Avg. PrimeLow Prime
5Low PrimeLow Prime
6Low PrimeAvg. Prime
7High ChoiceAvg. Choice
8Low ChoiceLow Choice
9Avg. ChoiceHigh Select
10High ChoiceAvg. Choice
11Low ChoiceHigh Select
12Avg. CommercialHigh Standard
13Avg. ChoiceHigh Select
14Low PrimeAvg. Prime
15High ChoiceLow Choice
Quality - B Maturity
  • 12- B Maturity
    		•
    		111
    Yield
    PartContestantJudge
    13.73.4
    21.61.6
    34.03.2
    44.53.9
    53.93.7
    64.54.3
    72.93.1
    85.85.2
    91.41.1
    103.93.9
    112.72.5
    122.42.4
    131.61.5
    142.42.4
    154.84.6
    		113
    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
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 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 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
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		7
    Specification 6
    PartContestantJudge
    6
  • 5- Diaphragm and/or hanging tender removal

  • 10- Hip bone or cartilage exposed or removed

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

  • 10- Hip bone or cartilage exposed or removed

  • 14- Muscle number incorrect
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal

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

  • 6- Fat exceeds recommended depth
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    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
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
  • 6- Fat exceeds recommended depth

  • 14- Muscle number incorrect
    		•
    		10
    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
    		272
    Beef Grading Total
    		224
    Overall Beef Total
    		496
    Lamb Judging Total
    		130
    Pork Judging Total
    		273
    Placing Total
    		472
    Specifications Total
    		97
    Questions Total
    		 
    Reasons Total
    		203
    Overall Score
    		996
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 3, 2025