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: 18 - -
Team Name: Texas Tech University
Participant Name:
REAGAN HENDERSON
Individual Rank: 3
Individual Total Score: 1061
Team Rank: 1
Team Total Score: 4218

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
241324132
Placing 2 - Cut A2
Placing 2 - Cut B4
Placing 2 - Cut C5
50
Placing 3R - Pork Carc.
PartContestantJudge
314321432
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C5
50
Placing 4R - Pork Cuts
PartContestantJudge
421341234
Placing 4 - Cut A3
Placing 4 - Cut B3
Placing 4 - Cut C6
47
Placing 5R - Lamb Carc.
PartContestantJudge
532142314
Placing 5 - Cut A2
Placing 5 - Cut B4
Placing 5 - Cut C2
48
Placing 6 - Beef Carc.
PartContestantJudge
641324213
Placing 6 - Cut A5
Placing 6 - Cut B2
Placing 6 - Cut C3
43
Placing 7 - Beef Cuts
PartContestantJudge
741234123
Placing 7 - Cut A2
Placing 7 - Cut B5
Placing 7 - Cut C2
50
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
912341234
Placing 9 - Cut A4
Placing 9 - Cut B3
Placing 9 - Cut C5
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043124312
Placing 10 - Cut A3
Placing 10 - Cut B2
Placing 10 - Cut C2
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 3241
Reasons Score: 47		 
47
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 4132
Reasons Score: 45		 
45
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 1432
Reasons Score: 45		 
45
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2134
Reasons Score: 42		 
42
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3214
Reasons Score: 45		 
45
Quality
PartContestantJudge
1Low SelectHigh Select
2Low PrimeHigh Choice
3High SelectHigh Select
4Low PrimeLow Prime
5Avg. PrimeLow Prime
6Avg. PrimeAvg. Prime
7Avg. ChoiceAvg. Choice
8Avg. ChoiceLow Choice
9Low ChoiceHigh Select
10High ChoiceAvg. Choice
11High SelectHigh Select
12Avg. CommercialHigh Standard
13Low ChoiceHigh Select
14Avg. PrimeAvg. Prime
15Avg. ChoiceLow Choice
Quality - B Maturity
  • 12- B Maturity
    		•
    		124
    Yield
    PartContestantJudge
    13.53.4
    21.91.6
    33.53.2
    43.93.9
    53.83.7
    64.44.3
    73.13.1
    85.25.2
    91.91.1
    103.83.9
    112.52.5
    122.42.4
    131.61.5
    142.62.4
    154.84.6
    		127
    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

  • 13- Lymph gland and associated fat present or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 8- Fat not entirely removed

  • 13- Lymph gland and associated fat present or removed
    		•
    		10
    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
    		285
    Beef Grading Total
    		251
    Overall Beef Total
    		536
    Lamb Judging Total
    		143
    Pork Judging Total
    		282
    Placing Total
    		486
    Specifications Total
    		100
    Questions Total
    		 
    Reasons Total
    		224
    Overall Score
    		1061
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Saturday, April 5, 2025