The ScanMan
SMSU Ag Bowl
Feb 07, 2025
Meats Evaluation CDE
Overall

ID: 327 - -
Team Name: Minneota
Participant Name:
ELLA MOORSE
Individual Rank: 82
Individual Total Score: 194
Team Rank: 19
Team Total Score: 632
View e-Scansheet

DefinitionResponsesScore
Beef Short Loins
PartContestantJudge
132143421
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C4
40
Pork Loins
PartContestantJudge
223143421
Placing 2 - Cut A2
Placing 2 - Cut B2
Placing 2 - Cut C5
37
Pork Blade Steaks
PartContestantJudge
331243214
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C5
47
Placing Sum
124
Questions 1-5 Short Loins
PartContestantJudge
124
232
343
431
513
63 
Questions - Points per Question5
0
Carcass Grading Total
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: J - Shoulder
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
2Species: Beef
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
3Species: Beef
Primal: K - Side (Belly)
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
4Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
5Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
18
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: L - Spareribs
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
7Species: Beef
Primal: L - Spareribs
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
8Species: Beef
Primal: J - Shoulder
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
9Species: Pork
Primal: J - Shoulder
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
10Species: Lamb
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: H - Rib or Rack
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
12Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
13Species: Beef
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
14Species: Beef
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
15Species: Beef
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: J - Shoulder
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat
17Species: Pork
Primal: K - Side (Belly)
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
18Species: Beef
Primal: J - Shoulder
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
19Species: Beef
Primal: B - Brisket
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls) 		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat
20Species: Beef
Primal: D - Flank
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: K - Side (Belly)
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
22Species: Beef
Primal: K - Side (Belly)
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat
23Species: Beef
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
24Species: Pork
Primal: H - Rib or Rack
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
25Species: Lamb
Primal: L - Spareribs
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: K - Side (Belly)
Retail: 82 - Various - Beef for Stew		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
27Species: Pork
Primal: D - Flank
Retail: 81 - Variety - Tripe		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
28Species: Beef
Primal: K - Side (Belly)
Retail: 29 - Roasts - Shoulder Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat
29Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
30Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID Sum
70

AWS100: Thursday, April 3, 2025