The ScanMan
Illinois Meats Series Eickman's
Feb 08, 2025
Eickman Junior Division
Grading Identification Overall Placings Questions

ID: 9003 - -
Team Name: Somonauk Haymakers 4-H
Participant Name:
KNUTE GUDMUNSON
Individual Rank: 18
Individual Total Score: 283
Team Rank: 5
Team Total Score: 829
View e-Scansheet

DefinitionResponsesScore
Beef Ribs
PartContestantJudge
131243142
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C3
47
Pork Carcass
PartContestantJudge
241323214
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C6
12
Pork Fresh Hams
PartContestantJudge
342131423
Placing 3 - Cut A3
Placing 3 - Cut B2
Placing 3 - Cut C2
42
Beef Carcasses
PartContestantJudge
442133142
Placing 4 - Cut A5
Placing 4 - Cut B4
Placing 4 - Cut C3
13
Placing Class 5
 
Placing Class 6
 
Placing Sum
114
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
PartContestantJudge
6CullKeep
7KeepKeep
8KeepCull
9CullCull
10CullCull
11KeepKeep
12CullCull
13KeepKeep
Keep/Cull Point Values1: 7
2: 9
3: 1
4: 5
5: 3
6: 18
7: 0
8: 16
44
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: High Choice
2Quality: Low StandardQuality: Low Choice
3Quality: Low SelectQuality: High Choice
4Quality: High StandardQuality: High Select
5Quality: Low SelectQuality: Low Prime
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
8
Yield Grading
PartContestantJudge
12.42.5
21.83.5
31.92.2
42.22.6
52.32.6
61.71.7
38
Carcass Grading Total
46
Written Exam
PartContestantJudge
1AC
2CB
3AA
4DD
5CC
6CC
7DD
8BB
9CA
10DD
11AD
12BC
13CC
14CB
15CA
16AA
17BA
18DD
19CC
20DD
Written Exam - Points per Question5
60
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: C - Chuck
Retail: 68 - Chops - Butterflied Chop (Bnls)		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
2Species: Lamb
Primal: D - Flank
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
3Species: Pork
Primal: E - Ham or Leg
Retail: 78 - Variety - Liver		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
4Species: Beef
Primal: A - Breast
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
5Species: Pork
Primal: D - Flank
Retail: 07 - Roasts - Blade Boston		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: A - Breast
Retail: 31 - Roasts - Sirloin Half		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
7Species: Pork
Primal: D - Flank
Retail: 11 - Roasts - Center Loin Roast		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
8Species: Beef
Primal: K - Side (Belly)
Retail: 07 - Roasts - Blade Boston		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
9Species: Pork
Primal: M - Variety Meats
Retail: 92 - Smoked/Cured - Hocks		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
10Species: Beef
Primal: G - Plate
Retail: 35 - Roasts - Tip Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: I - Round
Retail: 01 - Roasts - American Style		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
12Species: Beef
Primal: F - Loin
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
13Species: Pork
Primal: M - Variety Meats
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
14Species: Lamb
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
15Species: Pork
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: A - Breast
Retail: 06 - Roasts - Blade Roast		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
17Species: Pork
Primal: G - Plate
Retail: 91 - Smoked/Cured - Ham (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
18Species: Lamb
Primal: G - Plate
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
19Species: Lamb
Primal: C - Chuck
Retail: 16 - Roasts - Frenched Style		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
20Species: Beef
Primal: A - Breast
Retail: 17 - Roasts - Fresh Side		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: A - Breast
Retail: 15 - Roasts - Flat Half (Bnls)		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
22Species: Lamb
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
23Species: Pork
Primal: J - Shoulder
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
24Species: Pork
Primal: E - Ham or Leg		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
25Species: Pork
Primal: E - Ham or Leg
Retail: 07 - Roasts - Blade Boston		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: G - Plate		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
27Species: Pork
Primal: H - Rib or Rack
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
28Species: Pork
Retail: 73 - Chops - Sirloin Chop		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
29Species: Beef
Primal: F - Loin
Retail: 07 - Roasts - Blade Boston		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
30Species: Lamb
Primal: K - Side (Belly)
Retail: 75 - Chops - Top Loin Chop (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 31-35
PartContestantJudge
31Primal: F - Loin 
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal1
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
19
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 

AWS100: Thursday, April 3, 2025