The ScanMan
Wisconsin 4-H Meats Judging Contest
Feb 08, 2025
2025 Juniors State 4-H Meats Judging Contest
Evaluation Champ Junior Evaluation Champ Senior Overall Retail ID Junior Retail ID Senior Senior Reasons

ID: 3022.02 - 2 - 0
Team Name: Grant County Juniors Team 2
Participant Name:
T. W.
Individual Rank: 13
Individual Total Score: 426
Team Rank: 4
Team Total Score: 1294
View e-Scansheet

DefinitionResponsesScore
Placing Class 1 - Beef Carcass
PartContestantJudge
132142314
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C4
46
Placing Class 2 - Pork Carcass
PartContestantJudge
234211342
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C3
34
Placing Class 3 - Beef Wholesale
PartContestantJudge
332144231
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C3
26
Placing Class 4 - Pork Wholesale
PartContestantJudge
414324132
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
46
Placing Class 5 - Lamb Retail
PartContestantJudge
512431423
Placing 5 - Cut A2
Placing 5 - Cut B3
Placing 5 - Cut C3
47
Placing Class 6 - Beef Retail
PartContestantJudge
743121432
Placing 6 - Cut A2
Placing 6 - Cut B4
Placing 6 - Cut C3
42
Placing Sum
241
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Low ChoiceQuality: Low Choice
2Quality: Low ChoiceQuality: Average Choice
3Quality: High ChoiceQuality: High Choice
4Quality: Average ChoiceQuality: Low Prime
5Quality: Low ChoiceQuality: Average Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
45
Yield Grading
PartContestantJudge
12.53.4
22.53.0
32.83.5
42.53.6
53.13.6
28
Carcass Grading Total
73
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Retail: 88 - Various - Shank		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
2Species: Beef
Retail: 83 - Various - Cubed Steak		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
3Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
4Species: BeefSpecies: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat
5Species: BeefSpecies: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
9
Meat ID 6-10
PartContestantJudge
6Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
7Species: Beef
Retail: 20 - Roasts - Mock Tender Roast		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
8Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
9Species: Pork
Retail: 71 - Chops - Rib Chop		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
10Species: Lamb
Retail: 55 - Steaks - T-Bone Steak		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
11
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Retail: 86 - Various - Hocks		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
12Species: Beef
Retail: 41 - Steaks - Arm Steak		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
13Species: Beef
Retail: 50 - Steaks - Ribeye, Lip-On Steak		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
14Species: Beef
Retail: 55 - Steaks - T-Bone Steak		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
15Species: Beef
Retail: 73 - Chops - Sirloin Chop		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Retail: 43 - Steaks - Bottom Round Steak		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat
17Species: Pork
Retail: 65 - Chops - Arm Chop		Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat
18Species: Beef
Retail: 46 - Steaks - Eye Round Steak		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
19Species: Pork
Retail: 17 - Roasts - Fresh Side		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
20Species: Pork
Retail: 86 - Various - Hocks		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist 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: Beef
Retail: 18 - Roasts - Leg Roast (Bnls)		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat
22Species: Beef
Retail: 10 - Roasts - Brisket, Whole (Bnls)		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
23Species: Pork
Retail: 90 - Smoked/Cured - Center Slice		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
24Species: Beef
Retail: 77 - Variety - Kidney		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
25Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
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 26-30
PartContestantJudge
26Species: Lamb
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
27Species: Pork
Retail: 73 - Chops - Sirloin Chop		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
28Species: Beef
Retail: 82 - Various - Beef for Stew		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
29Species: Beef
Retail: 80 - Variety - Tongue		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
30Species: Beef
Retail: 76 - Variety - Heart		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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
14
Meat ID 31-35
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID 36-40
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
 
Meat ID Sum
62
Reasons 1
PartContestantJudge
1  50
 
Reasons 2
PartContestantJudge
2  50
 
Reasons 3
 
Reasons Total
 
Placing Class 7 - Pork Retail
PartContestantJudge
134213421
Team Activity - Placing Cut A3
Team Activity - Placing Cut B4
Team Activity - Placing Cut C3
50
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
50
Written Exam #1-5
PartContestantJudge
1 A
2 D
3 B
4 A
5 C
Written Exam - Points per Question5
 
Written Exam #6-10
PartContestantJudge
6 C
7 A
8 D
9 A
10 B
Written Exam - Points per Question5
 
Written Exam #11-15
PartContestantJudge
11 D
12 A
13 B
14 A
15 B
Written Exam - Points per Question5
 
Written Exam #16-20
PartContestantJudge
16 D
17 A
18 A
19 B
20 D
Written Exam - Points per Question5
 
Written Exam #21-25
PartContestantJudge
21 D
22 B
23 C
24 A
25 D
Written Exam - Points per Question5
 
Written Exam #26-30
PartContestantJudge
26 D
27 A
28 B
29 D
30 B
Written Exam - Points per Question5
 
Written Exam Total
 

AWS100: Thursday, April 3, 2025