The ScanMan
Missouri State 4-H Meats Judging External Inbox
Feb 15, 2025
8-10 Year Olds
Overall

ID: 4016 - 8 -
Team Name: Cape Girardeau County
Participant Name:
TY ESSNER
Individual Rank: 3
Individual Total Score: 317
Team Rank: 1
Team Total Score: 981
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
142131234
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
29
Placing Class 2
PartContestantJudge
242134231
Placing 2 - Cut A5
Placing 2 - Cut B3
Placing 2 - Cut C5
45
Placing Class 3
PartContestantJudge
334124321
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C3
43
Placing Class 4
PartContestantJudge
421342314
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C4
47
Placing Class 5
PartContestantJudge
534213421
Placing 5 - Cut A3
Placing 5 - Cut B2
Placing 5 - Cut C3
50
Placing Class 6
PartContestantJudge
713241324
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C4
50
Placing Sum
264
Questions on Placing Classes
Questions - Points per Question5
 
Keep/Cull
 
Quality Grading
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
 
Yield Grading
 
Carcass Grading Total
 
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat
2Species: Lamb
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
3Species: Beef
Primal: H - Rib or Rack
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat
4Species: Lamb
Primal: J - Shoulder
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
5Species: Beef
Primal: B - Brisket
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Primal: K - Side (Belly)
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
7Species: Pork
Primal: B - Brisket
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat
8Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
9Species: Lamb
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
10Species: Beef
Primal: H - Rib or Rack
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
12Species: Beef
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
13Species: Beef
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
14Species: Beef
Primal: H - Rib or Rack
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat
15Species: Beef
Primal: I - Round
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
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
1
Meat ID 16-20
PartContestantJudge
16Species: Lamb
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
17Species: Lamb
Primal: J - Shoulder
Retail: 84 - Various - Ground Beef		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
18Species: Pork
Primal: J - Shoulder
Retail: 71 - Chops - Rib Chop		Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
19Species: Lamb
Primal: K - Side (Belly)
Retail: 94 - Smoked/Cured - Picnic (Whole)		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
20Species: Lamb
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak		Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop		Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat
22Species: Beef
Primal: C - Chuck
Retail: 54 - Steaks - Skirt Steak (Bnls)		Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat
23Species: Pork
Primal: I - Round
Retail: 78 - Variety - Liver		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat
24Species: Beef
Primal: D - Flank		Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat
25Species: Pork
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop		Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: E - Ham or Leg
Retail: 83 - Various - Cubed Steak		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
27Species: Pork
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
28Species: Lamb
Primal: I - Round
Retail: 04 - Roasts - Arm Roast (Bnls)		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
29Species: Pork
Primal: H - Rib or Rack
Retail: 52 - Steaks - Round Steak (Bnls)		Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat
30Species: Beef
Primal: J - Shoulder
Retail: 76 - Variety - Heart		Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
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
20
Reasons 1
PartContestantJudge
1 33 50
33
Reasons 2
PartContestantJudge
2  50
 
Reasons 3
PartContestantJudge
1  50
 
Reasons Total
33
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, April 4, 2025