The ScanMan
South Plains Meat Judging
Feb 22, 2025
South Plains- American Division
Beef Grading Beef Judging Lamb Judging Overall Overall Beef Pork Judging Specifications Total Placing Total Reas/Quest

ID: 20 - -
Team Name: Texas Tech University
Participant Name:
ANISTON PATSCHKE
Individual Rank: 10
Individual Total Score: 1051
Team Rank: 1
Team Total Score: 4253

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
112431243
Placing 1 - Cut A3
Placing 1 - Cut B4
Placing 1 - Cut C7
50
Placing 2R - Beef Cuts
PartContestantJudge
214234123
Placing 2 - Cut A3
Placing 2 - Cut B5
Placing 2 - Cut C2
47
Placing 3R - Pork Carc.
PartContestantJudge
332413241
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C3
50
Placing 4R - Pork Cuts
PartContestantJudge
421432134
Placing 4 - Cut A3
Placing 4 - Cut B4
Placing 4 - Cut C2
48
Placing 5R - Lamb Carc.
PartContestantJudge
532143124
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C6
48
Placing 6 - Beef Carc.
PartContestantJudge
623414321
Placing 6 - Cut A5
Placing 6 - Cut B5
Placing 6 - Cut C5
30
Placing 7 - Beef Cuts
PartContestantJudge
742314321
Placing 7 - Cut A4
Placing 7 - Cut B2
Placing 7 - Cut C3
48
Placing 8 - Pork Carc.
PartContestantJudge
812431243
Placing 8 - Cut A3
Placing 8 - Cut B5
Placing 8 - Cut C2
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
912432143
Placing 9 - Cut A3
Placing 9 - Cut B4
Placing 9 - Cut C2
47
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1042314231
Placing 10 - Cut A3
Placing 10 - Cut B3
Placing 10 - Cut C6
50
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 1243
Reasons Score: 45		 
45
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 1423
Reasons Score: 45		 
45
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3241
Reasons Score: 47		 
47
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 2143
Reasons Score: 42		 
42
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 3214
Reasons Score: 43		 
43
Quality
PartContestantJudge
1High SelectHigh Select
2High ChoiceLow Prime
3Low ChoiceAvg. Choice
4Avg. ChoiceAvg. Choice
5High SelectLow Choice
6Low ChoiceAvg. Choice
7Low ChoiceLow Choice
8Low ChoiceLow Choice
9High SelectHigh Select
10Low CommercialAvg. Commercial
11High SelectHigh Select
12Avg. ChoiceAvg. Choice
13Low ChoiceLow Choice
14Low ChoiceAvg. Choice
15Low PrimeAvg. Prime
136
Yield
PartContestantJudge
13.83.8
23.33.5
34.14.0
44.74.1
53.43.7
64.34.4
72.01.9
82.82.9
92.02.0
104.14.1
113.33.4
123.33.6
134.14.2
144.24.3
153.94.0
128
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 7- Fat / skin not trimmed or tapered to proper length
  • 5- Diaphragm and/or hanging tender removal

  • 6- Fat exceeds recommended depth

  • 7- Fat / skin not trimmed or tapered to proper length
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 6- Fat exceeds recommended depth

  • 11- Length of cut
    		•
    		10
    Specification 4
    PartContestantJudge
    4
  • 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 5
    PartContestantJudge
    5
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect

  • 22- Sacral / caudal vertebrae number or removal
  • 13- Lymph gland and associated fat present or removed

  • 14- Muscle number incorrect

  • 22- Sacral / caudal vertebrae number or removal
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 3- Chine / feather bone removal

  • 11- Length of cut

  • 20- Rib number incorrect
  • 3- Chine / feather bone removal

  • 11- Length of cut

  • 20- Rib number incorrect
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location

  • 18- Quality grade / Yield grade
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 9- Foot / shank removal location

  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		7
    Specification 9
    PartContestantJudge
    9
  • 8- Fat not entirely removed

  • 15- Muscle relative size incorrect
  • 8- Fat not entirely removed

  • 15- Muscle relative size incorrect
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 10- Hip bone or cartilage exposed or removed
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 10- Hip bone or cartilage exposed or removed
    		•
    		10
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 3
    2 3
    3 1
    4 3
    5 2
    6 2
    7 4
    8 1
    9 3
    10 2
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 2
    2 3
    3 1
    4 3
    5 1
    6 4
    7 3
    8 3
    9 3
    10 2
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 1
    2 3
    3 2
    4 1
    5 1
    6 4
    7 1
    8 1
    9 4
    10 2
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 2
    2 2
    3 4
    4 4
    5 3
    6 3
    7 4
    8 3
    9 3
    10 4
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 3
    2 1
    3 4
    4 2
    5 3
    6 1
    7 4
    8 1
    9 3
    10 2
    Questions - Points per Question5
    		 
    Beef Judging Total
    		265
    Beef Grading Total
    		264
    Overall Beef Total
    		529
    Lamb Judging Total
    		141
    Pork Judging Total
    		284
    Placing Total
    		468
    Specifications Total
    		97
    Questions Total
    		 
    Reasons Total
    		222
    Overall Score
    		1051
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 3, 2025