The ScanMan
Virginia Meat Evaluation
Mar 01, 2025
Junior FFA
Judging and Questions Overall Quiz and ID

ID: 281 - 1 -
Team Name: Read Mountain Middle School FFA
Participant Name:
ZACHARY GILLIAM
Individual Rank: 44
Individual Total Score: 301
Team Rank: 9
Team Total Score: 1362
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
121341243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
45
Beef Ribeye Steaks
PartContestantJudge
223142431
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
41
Lamb Loin Chops
PartContestantJudge
341321423
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
44
Pork Carcasses
PartContestantJudge
442312413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
43
Pork Whole Hams
PartContestantJudge
513424312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
38
Pork Whole Loins
PartContestantJudge
743121342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
38
Placing Sum
249
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
121
241
332
414
533
634
722
842
911
1033
Questions - Points per Question5
20
Junior Written Exam
PartContestantJudge
1 D
2 D
3 C
4 A
5 B
6 B
7 B
8 B
9 D
10 A
11 A
12 A
13 B
14 D
15 B
16 C
17 B
18 D
19 D
20 C
21 A
22 B
23 B
24 B
25 D
Written Exam - Points per Question3
 
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
2Species: Pork
Primal: J - Shoulder
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 26 - Roasts - Seven (7) Bone Roast		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
4Species: Beef
Primal: K - Side (Belly)
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Beef
Primal: D - Flank
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: Beef
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Beef
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 11-15
PartContestantJudge
11Species: Beef
Primal: K - Side (Belly)
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12Species: Beef
Primal: H - Rib or Rack
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
13Species: Pork
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Beef
Primal: H - Rib or Rack
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		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
8
Meat ID Sum
32

AWS100: Thursday, April 10, 2025