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

ID: 1037 - 1 -
Team Name: Appomattox FFA Team B
Participant Name:
BRANDON JENNINGS
Individual Rank: 49
Individual Total Score: 215
Team Rank: 13
Team Total Score: 516
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
112431243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
50
Beef Ribeye Steaks
PartContestantJudge
213422431
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
15
Lamb Loin Chops
PartContestantJudge
323411423
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
16
Pork Carcasses
PartContestantJudge
434122413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
20
Pork Whole Hams
PartContestantJudge
514234312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
37
Pork Whole Loins
PartContestantJudge
732141342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
32
Placing Sum
170
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
121
211
342
424
543
624
712
842
931
1013
Questions - Points per Question5
5
Junior Written Exam
PartContestantJudge
1BD
2BD
3DC
4AA
5BB
6CB
7CB
8BB
9BD
10CA
11AA
12DA
13CB
14AD
15BB
16CC
17AB
18DD
19AD
20CC
21BA
22DB
23AB
24BB
25BD
Written Exam - Points per Question3
27
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: G - Plate
Retail: 65 - Chops - Arm Chop
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
2Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
4Species: BeefSpecies: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5 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
7
Meat ID 6-10
PartContestantJudge
6 Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7 Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8 Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9 Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10 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
 
Meat ID 11-15
PartContestantJudge
11 Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12 Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
13Species: Pork
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Pork
Primal: K - Side (Belly)
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Pork
Primal: E - Ham or Leg
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist 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
6
Meat ID Sum
13

AWS100: Thursday, April 10, 2025