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

ID: 1243 - 4 -
Team Name: Wilbur S. Pence Middle School Team B
Participant Name:
KEILAN KIRACOFE
Individual Rank: 32
Individual Total Score: 352
Team Rank: 8
Team Total Score: 1363
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
121431243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
47
Beef Ribeye Steaks
PartContestantJudge
224312431
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
50
Lamb Loin Chops
PartContestantJudge
313241423
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
32
Pork Carcasses
PartContestantJudge
424312413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
48
Pork Whole Hams
PartContestantJudge
523414312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
29
Pork Whole Loins
PartContestantJudge
714321342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
48
Placing Sum
254
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
111
221
322
444
523
634
722
832
911
1023
Questions - Points per Question5
25
Junior Written Exam
PartContestantJudge
1AD
2DD
3AC
4AA
5BB
6BB
7DB
8BB
9DD
10AA
11DA
12AA
13CB
14AD
15BB
16CC
17BB
18DD
19DD
20AC
21BA
22BB
23BB
24DB
25BD
Written Exam - Points per Question3
45
Meat ID 1-5
PartContestantJudge
1Species: Beef
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
2Species: BeefSpecies: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Pork
Retail: 32 - Roasts - Spareribs		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat
4Species: Beef
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Beef
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or 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
15
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: BeefSpecies: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: BeefSpecies: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Pork
Retail: 50 - Steaks - Ribeye, Lip-On Steak
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
8
Meat ID 11-15
PartContestantJudge
11Species: Beef
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: F - Loin		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
13Species: PorkSpecies: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: BeefSpecies: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Beef
Retail: 48 - Steaks - Mock Tender Steak		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
5
Meat ID Sum
28

AWS100: Thursday, April 10, 2025