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

ID: 2304 - 2 -
Team Name: Wilson Middle FFA - Team B
Participant Name:
BRYSON MORRIS
Individual Rank: 30
Individual Total Score: 353
Team Rank: 7
Team Total Score: 1431
View e-Scansheet

DefinitionResponsesScore
Beef Porterhouse Steaks
PartContestantJudge
112341243
Placing 1 - Cut A3
Placing 1 - Cut B5
Placing 1 - Cut C2
48
Beef Ribeye Steaks
PartContestantJudge
223412431
Placing 2 - Cut A4
Placing 2 - Cut B2
Placing 2 - Cut C5
48
Lamb Loin Chops
PartContestantJudge
313241423
Placing 3 - Cut A2
Placing 3 - Cut B5
Placing 3 - Cut C4
32
Pork Carcasses
PartContestantJudge
424132413
Placing 4 - Cut A5
Placing 4 - Cut B3
Placing 4 - Cut C2
50
Pork Whole Hams
PartContestantJudge
543124312
Placing 5 - Cut A4
Placing 5 - Cut B2
Placing 5 - Cut C3
50
Pork Whole Loins
PartContestantJudge
712431342
Placing 6 - Cut A4
Placing 6 - Cut B2
Placing 6 - Cut C4
38
Placing Sum
266
Porterhouse Steaks (1-5) Pork Whole Hams (6-10)
PartContestantJudge
111
231
342
444
533
624
712
812
931
1043
Questions - Points per Question5
15
Junior Written Exam
PartContestantJudge
1AD
2BD
3AC
4AA
5AB
6BB
7DB
8BB
9DD
10AA
11AA
12AA
13CB
14AD
15DB
16AC
17AB
18DD
19AD
20BC
21BA
22CB
23BB
24DB
25AD
Written Exam - Points per Question3
27
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
2Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
3Species: Pork
Primal: F - Loin
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: Beef
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
5Species: Beef
Primal: H - Rib or Rack
Retail: 26 - Roasts - Seven (7) Bone Roast
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
17
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
7Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat
8Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat
9Species: Beef
Primal: F - Loin
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
10Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
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: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
12Species: Lamb
Primal: F - Loin
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
13Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
14Species: Beef
Primal: K - Side (Belly)
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat
15Species: Beef
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: 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
15
Meat ID Sum
45

AWS100: Thursday, April 10, 2025