The ScanMan

ID: 14 - -
Team Name: Texas Tech Alternate 6
Participant Name:
KLANCY BRUTON
Individual Rank: 63
Individual Total Score: 1008
Team Rank: 37
Team Total Score: 1008

DefinitionResponsesScore
Placing 1R - Beef Carc.
PartContestantJudge
124132413
Placing 1 - Cut A4
Placing 1 - Cut B2
Placing 1 - Cut C3
50
Placing 2R - Beef Cuts
PartContestantJudge
234213421
Placing 2 - Cut A4
Placing 2 - Cut B3
Placing 2 - Cut C3
50
Placing 3R - Pork Carc.
PartContestantJudge
332143214
Placing 3 - Cut A4
Placing 3 - Cut B5
Placing 3 - Cut C3
50
Placing 4R - Pork Cuts
PartContestantJudge
412431243
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
50
Placing 5R - Lamb Carc.
PartContestantJudge
523142341
Placing 5 - Cut A3
Placing 5 - Cut B4
Placing 5 - Cut C6
44
Placing 6 - Beef Carc.
PartContestantJudge
641324123
Placing 6 - Cut A4
Placing 6 - Cut B5
Placing 6 - Cut C4
46
Placing 7 - Beef Cuts
PartContestantJudge
741231243
Placing 7 - Cut A2
Placing 7 - Cut B4
Placing 7 - Cut C6
40
Placing 8 - Pork Carc.
PartContestantJudge
842134213
Placing 8 - Cut A3
Placing 8 - Cut B2
Placing 8 - Cut C2
50
Placing 9 - Pork Wole. / Retail
PartContestantJudge
943214321
Placing 9 - Cut A3
Placing 9 - Cut B5
Placing 9 - Cut C3
50
Placing 10 - Lamb / Veal Carc.
PartContestantJudge
1043213421
Placing 10 - Cut A2
Placing 10 - Cut B6
Placing 10 - Cut C3
48
Placing 11
 
Placing 12
 
Reasons 1 - Beef Carc.
PartContestantJudge
1Placing: 2413
Reasons Score: 37		 
37
Reasons 2 - Beef Cuts
PartContestantJudge
2Placing: 3421
Reasons Score: 40		 
40
Reasons 3 - Pork Carc.
PartContestantJudge
3Placing: 3214
Reasons Score: 36		 
36
Reasons 4 - Pork Cuts
PartContestantJudge
4Placing: 1243
Reasons Score: 43		 
43
Reasons 5 - Lamb Carc.
PartContestantJudge
5Placing: 2314
Reasons Score: 37		 
37
Quality
PartContestantJudge
1High SelectHigh Select
2Low ChoiceAvg. Choice
3High SelectLow Choice
4Avg. ChoiceHigh Choice
5Low ChoiceAvg. Choice
6Low ChoiceAvg. Choice
7High SelectLow Choice
8Low ChoiceHigh Choice
9High CommercialAvg. Commercial
10Avg. ChoiceAvg. Choice
11Avg. CommercialHigh Commercial
12Low ChoiceLow Choice
13Low ChoiceLow Choice
14Avg. ChoiceAvg. Choice
15Low ChoiceAvg. Choice
127
Yield
PartContestantJudge
15.95.9
23.22.9
32.11.9
42.62.4
53.83.5
62.62.4
73.73.6
82.83.0
93.43.0
102.82.7
115.95.4
123.53.7
132.32.4
142.62.6
155.85.6
120
Keep/Cull 1
 
Keep/Cull 2
 
Specification 1
PartContestantJudge
1
  • 14- Muscle number incorrect
  • 14- Muscle number incorrect
    		•
    		10
    Specification 2
    PartContestantJudge
    2
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 3
    PartContestantJudge
    3
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 14- Muscle number incorrect

  • 19- Rib mark incorrect
  • 23- Meets all specifications
    		•
    		0
    Specification 4
    PartContestantJudge
    4
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 5
    PartContestantJudge
    5
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
  • 1- Bone, cartilage, connective tissue and backstrap removal

  • 9- Foot / shank removal location
    		•
    		10
    Specification 6
    PartContestantJudge
    6
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
  • 14- Muscle number incorrect

  • 20- Rib number incorrect
    		•
    		10
    Specification 7
    PartContestantJudge
    7
  • 1- Bone, cartilage, connective tissue and backstrap removal
  • 1- Bone, cartilage, connective tissue and backstrap removal
    		•
    		10
    Specification 8
    PartContestantJudge
    8
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location

  • 15- Muscle relative size incorrect
  • 4- Deckle and associated fat removal

  • 9- Foot / shank removal location

  • 15- Muscle relative size incorrect
    		•
    		10
    Specification 9
    PartContestantJudge
    9
  • 23- Meets all specifications
  • 23- Meets all specifications
    		•
    		10
    Specification 10
    PartContestantJudge
    10
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
  • 5- Diaphragm and/or hanging tender removal

  • 20- Rib number incorrect
    		•
    		10
    Questions 1 - Beef Carc.
    PartContestantJudge
    1 2
    2 3
    3 3
    4 2
    5 4
    6 2
    7 1
    8 3
    9 4
    10 2
    Questions - Points per Question5
    		 
    Questions 2 - Beef Cuts
    PartContestantJudge
    1 1
    2 4
    3 3
    4 1
    5 1
    6 4
    7 3
    8 1
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 3 - Pork Carc.
    PartContestantJudge
    1 3
    2 4
    3 1
    4 2
    5 4
    6 2
    7 2
    8 2
    9 2
    10 1
    Questions - Points per Question5
    		 
    Questions 4 - Pork Cuts
    PartContestantJudge
    1 2
    2 3
    3 3
    4 4
    5 1
    6 1
    7 2
    8 4
    9 3
    10 1
    Questions - Points per Question5
    		 
    Questions 5 - Lamb Carc.
    PartContestantJudge
    1 1
    2 2
    3 3
    4 3
    5 3
    6 3
    7 1
    8 4
    9 1
    10 2
    Questions - Points per Question5
    		 
    Beef Judging Total
    		263
    Beef Grading Total
    		247
    Overall Beef Total
    		510
    Lamb Judging Total
    		129
    Pork Judging Total
    		279
    Placing Total
    		478
    Specifications Total
    		90
    Questions Total
    		 
    Reasons Total
    		193
    Overall Score
    		1008
    Placing 1- Penalty
    		 
    Placing 2 - Penalty
    		 
    Placing 3 - Penalty
    		 
    Placing 4 - Penalty
    		 
    Placing 5 - Penalty
    		 
    Reasons 11
    		 
    Reasons 12
    		 

    AWS100: Thursday, April 3, 2025