The ScanMan
Archie FFA CDE Day
Mar 10, 2025
Meats
Overall

ID: 159 - -
Team Name: Odessa
Participant Name:
Individual Rank: 89
Individual Total Score: 350
Team Rank: 20
Team Total Score: 1060
View e-Scansheet

DefinitionResponsesScore
Ribeye Steaks
PartContestantJudge
114321432
Placing 1 - Cut A5
Placing 1 - Cut B2
Placing 1 - Cut C3
50
Blade Steaks
PartContestantJudge
214233124
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C4
29
Rib Chops
PartContestantJudge
324134231
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
42
Top Loin Steaks-Bnls
PartContestantJudge
432143241
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C2
48
Placing Class 5
 
Placing Class 6
 
Placing Sum
169
Questions on Placing Classes
PartContestantJudge
124
241
322
433
511
622
711
833
924
1044
Questions - Points per Question5
35
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: Average Choice
2Quality: High SelectQuality: Average Prime
3Quality: High PrimeQuality: High Choice
4Quality: High SelectQuality: High Comm.
5Quality: High Comm.Quality: High Choice
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
8
Yield Grading
PartContestantJudge
13.22.5
22.64.3
34.03.5
42.63.6
54.32.2
19
Carcass Grading Total
27
Formulation Solution
PartContestantJudge
10310
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1DA
2BB
3BC
4AB
5AA
6CC
7BC
8CA
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: J - Shoulder
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
2Species: Pork
Primal: E - Ham or Leg
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
3Species: Beef
Primal: G - Plate
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
4Species: Pork
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
5Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
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: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
7Species: Beef
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
8Species: Pork
Primal: E - Ham or Leg
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
9Cookery: Moist HeatSpecies: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
10Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
12Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
13Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
14Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
15Species: Beef
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
17Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
18Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
19Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
20Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
15
Meat ID 21-25
PartContestantJudge
21Species: Beef
Primal: A - Breast
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
22Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
23Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
24Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
25Species: Beef
Primal: B - Brisket
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 26-30
PartContestantJudge
26Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
27Species: Beef
Primal: H - Rib or Rack
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
28Species: Pork
Primal: J - Shoulder
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
29Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
30Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
12
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
32Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
33Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
34Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
35Species: Beef
Primal: E - Ham or Leg
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
11
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
37Species: Beef
Primal: I - Round
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
38Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
39Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
40Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID Sum
84
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Written Exam #1-5
PartContestantJudge
1CC
2AA
3DD
4AD
5DB
Written Exam - Points per Question2
6
Written Exam #6-10
PartContestantJudge
6CD
7AD
8DC
9BB
10CC
Written Exam - Points per Question2
4
Written Exam #11-15
PartContestantJudge
11DA
12BD
13DB
14BB
15BB
Written Exam - Points per Question2
4
Written Exam #16-20
PartContestantJudge
16DD
17CA
18AD
19BB
20CC
Written Exam - Points per Question2
6
Written Exam #21-25
Written Exam - Points per Question2
 
Written Exam #26-30
Written Exam - Points per Question2
 
Written Exam Total
20

AWS100: Thursday, April 3, 2025