The ScanMan
Missouri Area 14 CDEs
Mar 18, 2025
Meats
Overall

ID: 222 - 99 -
Team Name: Union
Participant Name:
WYATT RETTKE
Individual Rank: 24
Individual Total Score: 212
Team Rank: 7
Team Total Score: 742
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
121431342
Placing 1 - Cut A2
Placing 1 - Cut B5
Placing 1 - Cut C3
24
Placing Class 2
PartContestantJudge
232144321
Placing 2 - Cut A5
Placing 2 - Cut B2
Placing 2 - Cut C2
29
Placing Class 3
PartContestantJudge
312432314
Placing 3 - Cut A4
Placing 3 - Cut B3
Placing 3 - Cut C2
35
Placing Class 4
 
Placing Class 5
 
Placing Class 6
 
Placing Sum
88
Questions on Placing Classes
PartContestantJudge
1 2
2 4
321
432
511
622
734
824
911
1022
Questions - Points per Question5
20
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: High Select
2Quality: Low PrimeQuality: Low Choice
3Quality: Average ChoiceQuality: Average Choice
4Quality: Low PrimeQuality: Average Choice
5Quality: Average PrimeQuality: High Choice
6Quality: Low Choice 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
20
Yield Grading
PartContestantJudge
12.22.1
22.42.3
34.85.2
41.73.5
53.33.8
64.6 
36
Carcass Grading Total
56
Written Exam
PartContestantJudge
1BD
2CC
3BD
4DC
5BA
6AA
7DA
8CB
9CA
10CB
11AD
12CC
13DA
14BB
15AC
16BC
17BD
18CB
19DD
20CA
21B 
22C 
23A 
24D 
25B 
26A 
27E 
28B 
29D 
30B 
Written Exam - Points per Question3
15
Formulation Solution
PartContestantJudge
1 01 06
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1AB
2CC
3CA
4BA
5CB
6BC
7DB
8BA
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
2Species: Pork
Primal: J - Shoulder
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
3Primal: D - Flank
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
4Species: Pork
Primal: A - Breast
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
5Species: Lamb
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion
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
4
Meat ID 6-10
PartContestantJudge
6Species: Pork
Primal: A - Breast
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
7Species: Beef
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
8Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
9Species: Pork
Primal: K - Side (Belly)
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
10Species: Beef
Primal: F - Loin
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: D - Flank
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
12Species: Pork
Primal: L - Spareribs
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
13Species: Pork
Primal: I - Round
Retail: 88 - Various - Shank
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
14Species: Pork
Primal: E - Ham or Leg
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
15Species: Lamb
Primal: D - Flank
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 16-20
PartContestantJudge
16Species: Pork
Primal: M - Variety Meats
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
17Species: Pork
Primal: N - Various Meats
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
18Species: Beef
Primal: B - Brisket
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
19Species: Beef
Primal: D - Flank
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
20Species: Lamb
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: B - Brisket
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
22Species: Pork
Primal: I - Round
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
23Species: Beef
Primal: D - Flank
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
24Species: Pork
Primal: I - Round
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
25Species: Pork
Primal: L - Spareribs
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: I - Round
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
27Species: Beef
Primal: L - Spareribs
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
28Species: Lamb
Primal: B - Brisket
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
29Species: Pork
Primal: M - Variety Meats
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
30Species: Lamb
Primal: J - Shoulder
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: K - Side (Belly)
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
32Species: Beef
Primal: C - Chuck
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
33Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
34Species: Beef
Primal: L - Spareribs
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
35Species: Pork
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 36-40
PartContestantJudge
36Species: Beef
Primal: K - Side (Belly)
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
37Species: Beef
Primal: K - Side (Belly)
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
38Species: Pork
Primal: A - Breast
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
39Species: Lamb
Primal: L - Spareribs
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
40Species: Pork
Primal: J - Shoulder
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID Sum
28
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, April 4, 2025