The ScanMan
Missouri Area 13 CDEs
Mar 19, 2025
Meats
Overall

ID: 170 - 99 -
Team Name: Koshkonong
Participant Name:
GAVIN WAGGONER
Individual Rank: 24
Individual Total Score: 243
Team Rank: 7
Team Total Score: 766
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
131421432
Placing 1 - Cut A4
Placing 1 - Cut B3
Placing 1 - Cut C5
40
Placing Class 2
PartContestantJudge
221343214
Placing 2 - Cut A5
Placing 2 - Cut B5
Placing 2 - Cut C5
35
Placing Class 3
PartContestantJudge
324132413
Placing 3 - Cut A2
Placing 3 - Cut B3
Placing 3 - Cut C4
50
Placing Class 4
PartContestantJudge
414233214
Placing 4 - Cut A4
Placing 4 - Cut B2
Placing 4 - Cut C4
22
Placing Class 5
PartContestantJudge
52413 
 
Placing Class 6
PartContestantJudge
74213 
 
Placing Sum
147
Questions on Placing Classes
PartContestantJudge
121
231
313
434
533
624
742
824
923
1011
Questions - Points per Question5
10
Keep/Cull
PartContestantJudge
6Cull 
7Keep 
9Cull 
10Keep 
11Keep 
12Keep 
13Cull 
0
Quality Grading
PartContestantJudge
1 Quality: Average Choice
2Quality: Average ChoiceQuality: Average Choice
3Quality: Low StandardQuality: Low Choice
4 Quality: Average Choice
5Quality: Low SelectQuality: Low Comm.
6Quality: High Standard 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
10
Yield Grading
PartContestantJudge
12.13.3
24.52.3
32.33.7
44.21.8
5 3.2
61.4 
0
Carcass Grading Total
10
Written Exam
PartContestantJudge
1BC
2AB
3 E
4CC
5DD
6BB
7BB
8BD
9CD
10AD
11CB
12DB
13AB
14DD
15DC
16CD
17BD
18BD
19DC
20DD
21A 
22A 
23A 
24C 
25B 
26D 
27B 
28D 
29C 
30B 
Written Exam - Points per Question3
18
Formulation Solution
PartContestantJudge
1 06 06
Formulation Solution - Points per Question10
10
Formulation Questions
PartContestantJudge
1DD
2CE
3BB
4AD
5AC
6BC
7CB
8DD
Formulation Questions - Points per Question5
15
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 03 - Roasts - Arm Roast
2Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
3Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
4Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
5Species: Pork
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
6
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: I - Round
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
7Species: Lamb
Primal: D - Flank
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
8Species: Beef
Primal: E - Ham or Leg
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
9Species: Beef
Primal: F - Loin
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
10Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Pork
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
2
Meat ID 11-15
PartContestantJudge
11Species: Pork
Primal: A - Breast
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
12Species: Beef
Primal: F - Loin
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
13Species: Beef
Primal: J - Shoulder
Retail: 48 - Steaks - Mock Tender Steak		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
14Species: Pork
Primal: K - Side (Belly)
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
15Species: Lamb
Primal: G - Plate
Cookery: Moist Heat		Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
17Species: Lamb
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
18Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
19Species: Pork
Primal: M - Variety Meats
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
20Species: Lamb
Primal: K - Side (Belly)
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: G - Plate
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
22Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
23Species: Beef
Primal: K - Side (Belly)
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
24Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
25Species: Pork
Primal: N - Various Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Pork
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
7
Meat ID 26-30
PartContestantJudge
26Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
27Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
28Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
29Species: Beef
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
30Species: Pork
Primal: I - Round
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 31-35
PartContestantJudge
31Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
32Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
33Species: Lamb
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
34Species: Pork
Primal: G - Plate
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
35Species: Beef
Primal: B - Brisket
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse 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: A - Breast
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
37Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
38Species: Pork
Primal: K - Side (Belly)
Retail: 33 - Roasts - Square Cut (Whole)		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
39Species: Beef
Primal: A - Breast
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
40Species: Lamb
Primal: K - Side (Belly)
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID Sum
33
Reasons 1
PartContestantJudge
1 36 
0
Reasons 2
PartContestantJudge
2 14 
0
Reasons 3
PartContestantJudge
1 08 
0
Reasons Total
0
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Thursday, April 3, 2025