The ScanMan
Kansas South Central District Meats Agronomy & Floriculture
Mar 26, 2025
Meats - Senior
Overall

ID: 222.1 - 10 -
Team Name: Flinthills
Participant Name:
BROCK DONNER
Individual Rank: 85
Individual Total Score: 307
Team Rank: 17
Team Total Score: 1212
View e-Scansheet

DefinitionResponsesScore
Pork Fresh Hams
PartContestantJudge
131421324
Placing 1 - Cut A2
Placing 1 - Cut B2
Placing 1 - Cut C2
46
Boneless Pork Loins
PartContestantJudge
213422413
Placing 2 - Cut A3
Placing 2 - Cut B4
Placing 2 - Cut C2
21
Pork Butts
PartContestantJudge
342311243
Placing 3 - Cut A3
Placing 3 - Cut B3
Placing 3 - Cut C2
30
Beef T-Bone Steaks
PartContestantJudge
414322413
Placing 4 - Cut A2
Placing 4 - Cut B4
Placing 4 - Cut C5
27
Beef Chuck Short Rib Plates
PartContestantJudge
514234132
Placing 5 - Cut A3
Placing 5 - Cut B5
Placing 5 - Cut C2
45
Beef Sirloin Boneless Top Sirloins
PartContestantJudge
721341423
Placing 6 - Cut A5
Placing 6 - Cut B4
Placing 6 - Cut C4
29
Placing Sum
198
Questions on Placing Classes
PartContestantJudge
13 
221
343
422
54 
611
711
822
934
1033
Questions - Points per Question5
25
Keep/Cull
PartContestantJudge
6CullCull
7KeepKeep
8CullCull
9KeepKeep
10CullKeep
11KeepKeep
12CullCull
13KeepCull
Keep/Cull Point Values1: 7
2: 8
3: 4
4: 14
5: 16
6: 12
7: 2
8: 3
37
Quality Grading
PartContestantJudge
1Quality: Average PrimeQuality: Average Choice
2 Quality: Average Choice
3Quality: High SelectQuality: High Choice
4Quality: Low Comm.Quality: Average Choice
5 Quality: Average Comm.
6 Quality: Average Utility
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityC
Quality Grading - MaturityD
0
Yield Grading
PartContestantJudge
13.41.5
2 2.0
32.42.8
41.23.0
55.63.4
65.24.3
10
Carcass Grading Total
10
Written Exam
Written Exam - Points per Question2
 
Formulation Solution
Formulation Solution - Points per Question10
 
Formulation Questions
Formulation Questions - Points per Question5
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat
2Species: Lamb
Primal: N - Various Meats
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
3Species: Pork
Primal: D - Flank
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat
4Species: Beef
Primal: J - Shoulder
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat
5Species: Lamb
Primal: M - Variety Meats
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
10
Meat ID 6-10
PartContestantJudge
6Species: Lamb
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
7Species: Pork
Primal: K - Side (Belly)
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat
8Species: Beef
Primal: M - Variety Meats
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat
9Species: Lamb
Primal: C - Chuck
Retail: 81 - Variety - Tripe
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat
10Species: Pork
Primal: K - Side (Belly)
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: L - Spareribs
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
12Species: Beef
Primal: J - Shoulder
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat
13Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat
14Species: Lamb
Primal: D - Flank
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat
15Species: Pork
Primal: I - Round
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
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: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat
17Species: Beef
Primal: D - Flank
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry Heat		 
18Species: Pork
Primal: F - Loin
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat
19Species: Lamb
Primal: M - Variety Meats
Retail: 05 - Roasts - Back Ribs		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
20Species: Pork
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
3
Meat ID 21-25
PartContestantJudge
21Species: Lamb
Primal: H - Rib or Rack
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat
22Species: Pork
Primal: E - Ham or Leg
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat
23Species: Beef
Primal: F - Loin
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
24Species: Beef
Primal: G - Plate
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat
25Species: Lamb
Primal: J - Shoulder
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat
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: J - Shoulder
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat
27Species: Pork
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
28Species: Pork
Primal: H - Rib or Rack
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat		Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat
29Species: Beef
Primal: A - Breast
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
30Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat		Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 31-35
PartContestantJudge
31Species: Lamb
Cookery: Dry or Moist Heat		 
32Species: Beef
Primal: M - Variety Meats
Retail: 36 - Roasts - Tip, Cap Off Roast		 
34Species: Lamb
Retail: 32 - Roasts - Spareribs		 
35Retail: 88 - Various - Shank
Cookery: Dry Heat		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID 36-40
PartContestantJudge
36Species: Pork 
37Species: Lamb
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat		 
39Species: Beef
Cookery: Dry or Moist Heat		 
40Species: Lamb
Primal: F - Loin		 
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
0
Meat ID Sum
37
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: Thursday, April 3, 2025