The ScanMan
South Dakota Alcester-Hudson CDE
Mar 27, 2025
Meat Eval
Overall

ID: 63 - 6 -
Team Name: Bon Homme
Participant Name:
MCCOY AARSTAD
Individual Rank: 29
Individual Total Score: 202
Team Rank: 2
Team Total Score: 870
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
124312143
Placing 1 - Cut A2
Placing 1 - Cut B1
Placing 1 - Cut C2
46
Placing Class 2
PartContestantJudge
213241423
Placing 2 - Cut A3
Placing 2 - Cut B2
Placing 2 - Cut C2
42
Placing Class 3
PartContestantJudge
323141324
Placing 3 - Cut A3
Placing 3 - Cut B4
Placing 3 - Cut C2
36
Placing Sum
124
Quality Grading
PartContestantJudge
1Quality: Average ChoiceQuality: High Choice
2Quality: Low SelectQuality: Low Choice
3Quality: Average Comm.Quality: High Choice
4Quality: Low StandardQuality: Average Choice
5Quality: Low Standard 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
16
Carcass Grading Total
16
Formulation Solution
PartContestantJudge
1 03
Formulation Solution - Points per Question8
 
Formulation Questions
PartContestantJudge
1 E
2 C
3 D
4 A
Formulation Questions - Points per Question8
 
Meat ID 1-5
PartContestantJudge
1Species: Pork
Primal: L - Spareribs
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat
2Species: Beef
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat
3Species: Lamb
Primal: I - Round
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat
4Species: Lamb
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat
5Species: Pork
Primal: E - Ham or Leg
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: K - Side (Belly)
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat
7Species: Pork
Primal: C - Chuck
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat
8Species: Lamb
Primal: J - Shoulder
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat		Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat
9Species: Lamb
Primal: D - Flank
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat
10Species: Pork
Primal: J - Shoulder
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
12Species: Pork
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat		Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat
13Species: Beef
Primal: K - Side (Belly)
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat
14Species: Pork
Primal: E - Ham or Leg
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat
15Species: Lamb
Primal: G - Plate
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
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: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat
17Species: Lamb
Primal: D - Flank
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat
18Species: Lamb
Primal: L - Spareribs
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
19Species: Beef
Primal: H - Rib or Rack
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat
20Species: Pork
Primal: E - Ham or Leg
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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 21-25
PartContestantJudge
21Species: Lamb
Primal: K - Side (Belly)
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat
22Species: Lamb
Primal: C - Chuck
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat
23Species: Beef
Primal: A - Breast
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat
24Species: Lamb
Primal: D - Flank
Retail: 76 - Variety - Heart
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat
25Species: Pork
Primal: J - Shoulder
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat		Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
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 26-30
PartContestantJudge
26Species: Lamb
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat		Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat
27Species: Pork
Primal: M - Variety Meats
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat
28Species: Lamb
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat		Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat
29Species: Beef
Primal: C - Chuck
Retail: 65 - Chops - Arm Chop
Cookery: 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
4
Meat ID Sum
23
Written Exam #1-5
PartContestantJudge
1CD
2BD
3CA
4AC
5DA
Written Exam - Points per Question3
0
Written Exam #6-10
PartContestantJudge
6BC
7DD
8BB
9DA
10DC
Written Exam - Points per Question3
6
Written Exam #11-15
PartContestantJudge
11DD
12BA
13AC
14CC
15AB
Written Exam - Points per Question3
6
Written Exam #16-20
PartContestantJudge
16BB
17AA
18BA
19AA
20DD
Written Exam - Points per Question3
12
Written Exam #21-25
PartContestantJudge
21BD
22AA
23BB
24DD
25BD
Written Exam - Points per Question3
9
Written Exam #26-30
PartContestantJudge
26CD
27AC
28CC
29BA
30DD
Written Exam - Points per Question3
6
Written Exam Total
39

AWS100: Friday, April 4, 2025