JACKSON KNIGHT - Spring Hill - Meat Evaluation - Kansas Miami County Aggie Days

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Kansas Miami County Aggie Days
Apr 10, 2026
Meat Evaluation

Overall

ID:	199 - -
Team Name:	Spring Hill
Participant Name:	JACKSON KNIGHT
Individual Rank:	56
Individual Total Score:	284
Team Rank:	6
Team Total Score:	1444
View e-Scansheet

Definition

Responses

Score

T-Bones

Part	Contestant	Judge
1	2134	3241

Placing 1 - Cut A	3
Placing 1 - Cut B	2
Placing 1 - Cut C	2

Pork Sirloin Chops

Part	Contestant	Judge
2	3124	2341

Placing 2 - Cut A	2
Placing 2 - Cut B	4
Placing 2 - Cut C	2

Pork Blade Steaks

Part	Contestant	Judge
3	3412	3214

Placing 3 - Cut A	2
Placing 3 - Cut B	3
Placing 3 - Cut C	4

Pork Loins (Questions 1-5)

Part	Contestant	Judge
4	1324	1432

Placing 4 - Cut A	4
Placing 4 - Cut B	4
Placing 4 - Cut C	2

Ribeyes (Questions 6-10)

Part	Contestant	Judge
5	4231	3142

Placing 5 - Cut A	5
Placing 5 - Cut B	2
Placing 5 - Cut C	5

Placing Class 6

Placing Sum

174

Questions on Placing Classes

Part	Contestant	Judge
1	2	3
2	1	2
3	3	2
4	2	4
5	4	3
6	1	1
7	3	3
8	3	4
9	2	2
10	4	3

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Average Choice	Quality: Low Select
2	Quality: High Choice	Quality: Average Choice
3	Quality: Average Choice	Quality: Low Choice
4	Quality: High Select	Quality: High Select
5	Quality: Average Prime	Quality: Average Choice
6	Quality: High Choice	Quality: Low Choice

Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A
Quality Grading - Maturity	A

Yield Grading

Part	Contestant	Judge
1	4.7	4.3
2	1.0	2.7
3	2.1	3.2
4	5.9	4.6
5	3.4	3.3
6	4.2	3.3

Carcass Grading Total

Written Exam

Written Exam - Points per Question

Formulation Solution

Formulation Solution - Points per Question

Formulation Questions

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat
2	Species: Pork Primal: E - Ham or Leg Retail: 65 - Chops - Arm Chop Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 93 - Smoked/Cured - Loin Chop Cookery: Dry Heat
3	Species: Pork Primal: F - Loin Retail: 98 - Smoked/Cured - Slab Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side Cookery: Moist Heat
4	Species: Beef Primal: C - Chuck Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
5	Species: Pork Primal: C - Chuck Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Pork Primal: N - Various Meats Retail: 52 - Steaks - Round Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork Cookery: Dry Heat
7	Species: Beef Primal: F - Loin Cookery: Dry Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
8	Species: Pork Primal: F - Loin Retail: 22 - Roasts - Rib Roast Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
9	Species: Beef Primal: J - Shoulder Retail: 85 - Various - Ground Pork Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat
10	Species: Beef Primal: C - Chuck Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Pork Primal: G - Plate Retail: 27 - Roasts - Shank Portion Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Moist Heat
12	Species: Beef Primal: E - Ham or Leg Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice Cookery: Dry Heat
13	Species: Pork Primal: N - Various Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
14	Species: Beef Primal: F - Loin Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 11 - Roasts - Center Loin Roast Cookery: Dry Heat
15	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: E - Ham or Leg Retail: 59 - Steaks - Top Loin Steak Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat
17	Species: Beef Retail: 47 - Steaks - Flank Steak Cookery: Dry Heat	Species: Beef Primal: A - Breast Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat
18	Species: Pork Retail: 33 - Roasts - Square Cut (Whole) Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
19	Species: Pork Primal: M - Variety Meats Retail: 01 - Roasts - American Style Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: F - Loin Retail: 69 - Chops - Country Style Ribs Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 84 - Various - Ground Beef Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef Primal: I - Round Retail: 89 - Smoked/Cured - Brisket, Corned Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
22	Species: Beef Primal: N - Various Meats Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
23	Species: Pork Primal: F - Loin Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
24	Species: Pork Primal: F - Loin Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 88 - Various - Shank Cookery: Dry Heat
25	Species: Beef Primal: F - Loin Retail: 01 - Roasts - American Style Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Pork Primal: M - Variety Meats Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Dry Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs Cookery: Dry or Moist Heat
27	Species: Pork Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
28	Species: Beef Primal: C - Chuck Retail: 93 - Smoked/Cured - Loin Chop Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
29	Species: Beef Primal: C - Chuck Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
30	Species: Pork Primal: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Dry or Moist Heat	Species: Pork Primal: J - Shoulder Retail: 07 - Roasts - Blade Boston Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 31-35

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 36-40

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

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: Sunday, April 12, 2026