PAYTON ROSS - RIVERSIDE - JLSS 2026 FFA Meats Evaluation - Junior Livestock Show of Spokane

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Junior Livestock Show of Spokane
Apr 29, 2026
JLSS 2026 FFA Meats Evaluation

Overall

Retail

ID:	70 - -
Team Name:	RIVERSIDE
Participant Name:	PAYTON ROSS
Individual Rank:	62
Individual Total Score:	149
Team Rank:	11
Team Total Score:	732
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	1423	4231

Placing 1 - Cut A	2
Placing 1 - Cut B	4
Placing 1 - Cut C	2

Placing Class 2

Part	Contestant	Judge
2	3142	3124

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

Placing Class 3

Part	Contestant	Judge
3	2341	1243

Placing 3 - Cut A	3
Placing 3 - Cut B	5
Placing 3 - Cut C	4

Placing Class 4

Placing Class 5

Placing Class 6

Placing Sum

103

Questions on Placing Classes

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6	Keep
7	Cull
8	Cull
9	Keep
10	Cull
11	Keep
12	Cull
13	Keep

Quality Grading

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

Carcass Grading Total

Written Exam

Part	Contestant	Judge
1	C
2	B
4	D
5	B
6	E
7	A
8	C
9	A
10	C
11	B
12	C
13	B
14	D
15	B
16	A
17	C
18	D
19	C
20	C
21	A
22	A
23	B
24	D
25	C
26	B
27	A
28	C
29	D
30	C

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		10

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1	A	A
2	C	D
3		B
4	B	C
5	C	A
6	A	D
7	E	A
8	C	B

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Lamb Primal: C - Chuck Retail: 13 - Roasts - Eye Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
2	Species: Pork Primal: K - Side (Belly) Retail: 27 - Roasts - Shank Portion Cookery: Dry or Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
3	Species: Pork Primal: C - Chuck Retail: 71 - Chops - Rib Chop Cookery: Dry Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
4	Species: Lamb Primal: I - Round Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
5	Species: Beef Primal: B - Brisket Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: 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: Beef Primal: B - Brisket Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
7	Species: Pork Primal: E - Ham or Leg Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
8	Species: Beef Primal: D - Flank Retail: 65 - Chops - Arm Chop Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
9	Species: Pork Primal: B - Brisket Retail: 67 - Chops - Blade Chop (Bnls) Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
10	Species: Pork Primal: J - Shoulder Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat	Species: Pork Primal: E - Ham or Leg Retail: 90 - Smoked/Cured - Center Slice 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: Beef Primal: K - Side (Belly) Retail: 90 - Smoked/Cured - Center Slice Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
12	Species: Lamb Primal: C - Chuck Retail: 36 - Roasts - Tip, Cap Off Roast Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
13	Species: Pork Primal: L - Spareribs Retail: 17 - Roasts - Fresh Side Cookery: Dry or Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
14	Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
15	Species: Beef Primal: D - Flank Retail: 71 - Chops - Rib Chop Cookery: Dry or 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: Beef Primal: B - Brisket Retail: 61 - Steaks - Top Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
17	Species: Lamb Primal: B - Brisket Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
18	Species: Pork Primal: D - Flank Retail: 37 - Roasts - Top Loin Roast (Bnls) Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
19	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
20	Species: Beef Primal: K - Side (Belly) Retail: 26 - Roasts - Seven (7) Bone Roast Cookery: Dry Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork 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: 66 - Chops - Blade Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
22	Species: Beef Primal: M - Variety Meats Retail: 21 - Roasts - Petite Tender Cookery: Dry or Moist Heat	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
23	Species: Pork Primal: C - Chuck Retail: 38 - Roasts - Top Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat
24	Species: Lamb Primal: F - Loin Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
25	Species: Lamb Primal: B - Brisket Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry or 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 26-30

Part	Contestant	Judge
26	Species: Beef Primal: K - Side (Belly) Retail: 12 - Roasts - Center Rib Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
27	Species: Pork Primal: L - Spareribs Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
28	Species: Lamb Primal: H - Rib or Rack Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
29	Species: Pork Primal: F - Loin Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
30	Species: Beef Primal: K - Side (Belly) Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver 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: Tuesday, May 5, 2026