PAYTON ROGERS - 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 ROGERS
Individual Rank:	60
Individual Total Score:	161
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	2431	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

107

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

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

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	D	D
3	B	B
4	C	C
5	E	A
6	A	D
7	C	A
8	B	B

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: D - Flank 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: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat	Species: Pork Primal: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Dry Heat
3	Species: Lamb Primal: L - Spareribs Cookery: Dry or Moist Heat	Species: Lamb Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Dry Heat
4	Species: Pork Primal: F - Loin Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Dry Heat
5	Species: Beef Primal: D - Flank Retail: 77 - Variety - Kidney Cookery: Dry 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: Pork Primal: A - Breast Retail: 43 - Steaks - Bottom Round Steak Cookery: Dry or Moist Heat	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat
7	Species: Lamb Primal: K - Side (Belly) Retail: 41 - Steaks - Arm Steak Cookery: Dry or Moist Heat	Species: Pork Primal: E - Ham or Leg Retail: 96 - Smoked/Cured - Rump Portion Cookery: Dry Heat
8	Species: Beef Primal: E - Ham or Leg Retail: 85 - Various - Ground Pork Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat
9	Species: Pork Primal: L - Spareribs Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat
10	Species: Lamb Primal: J - Shoulder Retail: 31 - Roasts - Sirloin Half 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: Pork Primal: B - Brisket Retail: 84 - Various - Ground Beef Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Dry Heat
12	Species: Lamb Primal: D - Flank Retail: 30 - Roasts - Sirloin Roast Cookery: Dry or Moist Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
13	Species: Beef Primal: J - Shoulder Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 69 - Chops - Country Style Ribs Cookery: Dry or Moist Heat
14	Species: Pork Primal: C - Chuck Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 53 - Steaks - Sirloin Cutlets Cookery: Dry Heat
15	Species: Beef Primal: A - Breast Retail: 01 - Roasts - American Style 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: Pork Primal: F - Loin Retail: 35 - Roasts - Tip Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
17	Species: Pork Primal: G - Plate Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
18	Species: Beef Primal: B - Brisket Retail: 21 - Roasts - Petite Tender Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
19	Species: Pork Primal: C - Chuck Retail: 20 - Roasts - Mock Tender Roast Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Dry Heat
20	Species: Lamb Primal: D - Flank Retail: 30 - Roasts - Sirloin Roast Cookery: Moist 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: Pork Primal: B - Brisket Retail: 16 - Roasts - Frenched Style Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
22	Species: Beef Primal: C - Chuck Retail: 11 - Roasts - Center Loin Roast	Species: Beef Primal: F - Loin Retail: 56 - Steaks - Tenderloin Steak Cookery: Dry Heat
23	Species: Pork Primal: C - Chuck Retail: 41 - Steaks - Arm Steak Cookery: Moist Heat	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs Cookery: Dry or Moist Heat
24	Species: Beef Primal: B - Brisket Retail: 12 - Roasts - Center Rib Roast Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 48 - Steaks - Mock Tender Steak Cookery: Moist Heat
25	Species: Pork Primal: B - Brisket Retail: 26 - Roasts - Seven (7) Bone 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: Pork Primal: F - Loin Retail: 40 - Roasts - Tri-Tip Roast Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak Cookery: Dry or Moist Heat
27	Species: Lamb Primal: D - Flank Retail: 30 - Roasts - Sirloin Roast Cookery: Dry Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
28	Species: Lamb Primal: C - Chuck Retail: 82 - Various - Beef for Stew Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
29	Species: Lamb Primal: B - Brisket Retail: 31 - Roasts - Sirloin Half Cookery: Dry Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
30	Species: Pork Primal: L - Spareribs Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry 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