THIES* PAYSEN - Glasgow - Meats - Marshall FFA Alumni Contest Day

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Marshall FFA Alumni Contest Day
Mar 10, 2026
Meats

Overall

ID:	83 - 99 -
Team Name:	Glasgow
Participant Name:	THIES* PAYSEN
Individual Rank:	16
Individual Total Score:	406
Team Rank:	5
Team Total Score:	1065
View e-Scansheet

Definition

Responses

Score

Placing Class 1

Part	Contestant	Judge
1	4123	4123

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

Placing Class 2

Part	Contestant	Judge
2	4123	1243

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

Placing Class 3

Part	Contestant	Judge
3	1324	2314

Placing 3 - Cut A	2
Placing 3 - Cut B	3
Placing 3 - Cut C	5

Placing Class 4

Part	Contestant	Judge
4	2341	1234

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

Placing Class 5

Placing Class 6

Placing Sum

163

Questions on Placing Classes

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

Questions - Points per Question

Keep/Cull

Quality Grading

Part	Contestant	Judge
1	Quality: Low Choice	Quality: Average Choice
2	Quality: High Standard	Quality: High Standard
3	Quality: Average Choice	Quality: Low Choice
4	Quality: Low Comm.	Quality: Average Choice
5	Quality: Average Choice	Quality: Average 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	3.6	3.6
2	3.6	3.6
3	2.3	2.3
4	2.8	2.8
5	2.6	2.6

Carcass Grading Total

Written Exam

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

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1	08	04

Formulation Solution - Points per Question

Formulation Questions

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

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: N - Various Meats Retail: 86 - Various - Hocks Cookery: Moist Heat	Species: Lamb Primal: N - Various Meats Retail: 88 - Various - Shank
2	Species: Beef Primal: E - Ham or Leg Retail: 18 - Roasts - Leg Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 36 - Roasts - Tip, Cap Off Roast
3	Species: Beef Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 08 - Roasts - Bottom Round Roast (Bnls)
4	Species: Beef Primal: F - Loin Retail: 47 - Steaks - Flank Steak	Species: Lamb Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched)
5	Species: Beef Primal: D - Flank Retail: 97 - Smoked/Cured - Shank Portion Cookery: Dry Heat	Species: Lamb Primal: J - Shoulder Retail: 33 - Roasts - Square Cut (Whole)

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: J - Shoulder Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls)
7	Species: Pork Primal: K - Side (Belly) Retail: 45 - Steaks - Eye Steak (Bnls)	Species: Lamb Primal: E - Ham or Leg Retail: 44 - Steaks - Center Slice
8	Species: Lamb Primal: D - Flank Retail: 75 - Chops - Top Loin Chop (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 75 - Chops - Top Loin Chop (Bnls)
9	Species: Beef Primal: L - Spareribs Retail: 55 - Steaks - T-Bone Steak	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak
10	Species: Beef Primal: J - Shoulder Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) Cookery: Moist Heat	Species: Lamb Primal: F - Loin Retail: 70 - Chops - Loin Chop

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: K - Side (Belly) Retail: 99 - Smoked/Cured - Sliced Bacon Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 94 - Smoked/Cured - Picnic (Whole)
12	Species: Beef	Species: Beef Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak
13	Species: Pork Primal: I - Round Retail: 51 - Steaks - Round Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 67 - Chops - Blade Chop (Bnls)
14	Species: Lamb Primal: J - Shoulder Retail: 06 - Roasts - Blade Roast Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop
15	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 77 - Variety - Kidney

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: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 87 - Various - Sausage Link/Pattie
17	Species: Pork Primal: D - Flank Retail: 50 - Steaks - Ribeye, Lip-On Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop
18	Species: Pork Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak
19	Species: Beef Primal: H - Rib or Rack Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop
20	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew

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: Lamb Primal: F - Loin Retail: 31 - Roasts - Sirloin Half Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 81 - Variety - Tripe
22	Species: Pork Primal: H - Rib or Rack Retail: 72 - Chops - Rib Chop (Frenched) Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 05 - Roasts - Back Ribs
23	Species: Pork Primal: E - Ham or Leg Retail: 92 - Smoked/Cured - Hocks Cookery: Dry Heat	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls)
24	Species: Beef Primal: K - Side (Belly) Retail: 90 - Smoked/Cured - Center Slice Cookery: Moist Heat	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak
25	Species: Pork Primal: H - Rib or Rack Retail: 71 - Chops - Rib Chop Cookery: Moist Heat	Species: Pork Primal: K - Side (Belly) Retail: 17 - Roasts - Fresh Side

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: 09 - Roasts - Bottom Round Rump Roast (Bnls) Cookery: Moist Heat	Species: Beef Primal: C - Chuck Retail: 03 - Roasts - Arm Roast
27	Species: Lamb Primal: G - Plate Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak	Species: Pork Primal: M - Variety Meats Retail: 80 - Variety - Tongue
28	Species: Pork Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls) Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 41 - Steaks - Arm Steak
29	Species: Beef Primal: J - Shoulder Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
30	Species: Lamb Primal: C - Chuck Retail: 70 - Chops - Loin Chop Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak

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

Part	Contestant	Judge
31	Species: Beef Retail: 56 - Steaks - Tenderloin Steak Cookery: Moist Heat	Species: Pork Primal: J - Shoulder Retail: 42 - Steaks - Blade Steak
32	Species: Pork Primal: H - Rib or Rack Retail: 32 - Roasts - Spareribs Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 12 - Roasts - Center Rib Roast
33	Species: Pork Primal: F - Loin Retail: 59 - Steaks - Top Loin Steak Cookery: Moist Heat	Species: Pork Primal: F - Loin Retail: 34 - Roasts - Tenderloin (Whole)
34	Species: Beef Primal: N - Various Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart
35	Species: Pork Primal: D - Flank Retail: 33 - Roasts - Square Cut (Whole)	Species: Beef Primal: G - Plate Retail: 28 - Roasts - Short Ribs

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

Part	Contestant	Judge
36	Species: Beef Primal: G - Plate Retail: 55 - Steaks - T-Bone Steak	Species: Lamb Primal: J - Shoulder Retail: 65 - Chops - Arm Chop
37	Species: Pork Primal: N - Various Meats Cookery: Moist Heat	Species: Pork Primal: N - Various Meats Retail: 85 - Various - Ground Pork
38	Species: Beef Primal: H - Rib or Rack Retail: 23 - Roasts - Rib Roast (Frenched) Cookery: Moist Heat	Species: Pork Primal: L - Spareribs Retail: 32 - Roasts - Spareribs
39	Species: Beef Primal: N - Various Meats Retail: 78 - Variety - Liver	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney
40	Species: Beef Retail: 44 - Steaks - Center Slice Cookery: Dry Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak

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: Friday, March 20, 2026