| Definition | Responses | Score |
| Placing Class 1 |
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| Placing Class 2 |
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| Placing Class 3 |
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| Placing Class 4 |
| |
| Placing Class 5 |
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| Placing Class 6 |
| |
| Placing Sum |
| |
| Questions on Placing Classes |
| Questions - Points per Question | 5 |
| |
| Keep/Cull |
| |
| 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 | C |
| 2 | C | C |
| 3 | B | C |
| 4 | B | C |
| 5 | | D |
| 6 | B | B |
| 7 | D | A |
| 8 | D | D |
| 9 | D | D |
| 10 | B | B |
| 11 | C | C |
| 12 | B | B |
| 13 | D | D |
| 14 | C | C |
| 15 | C | A |
| 16 | B | D |
| 17 | C | B |
| 18 | C | C |
| 19 | A | C |
| 20 | C | B |
| 21 | C | C |
| 22 | D | A |
| 23 | D | D |
| 24 | D | A |
| 25 | B | B |
| Written Exam - Points per Question | 2 |
| 28 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb
Primal: G - Plate
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 3 | Species: Beef
Primal: H - Rib or Rack
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 4 | Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 5 | Species: Pork
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
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 |
| 3 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: F - Loin
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 7 | Species: Beef
Primal: L - Spareribs
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| 8 | Species: Lamb
Primal: K - Side (Belly)
Retail: 80 - Variety - Tongue
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: B - Brisket
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat |
| 10 | Species: Lamb
Primal: N - Various Meats
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
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 |
| 4 |
| Meat ID 11-15 |
| 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 |
| 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 |
| 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 |
| 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 |
| 7 |
| Reasons 1 |
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| Reasons 2 |
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| Reasons 3 |
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| Reasons Total |
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| Team Activity - Placing |
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| Team Activity - Questions |
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| Team Activity - Keep/Cull |
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| Team Activity Total |
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| Practicum 1 |
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| Practicum 2 |
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| Practicum 3 |
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