| Definition | Responses | Score |
| Bacon |
| Part | Contestant | Judge |
| 1 | 2413 | 4213 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 4 |
| 48 |
| Boneless Chops |
| Part | Contestant | Judge |
| 2 | 4123 | 1423 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 6 |
| 47 |
| Bone in Chops |
| Part | Contestant | Judge |
| 3 | 1234 | 2134 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 3 |
| 48 |
| Lamb Chops |
| Part | Contestant | Judge |
| 4 | 3421 | 3421 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 2 |
| 50 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 193 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 3 |
| 2 | 3 | 3 |
| 3 | | 1 |
| 4 | 1 | 2 |
| 5 | 4 | 4 |
| 6 | 1 | 3 |
| 7 | 2 | 1 |
| 8 | 3 | 3 |
| 9 | 2 | 4 |
| 10 | 4 | 1 |
| Questions - Points per Question | 5 |
| 15 |
| 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 | A | C |
| 2 | A | B |
| 3 | D | B |
| 4 | B | A |
| 5 | C | C |
| 6 | A | D |
| 7 | D | B |
| 8 | B | C |
| 9 | D | B |
| 10 | A | B |
| 11 | B | B |
| 12 | A | B |
| 13 | A | C |
| 14 | B | B |
| 15 | D | B |
| 16 | B | A |
| 17 | A | D |
| 18 | A | A |
| 19 | B | D |
| 20 | A | D |
| 21 | A | A |
| 22 | C | D |
| 23 | D | A |
| 24 | B | C |
| 25 | B | C |
| Written Exam - Points per Question | 2 |
| 10 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | | C |
| 2 | | C |
| 3 | | C |
| 4 | | D |
| 5 | | E |
| 6 | | A |
| 7 | | D |
| 8 | | E |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 3 | Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: J - Shoulder
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat |
| 5 | Species: Pork
Primal: C - Chuck
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry 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 |
| 7 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: I - Round
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: L - Spareribs
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 8 | Species: Lamb
Primal: A - Breast
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: I - Round
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 10 | Species: Lamb
Primal: K - Side (Belly)
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
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 |
| 7 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: H - Rib or Rack
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat |
| 12 | Species: Pork
Primal: B - Brisket
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 13 | Species: Beef
Primal: A - Breast
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat |
| 14 | Species: Lamb
Primal: B - Brisket
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 15 | Species: Pork
Primal: L - Spareribs
Retail: 82 - Various - Beef for Stew
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
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 |
| 4 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: B - Brisket
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 17 | Species: Lamb
Primal: H - Rib or Rack
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 18 | Species: Beef
Primal: H - Rib or Rack
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat |
| 19 | Species: Lamb
Primal: I - Round
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat |
| 20 | Species: Beef
Primal: B - Brisket
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
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 |
| 3 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: J - Shoulder
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 22 | Species: Beef
Primal: J - Shoulder
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 23 | Species: Lamb
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat |
| 24 | Species: Beef
Primal: B - Brisket
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 25 | Species: Pork
Primal: D - Flank
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
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 |
| 6 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Beef
Primal: F - Loin
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 27 | Species: Lamb
Primal: M - Variety Meats
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 28 | Species: Beef
Primal: C - Chuck
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat | Species: Pork
Primal: I - Round
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat |
| 29 | Species: Pork
Primal: B - Brisket
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat |
| 30 | Species: Pork
Primal: A - Breast
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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 |
| 4 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | Species: Beef
Primal: J - Shoulder
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 32 | Species: Lamb
Primal: L - Spareribs
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 33 | Species: Pork
Primal: J - Shoulder
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 34 | Species: Beef
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 35 | Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin 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 |
| 6 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | Species: Lamb
Primal: D - Flank
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat | |
| 37 | Species: Pork
Primal: N - Various Meats
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat | |
| 38 | Species: Beef
Primal: H - Rib or Rack
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat | |
| 39 | Species: Lamb
Primal: G - Plate
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat | |
| 40 | Species: Pork
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
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 |
| 0 |
| Meat ID Sum |
| 37 |
| 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 |
| |