| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 2314 | 3214 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 4 |
| 47 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 1324 | 2143 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 2 |
| 37 |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 4132 | 1324 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 4 |
| 28 |
| Placing Class 4 |
| Part | Contestant | Judge |
| 4 | 2134 | 4321 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 3 |
| 23 |
| Placing Sum |
| 135 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 1 |
| 2 | 3 | 4 |
| 3 | 4 | 4 |
| 4 | 2 | 3 |
| 5 | 3 | 4 |
| 6 | 3 | 1 |
| 7 | 2 | 4 |
| 8 | 1 | 1 |
| 9 | 2 | 2 |
| 10 | 4 | 3 |
| Questions - Points per Question | 10 |
| 40 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb
Primal: F - Loin
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 2 | Species: Beef
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 3 | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 4 | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 5 | Species: Beef
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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 |
| 10 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: K - Side (Belly)
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 8 | Species: Pork
Primal: K - Side (Belly)
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat | Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat |
| 9 | | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 10 | | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back 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 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 12 | Species: Lamb
Primal: I - Round
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 13 | Species: Lamb
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: I - Round
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat |
| 15 | Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist 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 |
| 5 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Primal: G - Plate
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 17 | Species: Pork
Primal: L - Spareribs
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 18 | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 19 | Species: Lamb
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat |
| 20 | Species: Pork
Primal: G - Plate
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (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 |
| 4 |
| Meat ID Sum |
| 25 |