| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 2341 | 2413 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 2 |
| 41 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | | 4123 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 3 |
| |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 2143 | 1423 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 2 |
| 44 |
| Placing Class 4 |
| Part | Contestant | Judge |
| 4 | 3142 | 3142 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 5 |
| Placing 4 - Cut C | 3 |
| 50 |
| Placing Class 5 |
| Part | Contestant | Judge |
| 5 | 2314 | 4213 |
| Placing 5 - Cut A | 1 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 4 |
| 35 |
| Placing Class 6 |
| Part | Contestant | Judge |
| 7 | | 1243 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 5 |
| Placing 6 - Cut C | 5 |
| |
| Placing Sum |
| 170 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 2 | 3 |
| 2 | 3 | 4 |
| 3 | 1 | 2 |
| 4 | 4 | 3 |
| 5 | 2 | 4 |
| 6 | 2 | 4 |
| 7 | 1 | 1 |
| 8 | 4 | 2 |
| 9 | 3 | 3 |
| 10 | 1 | 4 |
| Questions - Points per Question | 5 |
| 10 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Cull | Keep |
| 7 | Keep | Cull |
| 8 | Cull | Cull |
| 9 | Cull | Cull |
| 10 | Cull | Keep |
| 11 | Keep | Keep |
| 12 | Cull | Keep |
| 13 | Cull | Cull |
| Keep/Cull Point Values | 1: 15
2: 09
3: 05
4: 00
5: 10
6: 15
7: 10
8: 00 |
| 24 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: High Choice |
| 2 | | Quality: High Choice |
| 3 | | Quality: Low Choice |
| 4 | | Quality: Low Prime |
| 5 | | 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 |
| 0 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 2.4 | 4.8 |
| 2 | 3.5 | 4.6 |
| 3 | | 2.1 |
| 4 | | 2.7 |
| 5 | | 4.8 |
| 0 |
| Carcass Grading Total |
| 0 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | C | D |
| 2 | D | E |
| 3 | B | D |
| 4 | A | B |
| 5 | A | C |
| 6 | A | D |
| 7 | C | D |
| 8 | B | B |
| 9 | C | C |
| 10 | B | A |
| 11 | B | B |
| 12 | D | C |
| 13 | D | C |
| 14 | C | A |
| 15 | D | A |
| 16 | A | A |
| 17 | B | B |
| 18 | D | D |
| 19 | C | B |
| 20 | D | C |
| 21 | A | C |
| 22 | B | A |
| 23 | B | C |
| 24 | D | A |
| 25 | A | A |
| 26 | B | B |
| 27 | A | B |
| 28 | B | A |
| 29 | A | B |
| 30 | A | B |
| Written Exam - Points per Question | 3 |
| 24 |
| 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: Pork
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 2 | Species: Beef
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 3 | Species: Beef
Primal: H - Rib or Rack
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 4 | Species: Pork
Primal: K - Side (Belly)
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat |
| 5 | Species: Pork
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 3 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| 7 | Species: Beef
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 8 | Species: Beef
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat |
| 9 | Species: Pork
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat |
| 10 | Species: Pork
Retail: 86 - Various - Hocks
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 12 | Species: Pork
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 13 | Species: Lamb
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 14 | Species: Beef
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 15 | Species: Beef
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 11 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 17 | Species: Pork
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 18 | Species: Beef
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 19 | Species: Pork
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 20 | Species: Pork
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 12 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 22 | Species: Beef
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 23 | Species: Pork
Primal: M - Variety Meats
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat |
| 24 | Species: Beef
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 25 | Species: Beef
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry 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 | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: K - Side (Belly)
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 27 | Species: Beef
Primal: B - Brisket
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 28 | Species: Pork
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 29 | Species: Beef
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 30 | Species: Lamb
Retail: 88 - Various - Shank
Cookery: Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 12 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| 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 | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 58 |
| 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 |
| |