| Definition | Responses | Score |
| Hams |
| Part | Contestant | Judge |
| 1 | 3214 | 4312 |
| Placing 1 - Cut A | 6 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 5 |
| 18 |
| Pork Rib Chops |
| Part | Contestant | Judge |
| 2 | 3241 | 2431 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 2 |
| 37 |
| Beef Ribs |
| Part | Contestant | Judge |
| 3 | 4312 | 3412 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 6 |
| Placing 3 - Cut C | 2 |
| 47 |
| Beef Carcass |
| Part | Contestant | Judge |
| 4 | 2143 | 1423 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 3 |
| 40 |
| Pork Carcass |
| Part | Contestant | Judge |
| 5 | 4213 | 4213 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 6 |
| Placing 5 - Cut C | 2 |
| 50 |
| Ribbed Lamb Carcass |
| Part | Contestant | Judge |
| 7 | 2314 | 4132 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 5 |
| 12 |
| Placing Sum |
| 204 |
| 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 |
| Written Exam - Points per Question | 2 |
| |
| 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: Beef
Primal: L - Spareribs
Retail: 05 - Roasts - Back Ribs | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop |
| 2 | Species: Pork
Primal: I - Round
Retail: 51 - Steaks - Round Steak | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak |
| 3 | Species: Pork
Primal: A - Breast
Retail: 67 - Chops - Blade Chop (Bnls) | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls) |
| 4 | Species: Pork
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls) | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop |
| 5 | Species: Beef
Primal: K - Side (Belly)
Retail: 22 - Roasts - Rib Roast | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole) |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 5 |
| Meat ID - Points per Cookery | 0 |
| 7 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: L - Spareribs
Retail: 21 - Roasts - Petite Tender | Species: Lamb
Primal: H - Rib or Rack
Retail: 70 - Chops - Loin Chop |
| 7 | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast |
| 8 | Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak |
| 9 | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop |
| 10 | Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 5 |
| Meat ID - Points per Cookery | 0 |
| 7 |
| Meat ID 11-15 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 5 |
| Meat ID - Points per Cookery | 0 |
| |
| Meat ID 16-20 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 5 |
| Meat ID - Points per Cookery | 0 |
| |
| Meat ID 21-25 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 5 |
| Meat ID - Points per Cookery | 0 |
| |
| Meat ID 26-30 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 5 |
| Meat ID - Points per Cookery | 0 |
| |
| Meat ID 31-35 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 5 |
| Meat ID - Points per Cookery | 0 |
| |
| Meat ID 36-40 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 5 |
| Meat ID - Points per Cookery | 0 |
| |
| Meat ID Sum |
| 14 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |