| Definition | Responses | Score |
| Class 1 - Hams |
| Part | Contestant | Judge |
| 1 | 4132 | 4312 |
| Placing 1 - Cut A | 6 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 5 |
| 48 |
| Class 2 - Pork Rib Chops |
| Part | Contestant | Judge |
| 2 | 4231 | 2431 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 2 |
| 47 |
| Class 3 - Beef Ribs |
| Part | Contestant | Judge |
| 3 | 4321 | 3412 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 6 |
| Placing 3 - Cut C | 2 |
| 45 |
| Class 4 - Beef CX |
| Part | Contestant | Judge |
| 4 | 4132 | 1423 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 3 |
| 45 |
| Class 5 - Pork CX |
| Part | Contestant | Judge |
| 5 | 4312 | 4213 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 6 |
| Placing 5 - Cut C | 2 |
| 34 |
| Class 6 - Ribbed Lamb CX |
| Part | Contestant | Judge |
| 7 | 4123 | 4132 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 5 |
| 45 |
| Placing Sum |
| 264 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 3 |
| 2 | 3 | 2 |
| 3 | 2 | 1 |
| 4 | 4 | 3 |
| 5 | 3 | 2 |
| Questions - Points per Question | 5 |
| 0 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb
Primal: A - Breast
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: K - Side (Belly)
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 3 | Species: Lamb
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: K - Side (Belly)
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: B - Brisket
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 7 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: M - Variety Meats
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: E - Ham or Leg
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 9 | Species: Pork
Primal: D - Flank
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: L - Spareribs
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat | 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 | 4 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat |
| 12 | Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 13 | Species: Pork
Primal: D - Flank
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: B - Brisket
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 15 | Species: Lamb
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID Sum |
| 23 |