| Definition | Responses | Score |
| Class 1 - Hams |
| Part | Contestant | Judge |
| 1 | 1423 | 4312 |
| Placing 1 - Cut A | 6 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 5 |
| 33 |
| Class 2 - Pork Rib Chops |
| Part | Contestant | Judge |
| 2 | 4321 | 2431 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 2 |
| 39 |
| Class 3 - Beef Ribs |
| Part | Contestant | Judge |
| 3 | 3241 | 3412 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 6 |
| Placing 3 - Cut C | 2 |
| 40 |
| Class 4 - Beef CX |
| Part | Contestant | Judge |
| 4 | 2341 | 1423 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 3 |
| 22 |
| Class 5 - Pork CX |
| Part | Contestant | Judge |
| 5 | 4132 | 4213 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 6 |
| Placing 5 - Cut C | 2 |
| 36 |
| Class 6 - Ribbed Lamb CX |
| Part | Contestant | Judge |
| 7 | 2314 | 4132 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 5 |
| 12 |
| Placing Sum |
| 192 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 2 | 3 |
| 2 | 4 | 2 |
| 3 | 1 | 1 |
| 4 | 3 | 3 |
| 5 | 4 | 2 |
| 7 | 2 | |
| Questions - Points per Question | 5 |
| 10 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: G - Plate
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 2 | Species: Lamb
Primal: H - Rib or Rack
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 3 | Species: Pork
Primal: J - Shoulder
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 5 | Species: Lamb
Primal: J - Shoulder
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: 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 |
| 9 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: M - Variety Meats
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: A - Breast
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: A - Breast
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 9 | Species: Pork
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: N - Various Meats
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: 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 |
| 6 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: L - Spareribs
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat |
| 12 | Species: Lamb
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 13 | Species: Pork
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat |
| 14 | Species: Lamb
Primal: L - Spareribs
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 15 | Species: Pork
Primal: L - Spareribs
Retail: 89 - Smoked/Cured - Brisket, Corned
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 |
| 4 |
| Meat ID Sum |
| 19 |