|
Placing Class 1: Beef Carcasses
| 73 | 28 | 48.64 | 50 |
50 (48)
| 2.90 |
|
Placing Class 2: Beef Short Loins
| 73 | 10 | 46.26 | 50 |
50 (27)
| 5.91 |
|
Placing Class 3: Pork Loins
| 73 | 16 | 46.47 | 50 |
50 (59)
| 8.94 |
|
Placing Class 4: T-Bone Steaks
| 73 | 30 | 46.82 | 50 |
50 (40)
| 4.80 |
|
Placing Class 5: Fresh Hams
| 73 | 34 | 49.21 | 50 |
50 (60)
| 2.25 |
|
Placing Class 6: Pork Carcasses
| 73 | 21 | 46.95 | 50 |
50 (19)
| 4.39 |
|
Questions on Placing Classes
| 73 | 20 | 67.53 | 100 |
100 (5)
| 19.21 |
|
Team Activity - Questions
| 0 | 0 | 0.00 | 0 |
0 (0)
| 0.00 |
|
Team Activity - Keep/Cull
| 0 | 0 | 0.00 | 0 |
0 (0)
| 0.00 |