| Definition | Responses | Score |
| Lamb Loin Chops |
| Part | Contestant | Judge |
| 1 | 3124 | 3124 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 5 |
| 50 |
| Beef Ribeye Steaks |
| Part | Contestant | Judge |
| 2 | 2413 | 1342 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 3 |
| 25 |
| Wholesale Fresh Pork Legs |
| Part | Contestant | Judge |
| 3 | 4213 | 2143 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 5 |
| 43 |
| Pork Carcass |
| Part | Contestant | Judge |
| 4 | 1243 | 2431 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 5 |
| 27 |
| Beef Carcass |
| Part | Contestant | Judge |
| 5 | 2341 | 4321 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 3 |
| 38 |
| Value Based |
| Part | Contestant | Judge |
| 7 | 4123 | 4123 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 3 |
| Placing 6 - Cut C | 2 |
| 50 |
| Placing Sum |
| 233 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 3 | 4 |
| 2 | 1 | 1 |
| 3 | 2 | 2 |
| 4 | 1 | 1 |
| 5 | 2 | 4 |
| 6 | 3 | 3 |
| 7 | 2 | 1 |
| 8 | 1 | 1 |
| 9 | 4 | 4 |
| 10 | 3 | 4 |
| Questions - Points per Question | 5 |
| 30 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Keep | Keep |
| 7 | Keep | Keep |
| 8 | Cull | Cull |
| 9 | Cull | Cull |
| 10 | Cull | Cull |
| 11 | Keep | Keep |
| 12 | Cull | Keep |
| 13 | Keep | Cull |
| Keep/Cull Point Values | 1: 12
2: 14
3: 02
4: 08
5: 01
6: 15
7: 09
8: 07 |
| 48 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: Low Select | Quality: Low Choice |
| 2 | Quality: Average Prime | Quality: High Choice |
| 3 | Quality: Low Prime | Quality: Low Prime |
| 4 | Quality: High Choice | Quality: Low Prime |
| 5 | Quality: Average Choice | Quality: High Choice |
| 6 | Quality: High 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 |
| 28 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 2.6 | 2.4 |
| 2 | 3.4 | 3.8 |
| 3 | 2.8 | 3.6 |
| 4 | 4.3 | 2.8 |
| 5 | 3.6 | 4.3 |
| 20 |
| Carcass Grading Total |
| 48 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | A | C |
| 3 | B | C |
| 4 | A | B |
| 5 | C | A |
| 6 | B | B |
| 7 | C | B |
| 8 | D | A |
| 9 | C | C |
| 10 | D | D |
| 11 | B | B |
| 12 | B | B |
| 13 | A | A |
| 14 | D | A |
| 15 | D | D |
| 16 | A | A |
| 17 | A | B |
| 18 | D | D |
| 19 | A | A |
| 20 | B | C |
| 21 | B | B |
| 22 | D | D |
| 23 | D | A |
| 24 | D | D |
| 25 | A | B |
| 26 | B | A |
| 27 | A | A |
| 28 | D | D |
| 29 | D | B |
| 30 | A | C |
| Written Exam - Points per Question | 3 |
| 48 |
| Formulation Solution |
| |
| Formulation Questions |
| |
| Retail ID |
| Part | Contestant | Judge |
| 1 | Species: Pork
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 3 | Species: Pork
Retail: 59 - Steaks - Top Loin Steak
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 4 | Species: Beef
Retail: 40 - Roasts - Tri-Tip Roast | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 5 | Species: Beef
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
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 |
| 14 |
| Retail ID |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: H - Rib or Rack
Cookery: Dry or Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 7 | Species: Pork
Primal: C - Chuck
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat |
| 8 | Species: Pork
Primal: K - Side (Belly)
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 9 | Species: Beef
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 10 | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
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 |
| Retail ID |
| Part | Contestant | Judge |
| 11 | Species: Pork
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 12 | Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 13 | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| 14 | Species: Pork
Primal: E - Ham or Leg
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat |
| 15 | Species: Lamb
Primal: H - Rib or Rack
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back 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 |
| 13 |
| Retail ID |
| Part | Contestant | Judge |
| 16 | Species: Beef
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 17 | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 18 | Species: Pork
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 19 | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 20 | Species: Pork
Retail: 97 - Smoked/Cured - Shank Portion | Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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 |
| 15 |
| Retail ID |
| Part | Contestant | Judge |
| 21 | Species: Beef
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat |
| 22 | Species: Pork
Primal: E - Ham or Leg
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat |
| 23 | Species: Beef
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 24 | Species: Beef
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 25 | Species: Beef
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin 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 |
| Retail ID |
| Part | Contestant | Judge |
| 26 | Species: Beef
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 27 | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 28 | Species: Beef
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 29 | Species: Beef
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 30 | Species: Lamb
Primal: H - Rib or Rack
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
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 |
| 14 |
| Meat ID 31-35 |
| |
| Meat ID 36-40 |
| |
| Retail ID Total |
| 78 |
| 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 |
| |