| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 2134 | 4132 |
| Placing 1 - Cut A | 1 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 3 |
| 23 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 1423 | 4123 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 3 |
| 46 |
| Placing Class 3 |
| |
| Placing Class 4 |
| |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 69 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | | 3 |
| 2 | | 2 |
| 3 | | 2 |
| 4 | | 1 |
| 5 | | 1 |
| 6 | 3 | 2 |
| 7 | 4 | 1 |
| 8 | 3 | 3 |
| 9 | 3 | 3 |
| 10 | 1 | 4 |
| Questions - Points per Question | 5 |
| 10 |
| 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 |
| Part | Contestant | Judge |
| 1 | B | C |
| 2 | A | C |
| 3 | C | C |
| 4 | B | B |
| 5 | C | C |
| 6 | C | D |
| 7 | A | D |
| 8 | A | A |
| 9 | B | B |
| 10 | A | A |
| 11 | D | B |
| 12 | D | D |
| 13 | D | A |
| 14 | A | C |
| 15 | A | C |
| 16 | D | B |
| 17 | C | C |
| 18 | A | B |
| 19 | A | C |
| 20 | B | A |
| 21 | D | D |
| 22 | A | B |
| 23 | C | C |
| 24 | B | A |
| 25 | C | B |
| Written Exam - Points per Question | 2 |
| 20 |
| 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: Pork
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 2 | Species: Beef
Primal: J - Shoulder
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 3 | Species: Beef
Primal: I - Round
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: N - Various Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
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 |
| 13 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: I - Round
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 7 | Species: Beef
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat |
| 8 | Species: Lamb
Primal: A - Breast
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 9 | Species: Pork
Primal: G - Plate
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: D - Flank
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
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 |
| 13 |
| Meat ID 11-15 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 16-20 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 21-25 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 26-30 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 31-35 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 36-40 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 26 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| Part | Contestant | Judge |
| 1 | | 4123 |
| Team Activity - Placing Cut A | 4 |
| Team Activity - Placing Cut B | 2 |
| Team Activity - Placing Cut C | 3 |
| |
| Team Activity - Questions |
| Team Activity - Questions - Points | 5 |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |