| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 2143 | 4321 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 6 |
| 18 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 3421 | 1243 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 7 |
| Placing 2 - Cut C | 2 |
| 7 |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 1234 | 4321 |
| Placing 3 - Cut A | 5 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 5 |
| 12 |
| Placing Class 4 |
| Part | Contestant | Judge |
| 4 | 4132 | 4312 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 5 |
| 47 |
| Placing Class 5 |
| Part | Contestant | Judge |
| 5 | 3214 | 3214 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 5 |
| Placing 5 - Cut C | 4 |
| 50 |
| Placing Class 6 |
| Part | Contestant | Judge |
| 7 | 1342 | 1432 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 6 |
| 48 |
| Placing Sum |
| 182 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 1 |
| 2 | 3 | 4 |
| 3 | 1 | 4 |
| 4 | 1 | 2 |
| 5 | 2 | 3 |
| 6 | 2 | 2 |
| 7 | 4 | 4 |
| 8 | 4 | 3 |
| 9 | 2 | 2 |
| 10 | 2 | 2 |
| Questions - Points per Question | 5 |
| 25 |
| 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 |
| Written Exam - Points per Question | 2 |
| |
| 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: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 2 | Species: Lamb
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 |
| 3 | Species: Beef
Primal: K - Side (Belly)
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 4 | Species: Beef
Primal: K - Side (Belly)
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 5 | Species: Lamb
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
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 |
| 17 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: B - Brisket
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat |
| 7 | Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| 8 | Species: Beef
Primal: B - Brisket
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat |
| 9 | Species: Lamb
Primal: M - Variety Meats
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 10 | Species: Lamb
Primal: D - Flank
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: 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 |
| 12 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: G - Plate
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 12 | Species: Pork
Primal: B - Brisket
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 13 | Species: Pork
Primal: B - Brisket
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 14 | Species: Lamb
Primal: B - Brisket
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat |
| 15 | Species: Beef
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
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 |
| 7 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 17 | Species: Pork
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 18 | Species: Beef
Primal: B - Brisket
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: K - Side (Belly)
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 20 | Species: Lamb
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
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 |
| 2 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: E - Ham or Leg
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat |
| 22 | Species: Beef
Primal: D - Flank
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat |
| 23 | Species: Pork
Primal: C - Chuck
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 24 | Species: Beef
Primal: M - Variety Meats
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 25 | Species: Beef
Primal: E - Ham or Leg
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
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 |
| 11 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Lamb
Primal: K - Side (Belly)
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 27 | Species: Pork
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 28 | Species: Lamb
Primal: D - Flank
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 29 | Species: Beef
Primal: D - Flank
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat |
| 30 | Species: Beef
Primal: H - Rib or Rack
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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 |
| 7 |
| 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 |
| 56 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| 25 |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |