| Definition | Responses | Score |
| Class 1 - Center-Cut Pork Loins |
| Part | Contestant | Judge |
| 1 | 4312 | 3421 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 3 |
| 43 |
| Class 2 - Beef Loin Steaks |
| Part | Contestant | Judge |
| 2 | 3142 | 3421 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 4 |
| 38 |
| Class 3 - Pork Shoulder Blade Steaks |
| Part | Contestant | Judge |
| 3 | 1423 | 2314 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 2 |
| 24 |
| Placing Sum |
| 105 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | | A |
| 2 | | D |
| 3 | | C |
| 4 | | B |
| 5 | | D |
| 6 | | A |
| 7 | | D |
| 8 | | C |
| 9 | | B |
| 10 | | C |
| 11 | | D |
| 12 | | A |
| 13 | | D |
| 14 | | B |
| 15 | | C |
| Written Exam - Points per Question | 2 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: A - Breast
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 3 | Species: Pork
Primal: J - Shoulder
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat |
| 4 | Species: Lamb
Primal: B - Brisket
Retail: 11 - Roasts - Center Loin Roast | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 5 | Species: Lamb
Primal: M - Variety Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 11 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 7 | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 8 | Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 9 | Species: Lamb
Primal: C - Chuck
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: K - Side (Belly)
Retail: 27 - Roasts - Shank Portion
Cookery: Moist 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 | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 12 | Species: Lamb
Primal: A - Breast
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: K - Side (Belly)
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: H - Rib or Rack
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 15 | Species: Lamb
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 17 | Species: Lamb
Primal: B - Brisket
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: G - Plate
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: A - Breast
Retail: 47 - Steaks - Flank Steak | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 20 | Species: Beef
Primal: C - Chuck
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID Sum |
| 28 |