| Definition | Responses | Score |
| NY Strip Class |
| Part | Contestant | Judge |
| 1 | 1432 | 2431 |
| Placing 1 - Cut A | 1 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 2 |
| 35 |
| Carcass Class |
| Part | Contestant | Judge |
| 2 | 2134 | 3142 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 1 |
| Placing 2 - Cut C | 4 |
| 32 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | B | D |
| 3 | A | B |
| 4 | C | D |
| 5 | D | A |
| 6 | D | D |
| 7 | C | B |
| 8 | D | D |
| 9 | B | C |
| 10 | D | A |
| 11 | A | A |
| 12 | D | D |
| 13 | B | A |
| 14 | D | C |
| 15 | B | D |
| 16 | C | A |
| 17 | D | B |
| 18 | B | C |
| 19 | E | B |
| 20 | C | C |
| 21 | C | C |
| 22 | B | D |
| 23 | C | A |
| 24 | E | B |
| 25 | A | A |
| Written Exam - Points per Question | 4 |
| 28 |
| Formulation Solution |
| Part | Contestant | Judge |
| 1 | 10 | 03 |
| Formulation Solution - Points per Question | 10 |
| 0 |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | D | A |
| 3 | C | B |
| 4 | B | B |
| 5 | B | A |
| 6 | C | D |
| 7 | C | B |
| 8 | C | A |
| Formulation Questions - Points per Question | 5 |
| 5 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb
Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 3 | Species: Lamb
Primal: J - Shoulder
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat |
| 4 | Species: Lamb
Primal: E - Ham or Leg
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat |
| 5 | Species: Beef
Primal: K - Side (Belly)
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 7 | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 8 | Species: Lamb
Primal: I - Round
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 10 | Species: Lamb
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 12 | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 13 | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 14 | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 15 | Species: Lamb
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 9 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: D - Flank
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 17 | Species: Lamb
Primal: F - Loin
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
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: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 19 | Species: Beef
Primal: D - Flank
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 20 | Species: Beef
Primal: G - Plate
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Lamb
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 22 | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 23 | Species: Lamb
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 |
| 24 | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat |
| 25 | Species: Pork
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID 26-30 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 31-35 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 36-40 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 36 |