| Definition | Responses | Score |
| Placing Class 1 - Lamb Chops |
| Part | Contestant | Judge |
| 1 | | 3412 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 2 |
| |
| Placing Class 2 - Pork Chops |
| Part | Contestant | Judge |
| 2 | | 4231 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 2 |
| |
| Placing Class 3 - Ground Beef |
| Part | Contestant | Judge |
| 3 | | 2341 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 2 |
| |
| Placing Sum |
| |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | | 3 |
| 2 | | 2 |
| 3 | | 1 |
| 4 | | 1 |
| 5 | | 2 |
| 6 | | 1 |
| Questions - Points per Question | 5 |
| |
| Carcass Grading Total |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 2 | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: D - Flank
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat |
| 4 | Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat |
| 5 | Species: Pork
Primal: M - Variety Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
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 |
| 14 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat |
| 7 | Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat |
| 8 | Species: Beef
Primal: D - Flank
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat |
| 9 | | Species: Lamb
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat |
| 10 | Species: Beef
Primal: A - Breast
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
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 |
| 9 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: N - Various Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 12 | | Species: Pork
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat |
| 13 | | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 14 | | Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| 15 | | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade 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 |
| 5 |
| Meat ID Sum |
| 28 |