| Definition | Responses | Score |
| Placing 1R - Beef Carc. |
| Part | Contestant | Judge |
| 1 | 3241 | 3241 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 4 |
| 50 |
| Placing 2R - Beef Cuts |
| Part | Contestant | Judge |
| 2 | 3412 | 4132 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 5 |
| 40 |
| Placing 3R - Pork Carc. |
| Part | Contestant | Judge |
| 3 | 1432 | 1432 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 5 |
| 50 |
| Placing 4R - Pork Cuts |
| Part | Contestant | Judge |
| 4 | 1234 | 1234 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 6 |
| 50 |
| Placing 5R - Lamb Carc. |
| Part | Contestant | Judge |
| 5 | 3214 | 2314 |
| Placing 5 - Cut A | 2 |
| Placing 5 - Cut B | 4 |
| Placing 5 - Cut C | 2 |
| 48 |
| Placing 6 - Beef Carc. |
| Part | Contestant | Judge |
| 6 | 4123 | 4213 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 3 |
| 48 |
| Placing 7 - Beef Cuts |
| Part | Contestant | Judge |
| 7 | 4213 | 4123 |
| Placing 7 - Cut A | 2 |
| Placing 7 - Cut B | 5 |
| Placing 7 - Cut C | 2 |
| 45 |
| Placing 8 - Pork Carc. |
| Part | Contestant | Judge |
| 8 | 2134 | 2134 |
| Placing 8 - Cut A | 3 |
| Placing 8 - Cut B | 5 |
| Placing 8 - Cut C | 2 |
| 50 |
| Placing 9 - Pork Wole. / Retail |
| Part | Contestant | Judge |
| 9 | 1234 | 1234 |
| Placing 9 - Cut A | 4 |
| Placing 9 - Cut B | 3 |
| Placing 9 - Cut C | 5 |
| 50 |
| Placing 10 - Lamb / Veal Carc. |
| Part | Contestant | Judge |
| 10 | 4132 | 4312 |
| Placing 10 - Cut A | 3 |
| Placing 10 - Cut B | 2 |
| Placing 10 - Cut C | 2 |
| 48 |
| Placing 11 |
| |
| Placing 12 |
| |
| Reasons 1 - Beef Carc. |
| |
| Reasons 2 - Beef Cuts |
| |
| Reasons 3 - Pork Carc. |
| |
| Reasons 4 - Pork Cuts |
| |
| Reasons 5 - Lamb Carc. |
| |
| Quality |
| Part | Contestant | Judge |
| 1 | High Select | High Select |
| 2 | High Choice | High Choice |
| 3 | Low Choice | High Select |
| 4 | Low Prime | Low Prime |
| 5 | Low Prime | Low Prime |
| 6 | Avg. Prime | Avg. Prime |
| 7 | Avg. Choice | Avg. Choice |
| 8 | Avg. Choice | Low Choice |
| 9 | Low Choice | High Select |
| 10 | High Choice | Avg. Choice |
| 11 | High Select | High Select |
| 12 | Low Choice | High Standard |
| 13 | Low Choice | High Select |
| 14 | Low Prime | Avg. Prime |
| 15 | High Choice | Low Choice |
| Quality - B Maturity | 12- B Maturity |
| 131 |
| Yield |
| Part | Contestant | Judge |
| 1 | 3.3 | 3.4 |
| 2 | 1.9 | 1.6 |
| 3 | 3.5 | 3.2 |
| 4 | 4.3 | 3.9 |
| 5 | 3.8 | 3.7 |
| 6 | 4.0 | 4.3 |
| 7 | 2.8 | 3.1 |
| 8 | 5.7 | 5.2 |
| 9 | 1.1 | 1.1 |
| 10 | 3.3 | 3.9 |
| 11 | 2.5 | 2.5 |
| 12 | 2.3 | 2.4 |
| 13 | 1.1 | 1.5 |
| 14 | 2.5 | 2.4 |
| 15 | 4.6 | 4.6 |
| 115 |
| Keep/Cull 1 |
| |
| Keep/Cull 2 |
| |
| Specification 1 |
| Part | Contestant | Judge |
| 1 | | 1- Bone, cartilage, connective tissue and backstrap removal
3- Chine / feather bone removal
20- Rib number incorrect |
| |
| Specification 2 |
| Part | Contestant | Judge |
| 2 | | 23- Meets all specifications |
| |
| Specification 3 |
| Part | Contestant | Judge |
| 3 | | 5- Diaphragm and/or hanging tender removal
10- Hip bone or cartilage exposed or removed
20- Rib number incorrect |
| |
| Specification 4 |
| Part | Contestant | Judge |
| 4 | | 11- Length of cut |
| |
| Specification 5 |
| Part | Contestant | Judge |
| 5 | | 1- Bone, cartilage, connective tissue and backstrap removal
8- Fat not entirely removed
13- Lymph gland and associated fat present or removed |
| |
| Specification 6 |
| Part | Contestant | Judge |
| 6 | | 5- Diaphragm and/or hanging tender removal
10- Hip bone or cartilage exposed or removed
14- Muscle number incorrect |
| |
| Specification 7 |
| Part | Contestant | Judge |
| 7 | | 1- Bone, cartilage, connective tissue and backstrap removal
6- Fat exceeds recommended depth |
| |
| Specification 8 |
| Part | Contestant | Judge |
| 8 | | 1- Bone, cartilage, connective tissue and backstrap removal
9- Foot / shank removal location
10- Hip bone or cartilage exposed or removed |
| |
| Specification 9 |
| Part | Contestant | Judge |
| 9 | | 5- Diaphragm and/or hanging tender removal
11- Length of cut
20- Rib number incorrect |
| |
| Specification 10 |
| Part | Contestant | Judge |
| 10 | | 6- Fat exceeds recommended depth
14- Muscle number incorrect |
| |
| Questions 1 - Beef Carc. |
| Part | Contestant | Judge |
| 1 | 1 | 1 |
| 2 | 2 | 2 |
| 3 | 3 | 3 |
| 4 | 1 | 1 |
| 5 | 4 | 4 |
| 6 | 1 | 1 |
| 7 | 3 | 3 |
| 8 | 3 | 3 |
| 9 | 2 | 2 |
| 10 | 4 | 4 |
| Questions - Points per Question | 5 |
| 50 |
| Questions 2 - Beef Cuts |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 4 | 4 |
| 3 | 3 | 3 |
| 4 | 1 | 2 |
| 5 | 4 | 4 |
| 6 | 3 | 3 |
| 7 | 2 | 2 |
| 8 | 4 | 4 |
| 9 | 3 | 3 |
| 10 | 4 | 1 |
| Questions - Points per Question | 5 |
| 40 |
| Questions 3 - Pork Carc. |
| Part | Contestant | Judge |
| 1 | 1 | 1 |
| 2 | 2 | 2 |
| 3 | 4 | 4 |
| 4 | 4 | 3 |
| 5 | 3 | 3 |
| 6 | 4 | 4 |
| 7 | 3 | 3 |
| 8 | 1 | 1 |
| 9 | 2 | 2 |
| 10 | 1 | 1 |
| Questions - Points per Question | 5 |
| 45 |
| Questions 4 - Pork Cuts |
| Part | Contestant | Judge |
| 1 | 4 | 4 |
| 2 | 1 | 1 |
| 3 | 2 | 2 |
| 4 | 4 | 4 |
| 5 | 4 | 4 |
| 6 | 4 | 4 |
| 7 | 1 | 1 |
| 8 | 2 | 2 |
| 9 | 1 | 1 |
| 10 | 2 | 2 |
| Questions - Points per Question | 5 |
| 50 |
| Questions 5 - Lamb Carc. |
| Part | Contestant | Judge |
| 1 | 1 | 1 |
| 2 | 1 | 4 |
| 3 | 4 | 4 |
| 4 | 4 | 4 |
| 5 | 3 | 3 |
| 6 | 3 | 2 |
| 7 | 1 | 4 |
| 8 | 1 | 1 |
| 9 | 1 | 4 |
| 10 | 3 | 3 |
| Questions - Points per Question | 5 |
| 30 |
| Beef Judging Total |
| 273 |
| Beef Grading Total |
| 246 |
| Overall Beef Total |
| 519 |
| Lamb Judging Total |
| 126 |
| Pork Judging Total |
| 295 |
| Placing Total |
| 479 |
| Specifications Total |
| |
| Questions Total |
| 215 |
| Reasons Total |
| |
| Overall Score |
| 940 |
| Placing 1- Penalty |
| |
| Placing 2 - Penalty |
| |
| Placing 3 - Penalty |
| |
| Placing 4 - Penalty |
| |
| Placing 5 - Penalty |
| |
| Reasons 11 |
| |
| Reasons 12 |
| |