| Definition | Responses | Score |
| Class #1: Pork Carcass |
| Part | Contestant | Judge |
| 1 | 3421 | 2431 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 6 |
| 40 |
| Class #2: Bacon |
| Part | Contestant | Judge |
| 2 | 4321 | 4321 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 5 |
| 50 |
| Class #3: Beef Carcass |
| Part | Contestant | Judge |
| 3 | 2413 | 3124 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 5 |
| Placing 3 - Cut C | 3 |
| 12 |
| Class #4: T-Bone Steaks |
| Part | Contestant | Judge |
| 4 | 1324 | 3142 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 5 |
| 43 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 145 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 3 | 1 |
| 2 | 2 | 2 |
| 3 | 4 | 4 |
| 4 | 3 | 3 |
| 5 | 2 | 2 |
| 6 | 1 | 3 |
| 7 | 4 | 4 |
| 8 | 4 | 2 |
| 9 | 3 | 3 |
| 10 | 1 | 3 |
| Questions - Points per Question | 5 |
| 30 |
| Keep/Cull |
| |
| Quality Grading |
| |
| Yield Grading |
| |
| Carcass Grading Total |
| |
| Team Activity Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Team Activity Formulation Questions |
| Part | Contestant | Judge |
| 1 | | A |
| 2 | | C |
| 3 | | B |
| 4 | | D |
| 5 | | C |
| 6 | | C |
| 7 | | D |
| 8 | | A |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: J - Shoulder
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat |
| 2 | Species: Lamb
Primal: G - Plate
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 3 | Species: Lamb
Primal: E - Ham or Leg
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 4 | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 5 | Species: Lamb
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
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 |
| 13 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: C - Chuck
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 8 | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 10 | Species: Lamb
Primal: K - Side (Belly)
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron 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 |
| 9 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| 12 | Species: Pork
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: C - Chuck
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 14 | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 15 | Species: Beef
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
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 |
| 11 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: A - Breast
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 17 | Species: Pork
Primal: D - Flank
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat |
| 18 | Species: Pork
Primal: K - Side (Belly)
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 19 | Species: Pork
Primal: J - Shoulder
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 20 | Species: Pork
Primal: F - Loin
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (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 |
| 6 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 22 | Species: Beef
Primal: I - Round
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 23 | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 24 | Species: Beef
Primal: C - Chuck
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 25 | Species: Beef
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round 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 |
| 8 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Beef
Primal: E - Ham or Leg
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 27 | Species: Beef
Primal: B - Brisket
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat |
| 28 | Species: Lamb
Primal: D - Flank
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 29 | Species: Beef
Primal: I - Round
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat |
| 30 | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
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 |
| 14 |
| Meat ID 31-35 |
| 0 |
| Meat ID 36-40 |
| |
| Meat ID Sum |
| 61 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| Team Activity - Questions - Points | 5 |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Written Exam #1-5 |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | C | C |
| 3 | B | B |
| 4 | D | D |
| 5 | A | A |
| Written Exam - Points per Question | 3 |
| 15 |
| Written Exam #6-10 |
| Part | Contestant | Judge |
| 6 | B | D |
| 7 | C | A |
| 8 | B | C |
| 9 | B | D |
| 10 | A | B |
| Written Exam - Points per Question | 3 |
| 0 |
| Written Exam #11-15 |
| Part | Contestant | Judge |
| 11 | A | D |
| 12 | C | D |
| 13 | B | A |
| 14 | B | C |
| 15 | A | A |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam #16-20 |
| Part | Contestant | Judge |
| 16 | A | A |
| 17 | D | C |
| 18 | D | D |
| 19 | A | B |
| 20 | B | A |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #21-25 |
| Part | Contestant | Judge |
| 21 | B | B |
| 22 | C | B |
| 23 | B | C |
| 24 | D | D |
| 25 | D | C |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #26-30 |
| Part | Contestant | Judge |
| 26 | A | D |
| 27 | C | B |
| 28 | A | B |
| 29 | D | B |
| 30 | D | D |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam Total |
| 33 |