| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 2413 | 1423 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 5 |
| 38 |
| Placing Class 2 |
| |
| Placing Class 3 |
| |
| Placing Class 4 |
| |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 38 |
| Questions on Placing Classes |
| Questions - Points per Question | 5 |
| |
| Keep/Cull |
| |
| Quality Grading |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| |
| Yield Grading |
| |
| Carcass Grading Total |
| |
| Written Exam |
| Written Exam - Points per Question | 2 |
| |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: D - Flank
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole) |
| 2 | Species: Beef
Primal: M - Variety Meats
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side |
| 3 | Species: Beef
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney |
| 4 | Species: Beef
Primal: L - Spareribs
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak |
| 5 | Species: Beef
Primal: I - Round
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 0 |
| 8 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls) |
| 7 | Species: Pork
Primal: G - Plate
Retail: 78 - Variety - Liver
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak |
| 8 | Species: Beef
Primal: B - Brisket
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls) |
| 9 | Species: Lamb
Primal: G - Plate
Retail: 81 - Variety - Tripe
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop |
| 10 | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 0 |
| 13 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop |
| 12 | Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs |
| 13 | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak |
| 14 | Species: Lamb
Primal: A - Breast
Retail: 66 - Chops - Blade Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop |
| 15 | Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 0 |
| 16 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: F - Loin
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak |
| 17 | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak |
| 18 | Species: Beef
Primal: F - Loin
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak |
| 19 | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie |
| 20 | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 0 |
| 13 |
| Meat ID 21-25 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 0 |
| |
| 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 | 0 |
| |
| 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 | 0 |
| |
| 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 | 0 |
| |
| Meat ID Sum |
| 50 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |