| Definition | Responses | Score |
| Beef Ribs |
| Part | Contestant | Judge |
| 1 | 3142 | 3142 |
| Placing 1 - Cut A | 5 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 3 |
| 50 |
| Pork Carcass |
| Part | Contestant | Judge |
| 2 | 4312 | 3214 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 6 |
| 19 |
| Pork Fresh Hams |
| Part | Contestant | Judge |
| 3 | 4231 | 1423 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 2 |
| 35 |
| Beef Carcasses |
| Part | Contestant | Judge |
| 4 | 3214 | 3142 |
| Placing 4 - Cut A | 5 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 3 |
| 40 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 144 |
| Questions on Placing Classes |
| Questions - Points per Question | 5 |
| |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Cull | Keep |
| 7 | Keep | Keep |
| 8 | Cull | Cull |
| 9 | Keep | Cull |
| 10 | Cull | Cull |
| 11 | Keep | Keep |
| 12 | Cull | Cull |
| 13 | Keep | Keep |
| Keep/Cull Point Values | 1: 7
2: 9
3: 1
4: 5
5: 3
6: 18
7: 0
8: 16 |
| 48 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: Low Choice | Quality: High Choice |
| 2 | Quality: High Select | Quality: Low Choice |
| 3 | Quality: Low Prime | Quality: High Choice |
| 4 | Quality: Low Select | Quality: High Select |
| 5 | Quality: Average Prime | Quality: Low Prime |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| 28 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 4.6 | 2.5 |
| 2 | 2.9 | 3.5 |
| 3 | 2.8 | 2.2 |
| 4 | 3.4 | 2.6 |
| 5 | 2.6 | 2.6 |
| 6 | 1.2 | 1.7 |
| 14 |
| Carcass Grading Total |
| 42 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | B |
| 3 | C | A |
| 4 | D | D |
| 5 | C | C |
| 6 | C | C |
| 7 | B | D |
| 8 | D | B |
| 9 | B | A |
| 10 | D | D |
| 11 | D | D |
| 12 | B | C |
| 13 | A | C |
| 14 | C | B |
| 15 | D | A |
| 16 | B | A |
| 17 | B | A |
| 18 | D | D |
| 19 | C | C |
| 20 | D | D |
| Written Exam - Points per Question | 5 |
| 50 |
| 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: Pork
Primal: F - Loin
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop |
| 2 | Species: Pork
Primal: F - Loin
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank |
| 3 | Species: Pork
Primal: C - Chuck
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks |
| 4 | Species: Beef
Primal: F - Loin
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast |
| 5 | Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 4 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney |
| 7 | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew |
| 8 | Species: Beef
Primal: H - Rib or Rack
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole) |
| 9 | Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak |
| 10 | Species: Beef
Primal: H - Rib or Rack
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 12 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: C - Chuck
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets |
| 12 | Species: Lamb
Primal: L - Spareribs
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast |
| 13 | Species: Pork
Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon |
| 14 | Species: Pork
Primal: C - Chuck
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs |
| 15 | Species: Beef
Primal: J - Shoulder
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: G - Plate
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston |
| 17 | Species: Pork
Primal: E - Ham or Leg
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice |
| 18 | Species: Lamb
Primal: F - Loin
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak |
| 19 | Species: Beef
Primal: F - Loin
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak |
| 20 | Species: Beef
Primal: K - Side (Belly)
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls) |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Primal: B - Brisket
Retail: 51 - Steaks - Round Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls) |
| 22 | Primal: E - Ham or Leg
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop |
| 23 | Primal: C - Chuck
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion |
| 24 | Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak |
| 25 | Primal: F - Loin
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 2 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Primal: B - Brisket
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls) |
| 27 | Species: Pork
Primal: I - Round
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls) |
| 28 | Species: Pork
Primal: F - Loin
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast |
| 29 | Species: Beef
Primal: K - Side (Belly)
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak |
| 30 | Species: Pork
Primal: H - Rib or Rack
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 7 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | Retail: 67 - Chops - Blade Chop (Bnls) | |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 0 |
| Meat ID 36-40 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 35 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |