| Definition | Responses | Score |
| Beef Carcass - Questions |
| Part | Contestant | Judge |
| 1 | 3214 | 3421 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 3 |
| 43 |
| Pork Carcass |
| Part | Contestant | Judge |
| 2 | 3421 | 1423 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 2 |
| 26 |
| Beef Loins - Questions |
| Part | Contestant | Judge |
| 3 | 1234 | 3241 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 2 |
| 30 |
| Pork Retail |
| Part | Contestant | Judge |
| 4 | 4312 | 2341 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 3 |
| 26 |
| Lamb Retail |
| Part | Contestant | Judge |
| 5 | 2431 | 2431 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 4 |
| Placing 5 - Cut C | 6 |
| 50 |
| Beef Value Based Pricing |
| Part | Contestant | Judge |
| 7 | 4312 | 1243 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 4 |
| Placing 6 - Cut C | 2 |
| 20 |
| Placing Sum |
| 195 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 3 |
| 2 | 3 | 1 |
| 3 | 4 | 4 |
| 4 | 2 | 2 |
| 5 | 4 | 4 |
| 6 | 2 | 1 |
| 7 | 4 | 2 |
| 8 | 2 | 4 |
| 9 | 3 | 1 |
| 10 | 4 | 1 |
| Questions - Points per Question | 5 |
| 15 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Cull | Keep |
| 7 | Keep | Cull |
| 8 | Cull | Cull |
| 9 | Keep | Cull |
| 10 | Cull | Keep |
| 11 | Keep | Cull |
| 12 | Cull | Keep |
| 13 | Keep | Keep |
| Keep/Cull Point Values | 1: 10
2: 07
3: 06
4: 04
5: 11
6: 04
7: 15
8: 14 |
| 29 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: High Prime | Quality: Low Choice |
| 2 | Quality: High Standard | Quality: High Select |
| 3 | Quality: Average Prime | Quality: High Choice |
| 4 | Quality: Average Choice | Quality: Low Choice |
| 5 | Quality: Average Comm. | Quality: Low Utility |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| 14 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 2.3 | 5.9 |
| 2 | 3.5 | 4.7 |
| 3 | 5.4 | 3.9 |
| 4 | 4.6 | 1.9 |
| 5 | 4.7 | 4.1 |
| 4 |
| Carcass Grading Total |
| 18 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | B | D |
| 3 | A | A |
| 4 | D | B |
| 5 | A | C |
| 6 | C | D |
| 7 | A | C |
| 8 | B | A |
| 9 | B | B |
| 10 | A | C |
| 11 | C | B |
| 12 | B | B |
| 13 | A | A |
| 14 | C | B |
| 15 | A | A |
| 16 | A | C |
| 17 | B | A |
| 18 | C | C |
| 19 | B | D |
| 20 | A | A |
| 21 | B | C |
| 22 | A | B |
| 23 | C | A |
| 24 | B | D |
| 25 | C | D |
| 26 | A | A |
| 27 | C | B |
| 28 | A | D |
| 29 | B | D |
| 30 | A | C |
| Written Exam - Points per Question | 3 |
| 24 |
| 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: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: N - Various Meats
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 3 | Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: G - Plate
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 5 | Species: Lamb
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 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 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 7 | Species: Lamb
Primal: K - Side (Belly)
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: J - Shoulder
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 9 | Species: Lamb
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 10 | Species: Beef
Primal: H - Rib or Rack
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: C - Chuck
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 12 | Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 13 | Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 14 | Species: Lamb
Primal: M - Variety Meats
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 15 | Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 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 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: K - Side (Belly)
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 17 | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 18 | Species: Beef
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat |
| 19 | Species: Lamb
Primal: A - Breast
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat |
| 20 | Species: Pork
Primal: D - Flank
Retail: 81 - Variety - Tripe
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 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 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: C - Chuck
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 22 | Species: Beef
Primal: I - Round
Retail: 80 - Variety - Tongue
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat |
| 23 | Species: Lamb
Primal: N - Various Meats
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 24 | Species: Lamb
Primal: K - Side (Belly)
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat |
| 25 | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 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 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Beef
Primal: B - Brisket
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 27 | Species: Lamb
Primal: E - Ham or Leg
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat |
| 28 | Species: Beef
Primal: C - Chuck
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat |
| 29 | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 30 | Species: Beef
Primal: A - Breast
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 31-35 |
| 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 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 |
| 32 |
| 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 |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |