| Definition | Responses | Score |
| Placing Class 1 |
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| Placing Class 2 |
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| Placing Class 3 |
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| Placing Class 4 |
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| Placing Class 5 |
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| Placing Class 6 |
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| Placing Sum |
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| Questions on Placing Classes |
| Questions - Points per Question | 5 |
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| 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 |
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| Yield Grading |
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| Carcass Grading Total |
| |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
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| Formulation Questions |
| Formulation Questions - Points per Question | 5 |
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| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb | Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat |
| 2 | | Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat |
| 3 | | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 4 | | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 5 | | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off 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 |
| 1 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat |
| 7 | | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 8 | | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 9 | | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat |
| 10 | | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
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 |
| |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 12 | | Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat |
| 13 | | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 14 | | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 15 | | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
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 |
| |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 17 | | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 18 | | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 19 | | Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| 20 | | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
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 |
| |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat |
| 22 | | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat |
| 23 | | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 24 | | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 25 | | Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or 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 |
| |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat |
| 27 | | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 28 | | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 29 | | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat |
| 30 | | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
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 |
| |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | | Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat |
| 32 | | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 33 | | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 34 | | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 35 | | 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 |
| |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat |
| 37 | | Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat |
| 38 | | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 39 | | Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat |
| 40 | | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or 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 |
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| Meat ID Sum |
| 1 |
| Reasons 1 |
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| Reasons 2 |
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| Reasons 3 |
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| Reasons Total |
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| Team Activity - Placing |
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| Team Activity - Questions |
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| Team Activity - Keep/Cull |
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| Team Activity Total |
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| Written Exam #1-5 |
| Part | Contestant | Judge |
| 1 | | C |
| 2 | | C |
| 3 | | B |
| 4 | | B |
| 5 | | C |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #6-10 |
| Part | Contestant | Judge |
| 6 | | B |
| 7 | | B |
| 8 | | C |
| 9 | | B |
| 10 | | B |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #11-15 |
| Part | Contestant | Judge |
| 11 | | B |
| 12 | | B |
| 13 | | B |
| 14 | | C |
| 15 | | C |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #16-20 |
| Part | Contestant | Judge |
| 16 | | C |
| 17 | | B |
| 18 | | C |
| 19 | | C |
| 20 | | C |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #21-25 |
| Part | Contestant | Judge |
| 21 | | B |
| 22 | | B |
| 23 | | C |
| 24 | | D |
| 25 | | C |
| Written Exam - Points per Question | 2 |
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| Written Exam #26-30 |
| Written Exam - Points per Question | 2 |
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| Written Exam Total |
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