| Definition | Responses | Score |
| Placing Class #1 (Blade Steaks) |
| Part | Contestant | Judge |
| 1 | 3412 | 1342 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 3 |
| 41 |
| Placing Class #2 (Pork Chops |
| Part | Contestant | Judge |
| 2 | 1432 | 1342 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 3 |
| 46 |
| Placing Class #3 (Beef Ribeye Steaks) |
| Part | Contestant | Judge |
| 3 | 1243 | 2413 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 3 |
| 41 |
| Placing Class #4 (Lamb Chops) |
| Part | Contestant | Judge |
| 4 | 3214 | 4321 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 5 |
| Placing 4 - Cut C | 4 |
| 27 |
| Placing Class #5 (Beef Strip Steaks) |
| Part | Contestant | Judge |
| 5 | 1243 | 4321 |
| Placing 5 - Cut A | 2 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 4 |
| 22 |
| Placing Class Total Score |
| 177 |
| Questions (Placing Class #3 Beef Ribeye Steaks) |
| Part | Contestant | Judge |
| 1 | 2 | 4 |
| 2 | 3 | 1 |
| 3 | 3 | 4 |
| 4 | 1 | 3 |
| 5 | 2 | 2 |
| Questions - Points per Question | 5 |
| 5 |
| Questions Total |
| 5 |
| General Exam Total Score |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | C | B |
| 3 | A | B |
| 4 | C | C |
| 5 | B | B |
| 6 | B | D |
| 7 | D | C |
| 8 | D | D |
| 9 | A | A |
| 10 | A | C |
| 11 | A | C |
| 12 | D | D |
| 13 | B | C |
| 14 | B | B |
| 15 | D | D |
| 16 | C | C |
| 17 | C | B |
| 18 | D | A |
| 19 | A | C |
| 20 | D | A |
| 21 | B | B |
| 22 | A | B |
| 23 | C | B |
| 24 | C | C |
| 25 | C | C |
| 26 | D | D |
| 27 | C | C |
| 28 | D | C |
| 29 | B | C |
| 30 | A | B |
| Written Exam - Points per Question | 3 |
| 39 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | B |
| 3 | | E |
| 4 | | E |
| 5 | | A |
| 6 | | A |
| 7 | | A |
| 8 | | A |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: J - Shoulder
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: N - Various Meats
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 4 | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 5 | Species: Lamb
Primal: D - Flank
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (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 |
| 8 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: C - Chuck
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat |
| 7 | Species: Pork
Primal: B - Brisket
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| 8 | Species: Lamb
Primal: I - Round
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 9 | Species: Lamb
Primal: A - Breast
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 10 | Species: Pork
Primal: C - Chuck
Retail: 12 - Roasts - Center Rib Roast
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 | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 3 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: L - Spareribs
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 12 | Species: Pork
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: J - Shoulder
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: A - Breast
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 15 | Species: Pork
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap 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 |
| 1 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 17 | Species: Beef
Primal: I - Round
Retail: 50 - Steaks - Ribeye, Lip-On Steak | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: D - Flank
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 19 | Species: Pork
Primal: N - Various Meats
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 20 | Species: Beef
Primal: J - Shoulder
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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 |
| 8 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: K - Side (Belly)
Retail: 81 - Variety - Tripe
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 22 | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 23 | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat |
| 24 | Species: Beef
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat |
| 25 | Species: Lamb
Primal: A - Breast
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin 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 |
| 6 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Beef
Primal: C - Chuck
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat |
| 27 | Species: Pork
Primal: J - Shoulder
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 28 | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat |
| 29 | Species: Lamb
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 30 | Species: Beef
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
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 Total Score |
| 78 |