| Definition | Responses | Score |
| Pork Chops |
| Part | Contestant | Judge |
| 1 | 3124 | 4321 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 4 |
| 27 |
| Beef Strip Steak |
| Part | Contestant | Judge |
| 2 | 3142 | 1324 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 4 |
| 42 |
| Blade Steak |
| Part | Contestant | Judge |
| 3 | 3241 | 2341 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 4 |
| 47 |
| Lamb Chops |
| Part | Contestant | Judge |
| 4 | 1342 | 3142 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 5 |
| Placing 4 - Cut C | 3 |
| 47 |
| Beef Ribeye Steaks |
| Part | Contestant | Judge |
| 5 | 3142 | 3421 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 4 |
| Placing 5 - Cut C | 4 |
| 38 |
| Placing Sum |
| 201 |
| OP Rib Questions |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 1 | 3 |
| 3 | 1 | 1 |
| 4 | 2 | 4 |
| 5 | 3 | 2 |
| Questions - Points per Question | 5 |
| 10 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | D | A |
| 2 | C | C |
| 3 | D | C |
| 4 | A | D |
| 5 | A | C |
| 6 | D | B |
| 7 | B | A |
| 8 | B | D |
| 9 | A | C |
| 10 | B | B |
| 11 | A | C |
| 12 | B | A |
| 13 | D | D |
| 14 | D | A |
| 15 | A | B |
| 16 | A | C |
| 17 | A | C |
| 18 | D | B |
| 19 | D | D |
| 20 | B | A |
| 21 | C | B |
| 22 | A | A |
| 23 | A | A |
| 24 | D | C |
| 25 | D | D |
| 26 | B | B |
| 27 | C | C |
| 28 | C | C |
| 29 | C | C |
| 30 | D | A |
| Written Exam - Points per Question | 3 |
| 33 |
| Meat Formula |
| Formulation Solution - Points per Question | 8 |
| |
| Formulation Questions |
| Formulation Questions - Points per Question | 8 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 2 | Species: Lamb
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 4 | Species: Lamb
Primal: I - Round
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 5 | Species: Pork
Primal: K - Side (Belly)
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron 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 |
| 3 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: I - Round
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: L - Spareribs
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 8 | Species: Lamb
Primal: B - Brisket
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 9 | Species: Lamb
Primal: K - Side (Belly)
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 10 | Species: Pork
Primal: K - Side (Belly)
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
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 |
| 4 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 12 | Species: Lamb
Primal: D - Flank
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 13 | Species: Beef
Primal: J - Shoulder
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat |
| 14 | Species: Beef
Primal: K - Side (Belly)
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 15 | Species: Lamb
Primal: N - Various Meats
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
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 |
| 5 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: J - Shoulder
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat |
| 17 | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: J - Shoulder
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat |
| 19 | Species: Pork
Primal: M - Variety Meats
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 20 | Species: Pork
Primal: J - Shoulder
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
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 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 22 | Species: Beef
Primal: D - Flank
Retail: 55 - Steaks - T-Bone Steak | Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat |
| 23 | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat |
| 24 | Species: Beef
Primal: G - Plate
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 25 | Species: Beef
Primal: E - Ham or Leg
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat | 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 |
| 7 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: K - Side (Belly)
Retail: 88 - Various - Shank
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat |
| 27 | Species: Pork
Primal: K - Side (Belly)
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 28 | Species: Pork
Primal: D - Flank
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| 29 | Species: Lamb
Primal: D - Flank
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 30 | Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round 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 |
| 8 |
| Meat ID Sum |
| 33 |