| Definition | Responses | Score |
| Placing Class 1: Beef Carcass |
| Part | Contestant | Judge |
| 1 | 1432 | 1432 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 6 |
| 50 |
| Placing Class 2: Pork Carcass |
| Part | Contestant | Judge |
| 2 | 1234 | 4321 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 6 |
| 18 |
| Placing Class 3: Lamb Carcass |
| Part | Contestant | Judge |
| 3 | 4321 | 2341 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 5 |
| 38 |
| Placing Class 4: Retail Beef |
| Part | Contestant | Judge |
| 4 | 4231 | 3412 |
| Placing 4 - Cut A | 6 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 4 |
| 28 |
| Placing Class 5: Retail Pork |
| Part | Contestant | Judge |
| 5 | 3421 | 4132 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 4 |
| 33 |
| Placing Class 6: Pork Wholesale |
| Part | Contestant | Judge |
| 7 | 3214 | 1342 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 5 |
| 30 |
| Placing Sum |
| 197 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 4 | 1 |
| 2 | 2 | 2 |
| 3 | 4 | 1 |
| 4 | 4 | 3 |
| 5 | 4 | 1 |
| 6 | 1 | 2 |
| 7 | 2 | 1 |
| 8 | 2 | 2 |
| 9 | 3 | 1 |
| 10 | 1 | 1 |
| Questions - Points per Question | 5 |
| 15 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Cull | Cull |
| 7 | Keep | Keep |
| 8 | Keep | Keep |
| 9 | Keep | Cull |
| 10 | Cull | Cull |
| 11 | Keep | Cull |
| 12 | Keep | Keep |
| 13 | Keep | Keep |
| Keep/Cull Point Values | 1: 3
2: 12
3: 16
4: 8
5: 4
6: 8
7: 12
8: 10 |
| 0 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: Low Choice |
| 2 | | Quality: Average Choice |
| 3 | | Quality: High Standard |
| 4 | | Quality: Low Choice |
| 5 | | Quality: High Select |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| 0 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 2.1 | 2.6 |
| 2 | 5.9 | 2.8 |
| 3 | 2.0 | 1.7 |
| 4 | 2.1 | 3.4 |
| 5 | 3.2 | 2.5 |
| 16 |
| Carcass Grading Total |
| 16 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | B | B |
| 3 | C | B |
| 4 | A | A |
| 5 | C | C |
| 6 | C | C |
| 7 | C | C |
| 8 | A | A |
| 9 | A | A |
| 10 | C | C |
| 11 | B | B |
| 12 | B | A |
| 13 | D | B |
| 14 | B | B |
| 15 | B | D |
| 16 | D | C |
| 17 | B | A |
| 18 | A | B |
| 19 | A | B |
| 20 | A | B |
| 21 | C | C |
| 22 | A | B |
| 23 | C | C |
| 24 | D | A |
| 25 | A | D |
| 26 | C | C |
| 27 | B | A |
| 28 | D | A |
| 29 | C | D |
| 30 | C | B |
| Written Exam - Points per Question | 3 |
| 42 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | B | B |
| 3 | C | D |
| 4 | D | C |
| Formulation Questions - Points per Question | 5 |
| 10 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Primal: B - Brisket
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 2 | Species: Pork
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: C - Chuck
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: L - Spareribs
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 5 | Species: Beef
Primal: I - Round
Retail: 85 - Various - Ground Pork
Cookery: Dry 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 |
| 7 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 7 | Species: Beef
Primal: I - Round
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 8 | | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat |
| 9 | | Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat |
| 10 | | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (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 |
| 1 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 12 | | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 13 | | Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat |
| 14 | | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat |
| 15 | | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
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 |
| |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 17 | | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat |
| 18 | | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 19 | Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 20 | Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
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 |
| 4 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 22 | Species: Pork
Primal: K - Side (Belly)
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat |
| 23 | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat |
| 24 | Species: Beef
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat |
| 25 | Species: Lamb
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
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 |
| 6 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: C - Chuck
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat |
| 27 | Species: Beef
Primal: A - Breast
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 28 | Species: Pork
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 29 | Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat |
| 30 | Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat | Species: Lamb
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 |
| 8 |
| 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 |
| 26 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |