| Definition | Responses | Score |
| Placing Class 1 - Lamb |
| Part | Contestant | Judge |
| 1 | | 3421 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 2 |
| |
| Placing Class 2 - Beef |
| Part | Contestant | Judge |
| 2 | | 3241 |
| Placing 2 - Cut A | 6 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 3 |
| |
| Placing Class 3 - Pork |
| Part | Contestant | Judge |
| 3 | | 4213 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 7 |
| Placing 3 - Cut C | 2 |
| |
| Placing Class 4 - Retail Cuts |
| Part | Contestant | Judge |
| 4 | 2134 | 2143 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 6 |
| 44 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 44 |
| Questions on Placing Class 2 (Beef) |
| Part | Contestant | Judge |
| 1 | | 3 |
| 2 | | 4 |
| 3 | | 2 |
| 4 | | 3 |
| 5 | | 2 |
| Questions - Points per Question | 1 |
| |
| Keep/Cull |
| |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: Low Choice |
| 2 | | Quality: High Select |
| 3 | | Quality: High Select |
| 4 | | Quality: Low Choice |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 4.5 | 1.6 |
| 2 | 3.4 | 2.9 |
| 3 | 4.7 | 1.3 |
| 4 | 2.2 | 2.8 |
| 10 |
| Carcass Grading Total |
| 10 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | B | D |
| 3 | C | D |
| 4 | D | D |
| 5 | C | D |
| 6 | A | B |
| 7 | D | A |
| 8 | A | A |
| 9 | C | C |
| 10 | A | C |
| 11 | C | A |
| 12 | B | A |
| 13 | A | A |
| 14 | B | B |
| 15 | D | A |
| 16 | C | C |
| 17 | A | A |
| 18 | B | A |
| 19 | C | C |
| 20 | C | C |
| 21 | D | D |
| 22 | A | D |
| 23 | B | B |
| 24 | C | D |
| 25 | D | D |
| 26 | A | B |
| 27 | C | C |
| 28 | C | D |
| 29 | B | D |
| 30 | A | B |
| Written Exam - Points per Question | 1 |
| 13 |
| 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: K - Side (Belly)
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| 2 | Species: Lamb
Primal: L - Spareribs
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: I - Round
Retail: 01 - Roasts - American Style
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 5 | Species: Pork
Primal: C - Chuck
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
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: J - Shoulder
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: K - Side (Belly)
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls) |
| 8 | Species: Beef
Primal: D - Flank
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat |
| 9 | Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 10 | Species: Lamb
Primal: F - Loin
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
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 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat |
| 12 | 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 |
| 13 | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat |
| 14 | Species: Lamb
Primal: G - Plate
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 15 | Species: Pork
Primal: J - Shoulder
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
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 |
| 12 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 17 | Species: Beef
Primal: D - Flank
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 18 | Species: Lamb
Primal: E - Ham or Leg
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 19 | Species: Beef
Primal: K - Side (Belly)
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat |
| 20 | Species: Beef
Primal: N - Various Meats
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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 |
| 9 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: I - Round
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat |
| 22 | Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 23 | Species: Beef
Primal: E - Ham or Leg
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 24 | Species: Lamb
Primal: I - Round
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat |
| 25 | Species: Pork
Primal: D - Flank
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (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 |
| 10 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Lamb
Primal: M - Variety Meats
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat | Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat |
| 27 | Species: Pork
Primal: J - Shoulder
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat |
| 28 | Species: Lamb
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 29 | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat |
| 30 | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
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 |
| 10 |
| Meat ID 31-35 |
| 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 |
| 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 Sum |
| 57 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
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| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
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