| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 2431 | 2431 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 2 |
| 50 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 4213 | 2431 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 3 |
| 45 |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 4123 | 4123 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 4 |
| 50 |
| Placing Class 4 |
| Part | Contestant | Judge |
| 4 | 4132 | 1432 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 5 |
| Placing 4 - Cut C | 4 |
| 47 |
| Placing Class 5 |
| Part | Contestant | Judge |
| 5 | 1423 | 1243 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 2 |
| 47 |
| Placing Class 6 |
| Part | Contestant | Judge |
| 7 | 2431 | 2431 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 5 |
| Placing 6 - Cut C | 5 |
| 50 |
| Placing Sum |
| 289 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 2 |
| 2 | 4 | 2 |
| 3 | | 1 |
| 4 | 1 | 1 |
| 5 | 4 | 2 |
| 6 | 2 | 2 |
| 7 | 1 | 1 |
| 8 | 4 | 4 |
| 9 | | 1 |
| 10 | 1 | 4 |
| Questions - Points per Question | 5 |
| 20 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Cull | Cull |
| 7 | Cull | Cull |
| 8 | Cull | Cull |
| 9 | Keep | Keep |
| 10 | Keep | Keep |
| 11 | Keep | Keep |
| 12 | Keep | Keep |
| 13 | Cull | Cull |
| Keep/Cull Point Values | 1: 2
2: 2
3: 5
4: 10
5: 15
6: 12
7: 13
8: 7 |
| 50 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: Average Prime | Quality: High Choice |
| 2 | Quality: Low Select | Quality: Low Select |
| 3 | Quality: Low Select | Quality: Low Select |
| 4 | Quality: Average Choice | Quality: Low Choice |
| 5 | Quality: Low Prime | Quality: Average Choice |
| 6 | Quality: High Choice | 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 |
| 50 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 5.0 | 5.0 |
| 2 | 1.5 | 1.4 |
| 3 | 2.0 | 1.3 |
| 4 | 3.0 | 3.7 |
| 5 | 4.0 | 3.7 |
| 6 | 3.5 | 2.5 |
| 47 |
| Carcass Grading Total |
| 97 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | A | D |
| 2 | B | B |
| 3 | C | D |
| 4 | A | A |
| 5 | D | B |
| 6 | A | B |
| 7 | A | A |
| 8 | A | C |
| 9 | D | A |
| 10 | A | A |
| 11 | A | A |
| 12 | A | A |
| 13 | A | B |
| 14 | B | B |
| 15 | A | A |
| 16 | A | C |
| 17 | A | D |
| 18 | A | D |
| 19 | A | B |
| 20 | A | B |
| 21 | B | B |
| 22 | B | D |
| 23 | D | B |
| 24 | A | D |
| 25 | A | C |
| 26 | A | |
| Written Exam - Points per Question | 2 |
| 18 |
| Formulation Solution |
| Part | Contestant | Judge |
| 1 | 07 | 07 |
| Formulation Solution - Points per Question | 10 |
| 10 |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | E | A |
| 2 | B | B |
| 3 | E | A |
| 4 | C | B |
| 5 | E | D |
| 6 | C | D |
| 7 | A | A |
| 8 | E | E |
| Formulation Questions - Points per Question | 5 |
| 15 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 3 | Species: Pork
Primal: D - Flank
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 4 | Species: Lamb
Primal: D - Flank
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 5 | Species: Pork
Primal: K - Side (Belly)
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
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 |
| 18 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 7 | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 8 | Species: Pork
Primal: C - Chuck
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 10 | Species: Lamb
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat | 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 |
| 11 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: L - Spareribs
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| 12 | Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 13 | Species: Lamb
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: J - Shoulder
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 15 | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
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 |
| 15 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Primal: J - Shoulder
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 17 | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 18 | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 20 | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat | 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 |
| 22 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 22 | | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 23 | | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 24 | | Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat |
| 25 | | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top 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 |
| |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 27 | | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 28 | | Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat |
| 29 | | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 30 | | Species: Beef
Primal: H - Rib or Rack
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 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 |
| 66 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |