| Definition | Responses | Score |
| Pork Chops |
| Part | Contestant | Judge |
| 1 | 1243 | 2143 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 2 |
| 46 |
| Blade Steaks |
| Part | Contestant | Judge |
| 2 | 1342 | 2413 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 4 |
| 21 |
| Lamb Chops |
| Part | Contestant | Judge |
| 3 | 1324 | 1234 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 3 |
| 47 |
| Beef Strip Steaks |
| Part | Contestant | Judge |
| 4 | 1342 | 4213 |
| Placing 4 - Cut A | 5 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 4 |
| 24 |
| Beef Ribeye Steaks |
| Part | Contestant | Judge |
| 5 | 1324 | 3241 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 4 |
| 28 |
| Placing Sum |
| 166 |
| Questions Class- Ribeye Steaks |
| Part | Contestant | Judge |
| 1 | 3 | 2 |
| 2 | 1 | 4 |
| 3 | 2 | 2 |
| 4 | 1 | 4 |
| 5 | 3 | 3 |
| Questions - Points per Question | 5 |
| 10 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | A | C |
| 2 | B | D |
| 3 | C | D |
| 4 | C | C |
| 5 | B | C |
| 6 | C | B |
| 7 | D | B |
| 8 | A | C |
| 9 | A | D |
| 10 | B | D |
| 11 | B | C |
| 12 | A | C |
| 13 | C | A |
| 14 | C | C |
| 15 | A | D |
| 16 | C | C |
| 17 | C | C |
| 18 | A | B |
| 19 | D | A |
| 20 | C | B |
| 21 | C | B |
| 22 | B | A |
| 23 | D | D |
| 24 | A | B |
| 25 | B | D |
| 26 | D | A |
| 27 | C | C |
| 28 | C | A |
| 29 | A | C |
| 30 | D | D |
| Written Exam - Points per Question | 3 |
| 21 |
| Formulation Solution |
| Formulation Solution - Points per Question | 5 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | | D |
| 2 | | B |
| 3 | | C |
| 4 | | D |
| 5 | | A |
| Formulation Questions - Points per Question | 7 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: B - Brisket
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat |
| 2 | Species: Lamb
Primal: K - Side (Belly) | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: M - Variety Meats
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: B - Brisket
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat |
| 5 | Species: Pork
Primal: E - Ham or Leg
Cookery: Dry 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 |
| 7 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: M - Variety Meats
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 7 | Primal: M - Variety Meats
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 8 | Species: Beef
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 9 | Species: Pork
Primal: C - Chuck
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat |
| 10 | Species: Pork
Primal: G - Plate
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
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 |
| 4 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: I - Round | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 12 | Species: Beef
Primal: J - Shoulder
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat |
| 13 | Species: Beef
Primal: J - Shoulder
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 14 | Species: Lamb
Primal: G - Plate | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat |
| 15 | Species: Pork
Primal: E - Ham or Leg
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin 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 |
| 4 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: A - Breast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 17 | Species: Lamb
Primal: E - Ham or Leg
Cookery: Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 18 | Species: Beef
Primal: L - Spareribs
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 19 | Species: Lamb
Primal: F - Loin
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat |
| 20 | Species: Beef
Primal: D - Flank
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 19 - Roasts - Loin 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 |
| 6 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: N - Various Meats
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 22 | Species: Beef
Primal: B - Brisket
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 23 | Species: Lamb
Primal: J - Shoulder
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 24 | Species: Pork
Primal: E - Ham or Leg
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 25 | Species: Beef
Primal: C - Chuck
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
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 |
| 4 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: D - Flank
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 27 | Species: Beef
Primal: H - Rib or Rack | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 28 | Species: Beef
Primal: A - Breast
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat |
| 29 | Species: Lamb
Primal: G - Plate
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat |
| 30 | Species: Pork
Primal: D - Flank | 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 |
| 3 |
| Meat ID Sum |
| 28 |