| Definition | Responses | Score |
| Placing Class 1 Pork Carcasses |
| Part | Contestant | Judge |
| 1 | 3124 | 3241 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 3 |
| 39 |
| Placing Class 2 Pork Hams |
| Part | Contestant | Judge |
| 2 | 2314 | 2134 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 5 |
| 47 |
| Placing Class 3 Pork Full Loins |
| Part | Contestant | Judge |
| 3 | 4312 | 4321 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 2 |
| 48 |
| Placing Class 4 Beef Top Sirloin Steaks |
| Part | Contestant | Judge |
| 4 | 2341 | 2431 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 4 |
| 47 |
| Placing Class 5 Beef Porterhouse Steaks |
| Part | Contestant | Judge |
| 5 | 4312 | 3124 |
| Placing 5 - Cut A | 2 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 5 |
| 29 |
| Placing Class 6 Pork Loin Chops |
| Part | Contestant | Judge |
| 7 | 2314 | 2314 |
| Placing 6 - Cut A | 2 |
| Placing 6 - Cut B | 3 |
| Placing 6 - Cut C | 5 |
| 50 |
| Placing Sum |
| 260 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 2 | 1 |
| 2 | 3 | 3 |
| 3 | 2 | 2 |
| 4 | 1 | 1 |
| 5 | 4 | 4 |
| 6 | 1 | 1 |
| 7 | 3 | 3 |
| 8 | 4 | 2 |
| 9 | 3 | |
| 10 | 2 | 2 |
| Questions - Points per Question | 5 |
| 35 |
| Keep/Cull |
| |
| Quality Grading |
| 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 |
| |
| Carcass Grading Total |
| |
| Written Exam |
| Written Exam - Points per Question | 2 |
| |
| 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: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast | Species: Beef
Retail: 40 - Roasts - Tri-Tip Roast |
| 2 | Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs | Species: Beef
Retail: 28 - Roasts - Short Ribs |
| 3 | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak | Species: Beef
Retail: 43 - Steaks - Bottom Round Steak |
| 4 | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched) | Species: Lamb
Retail: 23 - Roasts - Rib Roast (Frenched) |
| 5 | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak | Species: Beef
Retail: 55 - Steaks - T-Bone Steak |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 30 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast | Species: Pork
Retail: 37 - Roasts - Top Loin Roast (Bnls) |
| 7 | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew | Species: Beef
Retail: 82 - Various - Beef for Stew |
| 8 | Species: Pork
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls) | Species: Pork
Retail: 53 - Steaks - Sirloin Cutlets |
| 9 | Species: Pork
Primal: E - Ham or Leg
Retail: 02 - Roasts - Arm Picnic | Species: Pork
Retail: 02 - Roasts - Arm Picnic |
| 10 | Species: Pork
Primal: J - Shoulder
Retail: 67 - Chops - Blade Chop (Bnls) | Species: Pork
Retail: 42 - Steaks - Blade Steak |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 18 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak | Species: Beef
Retail: 46 - Steaks - Eye Round Steak |
| 12 | Species: Lamb
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls) | Species: Beef
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak |
| 13 | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak | Species: Beef
Retail: 83 - Various - Cubed Steak |
| 14 | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak | Species: Beef
Retail: 45 - Steaks - Eye Steak (Bnls) |
| 15 | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched) | Species: Lamb
Retail: 72 - Chops - Rib Chop (Frenched) |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 20 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls) | Species: Pork
Retail: 68 - Chops - Butterflied Chop (Bnls) |
| 17 | Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) | Species: Beef
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls) |
| 18 | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop | Species: Pork
Retail: 67 - Chops - Blade Chop (Bnls) |
| 19 | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart | Species: Pork
Retail: 76 - Variety - Heart |
| 20 | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork | Species: Pork
Retail: 85 - Various - Ground Pork |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 24 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs | Species: Pork
Retail: 32 - Roasts - Spareribs |
| 22 | Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls) | Species: Beef
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) |
| 23 | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast | Species: Beef
Retail: 14 - Roasts - Eye Round Roast |
| 24 | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice | Species: Pork
Retail: 90 - Smoked/Cured - Center Slice |
| 25 | Species: Pork
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs | Species: Pork
Retail: 69 - Chops - Country Style Ribs |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 26 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls) | Species: Beef
Retail: 54 - Steaks - Skirt Steak (Bnls) |
| 27 | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail | Species: Beef
Retail: 79 - Variety - Oxtail |
| 28 | Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney | Species: Pork
Retail: 77 - Variety - Kidney |
| 29 | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls) | Species: Beef
Retail: 60 - Steaks - Top Loin (Bnls) Steak |
| 30 | Species: Pork
Primal: N - Various Meats
Retail: 99 - Smoked/Cured - Sliced Bacon | Species: Pork
Retail: 99 - Smoked/Cured - Sliced Bacon |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 24 |
| Meat ID 31-35 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 36-40 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 142 |
| Reasons 1 Pork Hams |
| Part | Contestant | Judge |
| 1 | 47 | 50 |
| 47 |
| Reasons 2 Beef Porterhouse Steaks |
| |
| Reasons 3 Pork Carcasses |
| |
| Reasons Total |
| 47 |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |