| Definition | Responses | Score |
| Class 1: Beef Top Loin Boneless Steaks |
| Part | Contestant | Judge |
| 1 | 4321 | 2314 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 3 |
| 29 |
| Class 2: Beef Ribeye Steaks |
| Part | Contestant | Judge |
| 2 | 3412 | 2134 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 2 |
| 24 |
| Class 3: Pork Top Loin Chops |
| Part | Contestant | Judge |
| 3 | 2341 | 2431 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 1 |
| 46 |
| Class 4: Lamb Loin Chops |
| Part | Contestant | Judge |
| 4 | 3124 | 2134 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 2 |
| 38 |
| Class 5: Pork Loin Chops |
| Part | Contestant | Judge |
| 5 | 4312 | 3124 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 2 |
| 34 |
| Class 6: T Bone Steaks |
| Part | Contestant | Judge |
| 7 | 4123 | 4123 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 1 |
| Placing 6 - Cut C | 3 |
| 50 |
| Placing Sum |
| 221 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: Low Choice | Quality: Low Choice |
| 2 | Quality: Average Choice | Quality: Low Choice |
| 3 | Quality: Low Choice | Quality: Low Choice |
| 4 | Quality: High Select | 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 |
| 36 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 4.2 | 3.0 |
| 2 | 4.9 | 3.9 |
| 3 | 4.6 | 3.3 |
| 4 | 4.0 | 4.5 |
| 8 |
| Carcass Grading Total |
| 44 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak |
| 2 | | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast |
| 3 | | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak |
| 4 | | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue |
| 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 6-10 |
| Part | Contestant | Judge |
| 6 | | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls) |
| 7 | | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls) |
| 8 | | Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion |
| 9 | | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop |
| 10 | | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak |
| 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 11-15 |
| Part | Contestant | Judge |
| 11 | | Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver |
| 12 | | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks |
| 13 | | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail |
| 14 | | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls) |
| 15 | | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) |
| 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 16-20 |
| Part | Contestant | Judge |
| 16 | | Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak |
| 17 | | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie |
| 18 | | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef |
| 19 | | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork |
| 20 | | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls) |
| 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 21-25 |
| Part | Contestant | Judge |
| 21 | | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney |
| 22 | | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon |
| 23 | | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart |
| 24 | | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak |
| 25 | | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs |
| 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: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast |
| 27 | | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak |
| 28 | | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole) |
| 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 |
| |