| Definition | Responses | Score |
| Placing Class 1 - Pork Loin Chops |
| Part | Contestant | Judge |
| 1 | 2341 | 2143 |
| Placing 1 - Cut A | 5 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 6 |
| 34 |
| Placing Class 2 - Hams |
| Part | Contestant | Judge |
| 2 | 1423 | 3142 |
| Placing 2 - Cut A | 5 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 3 |
| 24 |
| Placing Class 3 - Beef Full Loins |
| Part | Contestant | Judge |
| 3 | 1243 | 4132 |
| Placing 3 - Cut A | 5 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 5 |
| 28 |
| Placing Class 4 - Ribbed Lamb Cx |
| Part | Contestant | Judge |
| 4 | 2134 | 2341 |
| Placing 4 - Cut A | 6 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 6 |
| 35 |
| Placing Class 5 - Beef Cx |
| Part | Contestant | Judge |
| 5 | 1423 | 4123 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 4 |
| Placing 5 - Cut C | 5 |
| 46 |
| Placing Class 6 - Pork Cx |
| Part | Contestant | Judge |
| 7 | 3142 | 3124 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 4 |
| Placing 6 - Cut C | 3 |
| 47 |
| Placing Sum |
| 214 |
| Questions on Placing Classes |
| Questions - Points per Question | 5 |
| |
| 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: Pork
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: C - Chuck
Retail: 24 - Roasts - Ribs (Denver Style) | Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: C - Chuck
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat |
| 4 | Species: Pork
Primal: F - Loin
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: C - Chuck
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 19 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: H - Rib or Rack
Retail: 46 - Steaks - Eye Round Steak | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat |
| 7 | Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat |
| 8 | Species: Beef
Primal: B - Brisket
Retail: 80 - Variety - Tongue
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 9 | Species: Beef
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 10 | Species: Pork
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 13 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 12 | Species: Pork
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 15 | Species: Beef
Primal: G - Plate
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 14 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 17 | Species: Beef
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat |
| 18 | Species: Pork
Primal: J - Shoulder
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat |
| 19 | Species: Pork
Primal: C - Chuck
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat |
| 20 | Species: Beef
Primal: C - Chuck
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 15 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat |
| 22 | Species: Beef
Primal: D - Flank
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 23 | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 24 | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat |
| 25 | Species: Beef
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 8 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat |
| 27 | Species: Beef
Primal: C - Chuck
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat |
| 28 | Species: Lamb
Primal: N - Various Meats
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 29 | Species: Pork
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 30 | Species: Beef
Primal: E - Ham or Leg
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | Species: Beef
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat | |
| 32 | Species: Pork
Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat | |
| 33 | Species: Lamb
Primal: C - Chuck
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat | |
| 34 | Species: Beef
Primal: C - Chuck
Retail: 01 - Roasts - American Style
Cookery: Moist Heat | |
| 35 | Species: Beef
Primal: E - Ham or Leg
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat | |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 0 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | Species: Lamb
Primal: E - Ham or Leg
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat | |
| 37 | Species: Beef
Primal: G - Plate
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry Heat | |
| 38 | Species: Beef
Primal: C - Chuck
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat | |
| 39 | Species: Beef
Primal: L - Spareribs
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | |
| 40 | Species: Beef
Primal: G - Plate
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat | |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 0 |
| Meat ID Sum |
| 79 |
| Reasons 1 - Pork Loin Chops |
| Part | Contestant | Judge |
| 1 | 35 | 50 |
| 35 |
| Reasons 2 - Beef Cx |
| Part | Contestant | Judge |
| 2 | 36 | 50 |
| 36 |
| Reasons 3 - Pork Cx |
| Part | Contestant | Judge |
| 1 | 38 | 50 |
| 38 |
| Reasons Total |
| 109 |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |