| Definition | Responses | Score |
| Placing Class 1- Beef Carcass |
| Part | Contestant | Judge |
| 1 | 1342 | 3142 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 4 |
| 48 |
| Placing Class 2-Pork Carcass |
| Part | Contestant | Judge |
| 2 | 1324 | 3241 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 3 |
| 28 |
| Placing Class 3- Hams |
| Part | Contestant | Judge |
| 3 | 4321 | 2143 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 5 |
| Placing 3 - Cut C | 4 |
| 16 |
| Placing Class 4-T-Bone retail |
| Part | Contestant | Judge |
| 4 | 2413 | 2431 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 4 |
| 46 |
| Placing Class 5-Pork Rib Chop retail |
| Part | Contestant | Judge |
| 5 | 2314 | 3214 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 7 |
| Placing 5 - Cut C | 4 |
| 47 |
| Placing Class 6-Lamb Loin Chop retail |
| Part | Contestant | Judge |
| 7 | 4231 | 1342 |
| Placing 6 - Cut A | 3 |
| Placing 6 - Cut B | 6 |
| Placing 6 - Cut C | 4 |
| 9 |
| Placing Sum |
| 194 |
| Questions on Placing Classes |
| Questions - Points per Question | 5 |
| |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Keep | Keep |
| 7 | Cull | Cull |
| 8 | Cull | Cull |
| 9 | Keep | Keep |
| 10 | Keep | Keep |
| 11 | Keep | Keep |
| 12 | Keep | Cull |
| 13 | Cull | Cull |
| Keep/Cull Point Values | 1: 09
2: 05
3: 04
4: 11
5: 15
6: 15
7: 04
8: 07 |
| 0 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: Average Prime | Quality: Low Prime |
| 2 | Quality: Average Choice | Quality: High Select |
| 3 | Quality: High Select | Quality: Average Prime |
| 4 | Quality: High Standard | Quality: Average 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 |
| 10 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 4.0 | 5.1 |
| 2 | 5.5 | 2.3 |
| 3 | 5.0 | 4.1 |
| 4 | 4.3 | 2.9 |
| 4 |
| Carcass Grading Total |
| 14 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | B | A |
| 3 | B | A |
| 4 | C | C |
| 5 | C | D |
| 6 | C | A |
| 7 | C | C |
| 8 | D | B |
| 9 | A | A |
| 10 | C | C |
| 11 | B | B |
| 12 | C | C |
| 13 | D | A |
| 14 | A | A |
| 15 | A | B |
| 16 | | A |
| 17 | B | B |
| 18 | D | B |
| 19 | A | D |
| 20 | B | A |
| 21 | C | C |
| 22 | A | A |
| 23 | C | A |
| 24 | D | D |
| 25 | D | D |
| Written Exam - Points per Question | 2 |
| 24 |
| Formulation Solution |
| Part | Contestant | Judge |
| 1 | 02 | 05 |
| Formulation Solution - Points per Question | 10 |
| 0 |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | B | B |
| 3 | C | C |
| 4 | D | D |
| 5 | E | C |
| 6 | D | A |
| 7 | C | D |
| 8 | B | C |
| Formulation Questions - Points per Question | 5 |
| 20 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: N - Various Meats
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 2 | Species: Beef
Primal: M - Variety Meats
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 3 | Species: Lamb
Primal: H - Rib or Rack
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 4 | Species: Beef
Retail: 76 - Variety - Heart
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 5 | Primal: A - Breast
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
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 |
| 8 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Retail: 01 - Roasts - American Style
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 7 | Species: Pork
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 8 | Species: Pork
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat |
| 9 | Species: Pork
Primal: A - Breast
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 10 | Species: Pork
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
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 |
| 9 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: I - Round
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat |
| 12 | Species: Lamb
Primal: J - Shoulder
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 13 | Species: Beef
Primal: K - Side (Belly)
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: J - Shoulder | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat |
| 15 | Species: Lamb
Primal: L - Spareribs
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - 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 |
| 4 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Retail: 77 - Variety - Kidney | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 17 | Species: Lamb
Primal: C - Chuck | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 18 | Species: Pork
Primal: E - Ham or Leg | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 19 | Species: Beef
Retail: 16 - Roasts - Frenched Style | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 20 | Species: Beef
Primal: K - Side (Belly) | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
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 |
| 5 |
| Meat ID 21-25 |
| 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 |
| 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 |
| 26 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Processed Bacon Placing |
| Part | Contestant | Judge |
| 1 | 4321 | 4231 |
| Team Activity - Placing Cut A | 3 |
| Team Activity - Placing Cut B | 5 |
| Team Activity - Placing Cut C | 5 |
| 45 |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| 45 |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |