| Definition | Responses | Score |
| Placing Class 1 |
| |
| Placing Class 2 |
| |
| Placing Class 3 |
| |
| Placing Class 4 |
| |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| |
| 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 |
| Part | Contestant | Judge |
| 1 | A | B |
| 2 | D | C |
| 3 | C | D |
| 4 | A | A |
| 5 | C | A |
| 6 | A | A |
| 7 | C | C |
| 8 | D | D |
| 9 | C | B |
| 10 | A | A |
| 11 | A | B |
| 12 | A | D |
| 13 | D | A |
| 14 | D | D |
| 15 | C | C |
| 16 | A | C |
| 17 | D | D |
| 18 | A | C |
| 19 | A | B |
| 20 | A | B |
| 21 | D | D |
| 22 | D | B |
| 23 | C | C |
| 24 | B | B |
| 25 | B | A |
| Written Exam - Points per Question | 4 |
| 44 |
| Formulation Solution |
| Part | Contestant | Judge |
| 1 | 08 | 05 |
| Formulation Solution - Points per Question | 10 |
| 0 |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | D | A |
| 2 | B | B |
| 3 | C | C |
| 4 | C | D |
| 5 | C | C |
| 6 | A | A |
| 7 | A | C |
| 8 | C | C |
| Formulation Questions - Points per Question | 5 |
| 25 |
| Meat ID 1-5 |
| 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 |
| 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 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 0 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 19 | Primal: J - Shoulder | |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 0 |
| 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 |
| Part | Contestant | Judge |
| 35 | 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 |
| 0 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 39 | 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 |
| 0 |
| Meat ID Sum |
| 0 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| Part | Contestant | Judge |
| 1 | | 2134 |
| Team Activity - Placing Cut A | 2 |
| Team Activity - Placing Cut B | 5 |
| Team Activity - Placing Cut C | 3 |
| |
| Team Activity - Questions |
| Team Activity - Questions - Points | 5 |
| |
| Team Activity - Keep/Cull |
| Part | Contestant | Judge |
| 1 | | Cull |
| 2 | | Cull |
| 3 | | Cull |
| 4 | | Keep |
| 5 | | Keep |
| 6 | | Cull |
| 7 | | Keep |
| 8 | | Keep |
| Team Activity - Keep/Cull Points | 1: 2
2: 14
3: 5
4: 13
5: 16
6: 10
7: 8
8: 13 |
| |
| Team Activity Total |
| |
| Knowledge Exam |
| Part | Contestant | Judge |
| 1 | | 100 |
| |
| Meat Formulation |
| |
| Practicum 3 |
| |