| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 4123 | 4132 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 2 |
| 48 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 3124 | 3124 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 3 |
| 50 |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 2314 | 2134 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 4 |
| 47 |
| Placing Class 4 |
| Part | Contestant | Judge |
| 4 | 1243 | 1342 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 4 |
| 38 |
| Placing Class 5 |
| Part | Contestant | Judge |
| 5 | 2431 | 2431 |
| Placing 5 - Cut A | 2 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 4 |
| 50 |
| Placing Class 6 |
| Part | Contestant | Judge |
| 7 | 2341 | 2314 |
| Placing 6 - Cut A | 2 |
| Placing 6 - Cut B | 4 |
| Placing 6 - Cut C | 2 |
| 48 |
| Placing Sum |
| 281 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 3 |
| 2 | 1 | 2 |
| 3 | 2 | 3 |
| 4 | 4 | 1 |
| 5 | 2 | 4 |
| 6 | 4 | 4 |
| 7 | 4 | 1 |
| 8 | 3 | 4 |
| 9 | 2 | 2 |
| 10 | 3 | 3 |
| Questions - Points per Question | 5 |
| 15 |
| Keep/Cull |
| |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: High Select |
| 2 | | Quality: Average Choice |
| 3 | | Quality: Average Choice |
| 4 | Quality: High Choice | Quality: Low Standard |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| 0 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 4.3 | 1.2 |
| 2 | 2.5 | 2.4 |
| 3 | 4.5 | 2.1 |
| 4 | 1.1 | 1.2 |
| 20 |
| Carcass Grading Total |
| 20 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | D | C |
| 3 | C | D |
| 4 | A | A |
| 5 | D | A |
| 6 | A | A |
| 7 | D | C |
| 8 | D | D |
| 9 | C | B |
| 10 | B | A |
| 11 | B | B |
| 12 | C | D |
| 13 | A | A |
| 14 | D | D |
| 15 | D | C |
| 16 | D | C |
| 17 | D | D |
| 18 | A | C |
| 19 | A | B |
| 20 | B | B |
| 21 | D | D |
| 22 | C | B |
| 23 | B | C |
| 24 | E | B |
| 25 | A | 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 | B | A |
| 2 | D | B |
| 3 | B | C |
| 4 | B | D |
| 5 | C | C |
| 6 | C | A |
| 7 | A | C |
| 8 | D | C |
| Formulation Questions - Points per Question | 5 |
| 5 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: I - Round
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: L - Spareribs
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 4 | Species: Pork
Primal: L - Spareribs
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
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 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: E - Ham or Leg
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 7 | Species: Lamb
Primal: D - Flank
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: H - Rib or Rack
Retail: 06 - Roasts - Blade Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat |
| 9 | Species: Pork
Primal: K - Side (Belly)
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 10 | Species: Beef
Primal: L - Spareribs
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: F - Loin
Retail: 88 - Various - Shank
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 12 | Species: Pork
Primal: B - Brisket
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 13 | Species: Lamb
Primal: K - Side (Belly)
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat |
| 14 | Species: Pork
Primal: L - Spareribs
Retail: 68 - Chops - Butterflied Chop (Bnls) | Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat |
| 15 | Species: Pork
Primal: E - Ham or Leg
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: 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 |
| 6 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: E - Ham or Leg
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat |
| 17 | Species: Lamb
Primal: N - Various Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 18 | Species: Pork
Primal: I - Round
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: N - Various Meats
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat |
| 20 | Species: Pork
Primal: K - Side (Belly)
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
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 |
| 3 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 22 | Species: Beef
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat |
| 23 | Species: Beef
Primal: E - Ham or Leg
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat |
| 24 | Species: Pork
Primal: E - Ham or Leg
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 25 | Species: Pork
Primal: K - Side (Belly)
Retail: 84 - Various - Ground Beef
Cookery: 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 |
| 9 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Beef
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat |
| 27 | Species: Pork
Primal: M - Variety Meats
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat |
| 28 | Species: Beef
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat |
| 29 | Species: Beef
Primal: D - Flank
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 30 | Species: Lamb
Primal: M - Variety Meats
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib 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 |
| 5 |
| 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 |
| 36 |
| 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 |
| |
| Meat Formulation |
| |
| Practicum 3 |
| |