| Definition | Responses | Score |
| Class 1 - Beef Ribs |
| Part | Contestant | Judge |
| 1 | 2143 | 4321 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 4 |
| 18 |
| Class 2 - Beef Rib Steak |
| Part | Contestant | Judge |
| 2 | 1234 | 1324 |
| Placing 2 - Cut A | 5 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 6 |
| 47 |
| Class 3 - Pork Loin |
| Part | Contestant | Judge |
| 3 | 4231 | 2431 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 5 |
| 46 |
| Class 4 - Pork Hams |
| Part | Contestant | Judge |
| 4 | 4132 | 2431 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 6 |
| Placing 4 - Cut C | 2 |
| 28 |
| Class 5 - PH/T-Bone Steaks |
| Part | Contestant | Judge |
| 5 | 3214 | 2314 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 5 |
| 46 |
| Class 6 - Beef Shortloin |
| Part | Contestant | Judge |
| 7 | 3124 | 2314 |
| Placing 6 - Cut A | 3 |
| Placing 6 - Cut B | 3 |
| Placing 6 - Cut C | 6 |
| 41 |
| Placing Sum |
| 226 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | | 1 |
| 2 | | 2 |
| 3 | | 4 |
| 4 | | 1 |
| 5 | | 1 |
| 6 | | 1 |
| 7 | | 2 |
| 8 | | 1 |
| 9 | | 4 |
| 10 | | 1 |
| Questions - Points per Question | 10 |
| |
| 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
Primal: I - Round
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat |
| 2 | Species: Lamb
Primal: F - Loin
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: N - Various Meats
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: H - Rib or Rack
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 5 | Species: Lamb
Primal: D - Flank
Retail: 76 - Variety - Heart
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 |
| 10 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: K - Side (Belly)
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat |
| 7 | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 8 | Species: Beef
Primal: L - Spareribs
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 9 | Species: Lamb
Primal: F - Loin
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 35 - Roasts - Tip Roast (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 |
| 7 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: F - Loin
Retail: 86 - Various - Hocks
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 12 | Species: Beef
Primal: D - Flank
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 13 | Species: Beef
Primal: M - Variety Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: C - Chuck
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 15 | Species: Beef
Primal: A - Breast
Retail: 86 - Various - Hocks
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced 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 |
| 9 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: L - Spareribs
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 17 | Species: Lamb
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: D - Flank
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: A - Breast
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 20 | Species: Pork
Primal: K - Side (Belly)
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin 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 |
| 6 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Lamb
Primal: G - Plate
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 22 | Species: Pork
Primal: F - Loin
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat |
| 23 | Species: Beef
Primal: K - Side (Belly)
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 24 | Species: Lamb
Primal: E - Ham or Leg
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 25 | Species: Beef
Primal: J - Shoulder
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse 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 |
| 7 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: E - Ham or Leg
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat |
| 27 | Species: Pork
Primal: M - Variety Meats
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 28 | Species: Beef
Primal: B - Brisket
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat |
| 29 | Species: Lamb
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 30 | Species: Beef
Primal: E - Ham or Leg
Retail: 80 - Variety - Tongue
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (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 |
| 10 |
| Meat ID 31-35 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 36-40 |
| Meat ID - Points per Species | 2 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 49 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |