| Definition | Responses | Score |
| Pork Carcasses |
| Part | Contestant | Judge |
| 1 | 3142 | 2341 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 5 |
| 25 |
| Beef Carcasses |
| Part | Contestant | Judge |
| 2 | 3421 | 1234 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 3 |
| 12 |
| Pork Loins |
| Part | Contestant | Judge |
| 3 | 2134 | 2134 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 4 |
| 50 |
| Rib Rolls |
| Part | Contestant | Judge |
| 4 | 1243 | 2413 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 5 |
| Placing 4 - Cut C | 3 |
| 36 |
| Bone in Pork Chops |
| Part | Contestant | Judge |
| 5 | 4312 | 2413 |
| Placing 5 - Cut A | 2 |
| Placing 5 - Cut B | 7 |
| Placing 5 - Cut C | 3 |
| 24 |
| Porter Houses |
| Part | Contestant | Judge |
| 7 | 2143 | 1324 |
| Placing 6 - Cut A | 3 |
| Placing 6 - Cut B | 5 |
| Placing 6 - Cut C | 2 |
| 30 |
| Placing Sum |
| 177 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 2 | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
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 |
| 39 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat |
| 8 | Species: Pork
Primal: J - Shoulder
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 10 | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
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 |
| 26 |
| Meat ID Sum |
| 65 |
| Questions #1-5 |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | B | B |
| 3 | D | A |
| 4 | C | A |
| 5 | B | D |
| Written Exam - Points per Question | 5 |
| 5 |
| Questions #6-10 |
| Part | Contestant | Judge |
| 6 | C | C |
| 7 | A | B |
| 8 | B | A |
| 9 | D | A |
| 10 | C | D |
| Written Exam - Points per Question | 5 |
| 5 |
| Questions Total |
| 10 |