| Definition | Responses | Score |
| Pork Carcasses |
| Part | Contestant | Judge |
| 1 | 3214 | 2341 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 5 |
| 42 |
| Beef Carcasses |
| Part | Contestant | Judge |
| 2 | 3412 | 1234 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 3 |
| 16 |
| Pork Loins |
| Part | Contestant | Judge |
| 3 | 3214 | 2134 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 4 |
| 39 |
| Rib Rolls |
| Part | Contestant | Judge |
| 4 | 4123 | 2413 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 5 |
| Placing 4 - Cut C | 3 |
| 37 |
| Bone in Pork Chops |
| Part | Contestant | Judge |
| 5 | 4213 | 2413 |
| Placing 5 - Cut A | 2 |
| Placing 5 - Cut B | 7 |
| Placing 5 - Cut C | 3 |
| 48 |
| Porter Houses |
| Part | Contestant | Judge |
| 7 | 1234 | 1324 |
| Placing 6 - Cut A | 3 |
| Placing 6 - Cut B | 5 |
| Placing 6 - Cut C | 2 |
| 45 |
| Placing Sum |
| 227 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or 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 Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: G - Plate
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 |
| 44 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat |
| 8 | Species: Pork
Primal: F - Loin
Retail: 89 - Smoked/Cured - Brisket, Corned
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: 16 - Roasts - Frenched Style
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 |
| 35 |
| Meat ID Sum |
| 79 |
| Questions #1-5 |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | B | B |
| 3 | A | A |
| 4 | B | A |
| 5 | D | D |
| Written Exam - Points per Question | 5 |
| 20 |
| Questions #6-10 |
| Part | Contestant | Judge |
| 6 | A | C |
| 7 | D | B |
| 8 | C | A |
| 9 | D | A |
| 10 | A | D |
| Written Exam - Points per Question | 5 |
| 0 |
| Questions Total |
| 20 |