| Definition | Responses | Score |
| Class 1: Lamb Carcasses (Questions) |
| Part | Contestant | Judge |
| 1 | 3124 | 2134 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 6 |
| 38 |
| Class 2: Pork Carcasses |
| Part | Contestant | Judge |
| 2 | 4312 | 3421 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 3 |
| 45 |
| Class 3: Beef Short Loins (Questions) |
| Part | Contestant | Judge |
| 3 | 4231 | 4231 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 5 |
| 50 |
| Class 4: Beef Ribs |
| Part | Contestant | Judge |
| 4 | 2314 | 2341 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 5 |
| 45 |
| Class 5: Pork Loins |
| Part | Contestant | Judge |
| 5 | 4132 | 2413 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 6 |
| Placing 5 - Cut C | 3 |
| 26 |
| Class 6: Pork Loin Chops (Questions) |
| Part | Contestant | Judge |
| 7 | 3142 | 3412 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 6 |
| 48 |
| Placing Sum |
| 252 |
| Class #6 Pork Loins Questions |
| Questions - Points per Question | 5 |
| 10 |
| Keep/Cull |
| |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: High Choice |
| 2 | | Quality: High Select |
| 3 | | Quality: Low Choice |
| 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 |
| Part | Contestant | Judge |
| 1 | 1.2 | 3.1 |
| 2 | 3.4 | 2.1 |
| 3 | 4.1 | 4.1 |
| 10 |
| Carcass Grading Total |
| 10 |
| Class #1- Lamb Carcasses Questions |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | C | D |
| 3 | A | B |
| 4 | B | A |
| 5 | A | D |
| Written Exam - Points per Question | 5 |
| 5 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Class #3 Beef Short Loins Questions |
| Formulation Questions - Points per Question | 5 |
| 5 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat |
| 2 | Species: Beef
Primal: G - Plate
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 4 | Species: Lamb
Primal: A - Breast
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
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 |
| 6 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: C - Chuck
Retail: 24 - Roasts - Ribs (Denver Style) | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 7 | Species: Pork
Primal: N - Various Meats
Retail: 07 - Roasts - Blade Boston | Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat |
| 8 | Species: Pork
Primal: C - Chuck
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 9 | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat |
| 10 | Species: Beef
Primal: E - Ham or Leg
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
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 |
| 12 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 12 | Species: Beef
Primal: J - Shoulder
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: E - Ham or Leg
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 15 | Species: Beef
Primal: G - Plate
Retail: 88 - Various - Shank
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap 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 |
| 10 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: G - Plate
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat |
| 17 | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 18 | Species: Beef
Primal: C - Chuck
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 19 | Species: Pork
Primal: E - Ham or Leg
Retail: 41 - Steaks - Arm Steak
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat |
| 20 | Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
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 |
| 12 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: B - Brisket
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 22 | Species: Beef
Primal: D - Flank
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 23 | Species: Beef
Primal: D - Flank
Retail: 71 - Chops - Rib Chop
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 24 | Species: Pork
Primal: E - Ham or Leg
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 25 | Species: Beef
Primal: K - Side (Belly)
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (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 |
| 4 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: J - Shoulder
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat |
| 27 | Species: Beef
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 28 | Species: Pork
Retail: 76 - Variety - Heart
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 29 | Species: Pork
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 30 | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
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 |
| 14 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat |
| 32 | Species: Beef
Primal: D - Flank
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 33 | Species: Pork
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 34 | Species: Beef
Primal: F - Loin
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat |
| 35 | Species: Beef
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
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 |
| 13 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | Species: Pork
Primal: E - Ham or Leg
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 37 | Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 38 | Species: Pork
Primal: C - Chuck
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 39 | Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 40 | Species: Lamb
Primal: A - Breast
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat | Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
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 |
| 7 |
| Meat ID Sum |
| 78 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |