| Definition | Responses | Score |
| Placing Class 1 Bone-In Pork Chops |
| Part | Contestant | Judge |
| 1 | 3421 | 4213 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 2 |
| 34 |
| Placing Class 2 Lamb Bone-In Loin Chops |
| Part | Contestant | Judge |
| 2 | 2143 | 2143 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 4 |
| 50 |
| Placing Sum |
| 84 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 3 |
| 2 | 4 | 4 |
| 3 | 2 | 2 |
| 4 | 3 | 3 |
| 5 | 4 | 4 |
| 6 | 2 | 2 |
| Questions - Points per Question | 5 |
| 25 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 2 | Species: Lamb
Primal: M - Variety Meats | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 3 | Species: Beef
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat |
| 4 | Species: Lamb
Primal: H - Rib or Rack
Retail: 07 - Roasts - Blade Boston
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 5 | Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
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 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 8 | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 9 | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 10 | Species: Lamb
Primal: F - Loin
Retail: 20 - Roasts - Mock Tender Roast | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
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 |
| 17 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat |
| 12 | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 13 | Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 14 | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat |
| 15 | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
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 |
| 19 |
| Meat ID Sum |
| 40 |