| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 1342 | 1243 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 4 |
| 34 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 3241 | 4321 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 4 |
| 40 |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 1324 | 1432 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 2 |
| 44 |
| Placing Class 4 |
| Part | Contestant | Judge |
| 4 | 1432 | 4231 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 3 |
| 27 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 145 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 3 | 1 |
| 2 | 2 | 3 |
| 4 | 4 | 4 |
| 5 | 2 | 2 |
| 6 | 3 | 1 |
| 7 | 2 | 3 |
| 8 | 3 | 4 |
| Questions - Points per Question | 5 |
| 15 |
| Keep/Cull |
| |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: High Choice |
| 2 | | Quality: High Standard |
| 3 | | Quality: Low Comm. |
| 4 | Quality: Low Standard | Quality: High Utility |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| 0 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 5.7 | 3.1 |
| 2 | 3.2 | 2.2 |
| 3 | 4.4 | 1.7 |
| 4 | 3.5 | 2.7 |
| 5 | 2.1 | |
| 6 | 5.8 | |
| 4 |
| Carcass Grading Total |
| 4 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | E | D |
| 2 | E | E |
| 3 | B | B |
| 4 | D | A |
| 5 | A | B |
| 6 | C | B |
| 7 | B | C |
| 8 | E | D |
| 9 | C | C |
| 10 | A | B |
| 11 | C | A |
| 12 | D | A |
| 13 | B | A |
| 14 | E | E |
| 15 | B | B |
| 16 | E | B |
| 17 | A | D |
| 18 | B | B |
| 19 | C | C |
| 20 | B | E |
| 21 | A | D |
| 22 | D | A |
| 23 | B | A |
| 24 | D | D |
| 25 | C | A |
| 26 | D | B |
| 27 | B | A |
| 28 | B | B |
| 29 | C | C |
| 30 | D | D |
| Written Exam - Points per Question | 2 |
| 22 |
| 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: Lamb
Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: L - Spareribs
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: I - Round
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat |
| 4 | Species: Lamb
Primal: N - Various Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 5 | Species: Beef
Primal: K - Side (Belly)
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
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 |
| 1 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat |
| 7 | Species: Lamb
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: D - Flank
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Moist Heat |
| 9 | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat |
| 10 | Species: Beef
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
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 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: L - Spareribs
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat |
| 12 | Species: Pork
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: M - Variety Meats
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 14 | Species: Beef
Primal: K - Side (Belly)
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat |
| 15 | Species: Pork
Primal: I - Round
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin 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 |
| 3 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: G - Plate
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: J - Shoulder
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 17 | Species: Pork
Primal: C - Chuck
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: E - Ham or Leg
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat |
| 19 | Species: Pork
Primal: G - Plate
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 20 | Species: Pork
Primal: H - Rib or Rack
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
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 |
| 4 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: N - Various Meats
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat |
| 22 | Species: Beef
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 |
| 23 | Species: Lamb
Primal: M - Variety Meats
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 24 | Species: Beef
Primal: K - Side (Belly)
Retail: 88 - Various - Shank
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat |
| 25 | Species: Pork
Primal: M - Variety Meats
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank 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 |
| 10 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: I - Round
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat |
| 27 | Species: Beef
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat |
| 28 | Species: Lamb
Primal: K - Side (Belly)
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat |
| 29 | Species: Pork
Primal: H - Rib or Rack
Retail: 86 - Various - Hocks
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 30 | Species: Beef
Primal: I - Round
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Beef
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 |
| 6 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | Primal: M - Variety Meats
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat | Retail: 17 - Roasts - Fresh Side |
| 32 | Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat | Retail: 12 - Roasts - Center Rib Roast |
| 33 | Primal: J - Shoulder
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat | Retail: 26 - Roasts - Seven (7) Bone Roast |
| 34 | Species: Lamb
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat | Retail: 14 - Roasts - Eye Round Roast |
| 35 | Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat | Retail: 28 - Roasts - Short Ribs |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 0 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat | Retail: 27 - Roasts - Shank Portion |
| 37 | Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat | Retail: 21 - Roasts - Petite Tender |
| 38 | Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat | Retail: 32 - Roasts - Spareribs |
| 39 | Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat | Retail: 10 - Roasts - Brisket, Whole (Bnls) |
| 40 | Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat | Retail: 29 - Roasts - Shoulder Roast (Bnls) |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 0 |
| Meat ID Sum |
| 38 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| Part | Contestant | Judge |
| 1 | | 3142 |
| Team Activity - Placing Cut A | 5 |
| Team Activity - Placing Cut B | 5 |
| Team Activity - Placing Cut C | 5 |
| |
| Team Activity - Questions |
| Part | Contestant | Judge |
| 1 | | B |
| 2 | | C |
| 3 | | C |
| 4 | | C |
| 5 | | D |
| 6 | | C |
| 7 | | B |
| 8 | | C |
| 9 | | B |
| 10 | | A |
| Team Activity - Questions - Points | 5 |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |