| Definition | Responses | Score |
| Placing 1R - Beef Carc. |
| Part | Contestant | Judge |
| 1 | 4321 | 4312 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 3 |
| 47 |
| Placing 2R - Beef Cuts |
| Part | Contestant | Judge |
| 2 | 2314 | 2314 |
| Placing 2 - Cut A | 6 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 3 |
| 50 |
| Placing 3R - Pork Carc. |
| Part | Contestant | Judge |
| 3 | 4312 | 3412 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 5 |
| 48 |
| Placing 4R - Pork Cuts |
| Part | Contestant | Judge |
| 4 | 3241 | 3241 |
| Placing 4 - Cut A | 5 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 4 |
| 50 |
| Placing 5R - Lamb Carc. |
| Part | Contestant | Judge |
| 5 | 4321 | 4213 |
| Placing 5 - Cut A | 5 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 3 |
| 41 |
| Placing 6 - Beef Carc. |
| Part | Contestant | Judge |
| 6 | 4132 | 4132 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 6 |
| Placing 6 - Cut C | 3 |
| 50 |
| Placing 7 - Beef Cuts |
| Part | Contestant | Judge |
| 7 | 2314 | 2143 |
| Placing 7 - Cut A | 4 |
| Placing 7 - Cut B | 3 |
| Placing 7 - Cut C | 3 |
| 41 |
| Placing 8 - Pork Carc. |
| Part | Contestant | Judge |
| 8 | 3421 | 3421 |
| Placing 8 - Cut A | 2 |
| Placing 8 - Cut B | 3 |
| Placing 8 - Cut C | 4 |
| 50 |
| Placing 9 - Pork Wole. / Retail |
| Part | Contestant | Judge |
| 9 | 2341 | 2341 |
| Placing 9 - Cut A | 2 |
| Placing 9 - Cut B | 4 |
| Placing 9 - Cut C | 4 |
| 50 |
| Placing 10 - Lamb / Veal Carc. |
| Part | Contestant | Judge |
| 10 | 4321 | 3421 |
| Placing 10 - Cut A | 3 |
| Placing 10 - Cut B | 2 |
| Placing 10 - Cut C | 4 |
| 47 |
| Placing 11 |
| |
| Placing 12 |
| |
| Reasons 1 - Beef Carc. |
| |
| Reasons 2 - Beef Cuts |
| |
| Reasons 3 - Pork Carc. |
| |
| Reasons 4 - Pork Cuts |
| |
| Reasons 5 - Lamb Carc. |
| |
| Quality |
| Part | Contestant | Judge |
| 1 | High Choice | Low Prime |
| 2 | High Choice | Avg. Choice |
| 3 | Low Prime | High Choice |
| 4 | Low Prime | Avg. Prime |
| 5 | High Choice | Avg. Choice |
| 6 | High Choice | High Commercial |
| 7 | Avg. Choice | Avg. Choice |
| 8 | High Choice | Avg. Choice |
| 9 | High Choice | Avg. Choice |
| 10 | Avg. Choice | Low Choice |
| 11 | Low Choice | Low Choice |
| 12 | High Select | Low Select |
| 13 | High Choice | High Choice |
| 14 | Avg. Choice | Low Choice |
| 15 | Low Choice | Low Choice |
| 120 |
| Yield |
| Part | Contestant | Judge |
| 1 | 4.6 | 4.7 |
| 2 | 3.7 | 3.6 |
| 3 | 5.2 | 5.4 |
| 4 | 5.5 | 5.1 |
| 5 | 4.8 | 4.3 |
| 6 | 4.6 | 3.5 |
| 7 | 5.0 | 4.4 |
| 8 | 3.0 | 2.9 |
| 9 | 4.8 | 4.6 |
| 10 | 4.5 | 4.0 |
| 11 | 2.0 | 1.8 |
| 12 | 2.8 | 2.4 |
| 13 | 4.4 | 4.8 |
| 14 | 3.9 | 4.1 |
| 15 | 4.1 | 4.0 |
| 100 |
| Keep/Cull 1 |
| |
| Keep/Cull 2 |
| |
| Specification 1 |
| Part | Contestant | Judge |
| 1 | | 1- Bone, cartilage, connective tissue and backstrap removal
8- Fat not entirely removed
13- Lymph gland and associated fat present or removed |
| |
| Specification 2 |
| Part | Contestant | Judge |
| 2 | | 23- Meets all specifications |
| |
| Specification 3 |
| Part | Contestant | Judge |
| 3 | | 1- Bone, cartilage, connective tissue and backstrap removal
10- Hip bone or cartilage exposed or removed |
| |
| Specification 4 |
| Part | Contestant | Judge |
| 4 | | 6- Fat exceeds recommended depth
12- (False) Lean exposure |
| |
| Specification 5 |
| Part | Contestant | Judge |
| 5 | | 6- Fat exceeds recommended depth
10- Hip bone or cartilage exposed or removed
11- Length of cut |
| |
| Specification 6 |
| Part | Contestant | Judge |
| 6 | | 6- Fat exceeds recommended depth
14- Muscle number incorrect
20- Rib number incorrect |
| |
| Specification 7 |
| Part | Contestant | Judge |
| 7 | | 20- Rib number incorrect |
| |
| Specification 8 |
| Part | Contestant | Judge |
| 8 | | 23- Meets all specifications |
| |
| Specification 9 |
| Part | Contestant | Judge |
| 9 | | 11- Length of cut |
| |
| Specification 10 |
| Part | Contestant | Judge |
| 10 | | 1- Bone, cartilage, connective tissue and backstrap removal
5- Diaphragm and/or hanging tender removal
20- Rib number incorrect |
| |
| Questions 1 - Beef Carc. |
| Part | Contestant | Judge |
| 1 | 4 | 2 |
| 2 | 2 | 1 |
| 3 | 1 | 1 |
| 4 | 4 | 4 |
| 5 | 3 | 3 |
| 6 | 1 | 1 |
| 7 | 1 | 4 |
| 8 | 4 | 3 |
| 9 | 1 | 2 |
| 10 | 1 | 3 |
| Questions - Points per Question | 5 |
| 20 |
| Questions 2 - Beef Cuts |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 3 | 3 |
| 3 | 1 | 1 |
| 4 | 4 | 4 |
| 5 | 4 | 4 |
| 6 | 1 | 1 |
| 7 | 4 | 4 |
| 8 | 2 | 2 |
| 9 | 3 | 3 |
| 10 | 3 | 3 |
| Questions - Points per Question | 5 |
| 50 |
| Questions 3 - Pork Carc. |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 3 | 3 |
| 3 | 4 | 4 |
| 4 | 2 | 2 |
| 5 | 2 | 4 |
| 6 | 2 | 1 |
| 7 | 4 | 4 |
| 8 | 3 | 2 |
| 9 | 2 | 2 |
| 10 | 1 | 1 |
| Questions - Points per Question | 5 |
| 35 |
| Questions 4 - Pork Cuts |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 1 | 1 |
| 3 | 2 | 3 |
| 4 | 2 | 2 |
| 5 | 3 | 3 |
| 6 | 1 | 1 |
| 7 | | 4 |
| 8 | | 2 |
| 9 | 3 | 3 |
| 10 | 2 | 2 |
| Questions - Points per Question | 5 |
| 35 |
| Questions 5 - Lamb Carc. |
| Part | Contestant | Judge |
| 1 | 3 | 4 |
| 2 | 1 | 4 |
| 3 | 1 | 1 |
| 4 | 3 | 1 |
| 5 | 1 | 3 |
| 6 | 4 | 4 |
| 7 | 1 | 1 |
| 8 | 4 | 4 |
| 9 | 1 | 1 |
| 10 | 2 | 2 |
| Questions - Points per Question | 5 |
| 30 |
| Beef Judging Total |
| 258 |
| Beef Grading Total |
| 220 |
| Overall Beef Total |
| 478 |
| Lamb Judging Total |
| 118 |
| Pork Judging Total |
| 268 |
| Placing Total |
| 474 |
| Specifications Total |
| |
| Questions Total |
| 170 |
| Reasons Total |
| |
| Overall Score |
| 864 |
| Placing 1- Penalty |
| |
| Placing 2 - Penalty |
| |
| Placing 3 - Penalty |
| |
| Placing 4 - Penalty |
| |
| Placing 5 - Penalty |
| |
| Reasons 11 |
| |
| Reasons 12 |
| |