| Definition | Responses | Score |
| Beef Carcasses - Class 1 |
| Part | Contestant | Judge |
| 1 | | 4321 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 3 |
| |
| Pork Carcasses - Class 2 |
| Part | Contestant | Judge |
| 2 | | 4321 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 3 |
| |
| Pork Hams - Class 3 |
| Part | Contestant | Judge |
| 3 | | 4231 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 2 |
| |
| T-Bone Steaks - Class 4 |
| Part | Contestant | Judge |
| 4 | 1243 | 1243 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 4 |
| 50 |
| Center Cut Ham Slices Retail - Class 5 |
| Part | Contestant | Judge |
| 5 | 1432 | 1432 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 3 |
| 50 |
| Pork Rib Chops - Class 6 |
| Part | Contestant | Judge |
| 7 | 3142 | 3142 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 3 |
| Placing 6 - Cut C | 3 |
| 50 |
| Placing Sum |
| 150 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | C | A |
| 2 | A | C |
| 3 | D | A |
| 4 | B | D |
| 5 | A | B |
| 6 | D | D |
| 7 | B | C |
| 8 | B | D |
| 9 | D | A |
| 10 | A | A |
| 11 | B | D |
| 12 | D | C |
| 13 | A | B |
| 14 | C | A |
| 15 | A | D |
| 16 | C | A |
| 17 | C | A |
| 18 | A | C |
| 19 | D | A |
| 20 | B | A |
| 21 | C | D |
| 22 | A | A |
| 23 | C | A |
| 24 | A | A |
| 25 | D | B |
| 26 | B | D |
| 27 | D | D |
| 28 | D | D |
| 29 | C | C |
| 30 | B | B |
| Written Exam - Points per Question | 2 |
| 16 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: K - Side (Belly)
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 5 | | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: F - Loin
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 7 | | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 9 | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 10 | | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 12 | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 13 | Species: Pork
Primal: K - Side (Belly)
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: M - Variety Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 15 | Species: Beef
Primal: D - Flank
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 12 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: H - Rib or Rack
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 17 | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 18 | | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 19 | Species: Pork
Primal: G - Plate
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 20 | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 14 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: E - Ham or Leg
Retail: 86 - Various - Hocks
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat |
| 22 | Species: Lamb
Primal: E - Ham or Leg
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 23 | Species: Beef
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 24 | | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 25 | Species: Beef
Primal: C - Chuck
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Lamb
Primal: K - Side (Belly)
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 27 | Species: Pork
Primal: L - Spareribs
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 28 | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 29 | Species: Beef
Primal: C - Chuck
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat |
| 30 | Species: Lamb
Primal: G - Plate
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 2 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID Sum |
| 54 |