| Definition | Responses | Score |
| Pork Carcasses |
| Part | Contestant | Judge |
| 1 | 4312 | 3241 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 3 |
| 37 |
| Ribs |
| Part | Contestant | Judge |
| 2 | 4132 | 1243 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 2 |
| 38 |
| Full Loins |
| Part | Contestant | Judge |
| 3 | 4213 | 4321 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 6 |
| Placing 3 - Cut C | 5 |
| 33 |
| Pork Loins |
| Part | Contestant | Judge |
| 4 | 2314 | 2314 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 3 |
| 50 |
| Rib Chops |
| Part | Contestant | Judge |
| 5 | 1324 | 1324 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 6 |
| Placing 5 - Cut C | 3 |
| 50 |
| T-Bones |
| Part | Contestant | Judge |
| 7 | 4231 | 4213 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 4 |
| 46 |
| Placing Sum |
| 254 |
| Questions (1-5 Pork Loins / 6-10 T-Bones) |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 4 | 4 |
| 3 | 4 | 4 |
| 4 | 3 | 3 |
| 5 | 2 | 2 |
| 6 | 4 | 4 |
| 7 | 2 | 2 |
| 8 | 3 | 3 |
| 9 | 1 | 1 |
| 10 | 4 | 2 |
| Questions - Points per Question | 5 |
| 45 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 2 | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 3 | Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Moist Heat |
| 4 | Species: Pork
Primal: K - Side (Belly)
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 5 | Species: Pork
Primal: J - Shoulder
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
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 |
| 24 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 8 | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: G - Plate
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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 |
| 20 |
| Meat ID Sum |
| 44 |
| Pork Carcasses |
| Part | Contestant | Judge |
| 1 | 30 | 50 |
| 30 |
| Reasons Total |
| 30 |