| Definition | Responses | Score |
| Placing 1R - Beef Carc. |
| Part | Contestant | Judge |
| 1 | 4231 | 4231 |
| Placing 1 - Cut A | 6 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 6 |
| 50 |
| Placing 2R - Beef Cuts |
| Part | Contestant | Judge |
| 2 | 2134 | 2134 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 6 |
| 50 |
| Placing 3R - Pork Carc. |
| Part | Contestant | Judge |
| 3 | 4213 | 4213 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 4 |
| 50 |
| Placing 4R - Pork Cuts |
| Part | Contestant | Judge |
| 4 | 2341 | 2341 |
| Placing 4 - Cut A | 5 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 5 |
| 50 |
| Placing 5R - Lamb Carc. |
| Part | Contestant | Judge |
| 5 | 1243 | 1234 |
| Placing 5 - Cut A | 5 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 5 |
| 45 |
| Placing 6 - Beef Carc. |
| Part | Contestant | Judge |
| 6 | 4321 | 1423 |
| Placing 6 - Cut A | 3 |
| Placing 6 - Cut B | 6 |
| Placing 6 - Cut C | 4 |
| 21 |
| Placing 7 - Beef Cuts |
| Part | Contestant | Judge |
| 7 | 2314 | 3412 |
| Placing 7 - Cut A | 3 |
| Placing 7 - Cut B | 4 |
| Placing 7 - Cut C | 4 |
| 23 |
| Placing 8 - Pork Carc. |
| Part | Contestant | Judge |
| 8 | 1234 | 1423 |
| Placing 8 - Cut A | 5 |
| Placing 8 - Cut B | 2 |
| Placing 8 - Cut C | 3 |
| 43 |
| Placing 9 - Pork Wole. / Retail |
| Part | Contestant | Judge |
| 9 | 4321 | 1243 |
| Placing 9 - Cut A | 2 |
| Placing 9 - Cut B | 4 |
| Placing 9 - Cut C | 2 |
| 24 |
| Placing 10 - Lamb / Veal Carc. |
| Part | Contestant | Judge |
| 10 | 3142 | 3421 |
| Placing 10 - Cut A | 2 |
| Placing 10 - Cut B | 5 |
| Placing 10 - Cut C | 3 |
| 39 |
| Placing 11 |
| Part | Contestant | Judge |
| 11 | 2314 | |
| |
| Placing 12 |
| Part | Contestant | Judge |
| 12 | 3124 | |
| |
| 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 | High Commercial |
| 2 | High Select | Low Choice |
| 3 | High Commercial | Low Select |
| 4 | Avg. Choice | Low Prime |
| 5 | Avg. Choice | Avg. Prime |
| 6 | Low Standard | High Select |
| 7 | Avg. Choice | High Choice |
| 8 | High Standard | Low Choice |
| 9 | High Standard | Low Choice |
| 10 | High Standard | Low Choice |
| 11 | Low Choice | Avg. Choice |
| 12 | Low Standard | Low Commercial |
| 13 | Low Choice | High Choice |
| 14 | High Commercial | High Select |
| 15 | Low Standard | Low Choice |
| 34 |
| Yield |
| Part | Contestant | Judge |
| 1 | 3.5 | 3.9 |
| 2 | 3.2 | 3.5 |
| 3 | 2.9 | 1.1 |
| 4 | 2.4 | 4.7 |
| 5 | 3.7 | 3.8 |
| 6 | 3.0 | 1.3 |
| 7 | 4.6 | 5.1 |
| 8 | 2.8 | 4.2 |
| 9 | 2.8 | 2.1 |
| 10 | 4.7 | 5.1 |
| 11 | 3.9 | 2.2 |
| 12 | 4.8 | 2.4 |
| 13 | 3.5 | 3.8 |
| 14 | 3.3 | 1.9 |
| 15 | 4.2 | 4.2 |
| 53 |
| Keep/Cull 1 |
| |
| Keep/Cull 2 |
| |
| Specification 1 |
| Part | Contestant | Judge |
| 1 | | 1- Bone, cartilage, connective tissue and backstrap removal
3- Chine / feather bone removal |
| |
| Specification 2 |
| Part | Contestant | Judge |
| 2 | | 5- Diaphragm and/or hanging tender removal
20- Rib number incorrect |
| |
| Specification 3 |
| Part | Contestant | Judge |
| 3 | | 14- Muscle number incorrect |
| |
| Specification 4 |
| Part | Contestant | Judge |
| 4 | | 1- Bone, cartilage, connective tissue and backstrap removal |
| |
| Specification 5 |
| Part | Contestant | Judge |
| 5 | | 6- Fat exceeds recommended depth
11- Length of cut |
| |
| Specification 6 |
| Part | Contestant | Judge |
| 6 | | 1- Bone, cartilage, connective tissue and backstrap removal
13- Lymph gland and associated fat present or removed
14- Muscle number incorrect |
| |
| Specification 7 |
| Part | Contestant | Judge |
| 7 | | 13- Lymph gland and associated fat present or removed
14- Muscle number incorrect
22- Sacral / caudal vertebrae number or removal |
| |
| Specification 8 |
| Part | Contestant | Judge |
| 8 | | 4- Deckle and associated fat removal
7- Fat / skin not trimmed or tapered to proper length |
| |
| Specification 9 |
| Part | Contestant | Judge |
| 9 | | 1- Bone, cartilage, connective tissue and backstrap removal
9- Foot / shank removal location
18- Quality grade / Yield grade |
| |
| Specification 10 |
| Part | Contestant | Judge |
| 10 | | 8- Fat not entirely removed
13- Lymph gland and associated fat present or removed |
| |
| Questions 1 - Beef Carc. |
| Part | Contestant | Judge |
| 1 | 4 | 4 |
| 2 | 3 | 2 |
| 3 | 1 | 3 |
| 4 | 3 | 1 |
| 5 | 2 | 3 |
| 6 | 4 | 1 |
| 7 | 1 | 2 |
| 8 | 1 | 1 |
| 9 | 3 | 2 |
| 10 | 2 | 3 |
| Questions - Points per Question | 5 |
| 10 |
| Questions 2 - Beef Cuts |
| Part | Contestant | Judge |
| 1 | 4 | 4 |
| 2 | 3 | 2 |
| 3 | 2 | 2 |
| 4 | 1 | 4 |
| 5 | 3 | 3 |
| 6 | 3 | 3 |
| 7 | 1 | 1 |
| 8 | 4 | 2 |
| 9 | 1 | 1 |
| 10 | 1 | 4 |
| Questions - Points per Question | 5 |
| 30 |
| Questions 3 - Pork Carc. |
| Part | Contestant | Judge |
| 1 | 1 | 2 |
| 2 | 3 | 3 |
| 3 | 2 | 2 |
| 4 | 4 | 3 |
| 5 | 1 | 1 |
| 6 | 3 | 1 |
| 7 | 4 | 4 |
| 8 | 2 | 2 |
| 9 | 4 | 2 |
| 10 | 3 | 3 |
| Questions - Points per Question | 5 |
| 30 |
| Questions 4 - Pork Cuts |
| Part | Contestant | Judge |
| 1 | 1 | 1 |
| 2 | 2 | 2 |
| 3 | 1 | 1 |
| 4 | 3 | 3 |
| 5 | 3 | 1 |
| 6 | 2 | 3 |
| 7 | 4 | 4 |
| 8 | 2 | 1 |
| 9 | 3 | 2 |
| 10 | 2 | 1 |
| Questions - Points per Question | 5 |
| 25 |
| Questions 5 - Lamb Carc. |
| Part | Contestant | Judge |
| 1 | 4 | 1 |
| 2 | 3 | 4 |
| 3 | 2 | 2 |
| 4 | 3 | 2 |
| 5 | 1 | 1 |
| 6 | 4 | 4 |
| 7 | 1 | 1 |
| 8 | 2 | 3 |
| 9 | 3 | 4 |
| 10 | 2 | 1 |
| Questions - Points per Question | 5 |
| 20 |
| Beef Judging Total |
| 184 |
| Beef Grading Total |
| 87 |
| Overall Beef Total |
| 271 |
| Lamb Judging Total |
| 104 |
| Pork Judging Total |
| 222 |
| Placing Total |
| 395 |
| Specifications Total |
| |
| Questions Total |
| 115 |
| Reasons Total |
| |
| Overall Score |
| 597 |
| Placing 1- Penalty |
| |
| Placing 2 - Penalty |
| |
| Placing 3 - Penalty |
| |
| Placing 4 - Penalty |
| |
| Placing 5 - Penalty |
| |
| Reasons 11 |
| |
| Reasons 12 |
| |