| Definition | Responses | Score |
| Class 1: Beef Carcass |
| Part | Contestant | Judge |
| 1 | 4312 | 4312 |
| Placing 1 - Cut A | 5 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 4 |
| 50 |
| Class 2: Pork Loin |
| Part | Contestant | Judge |
| 2 | 4123 | 1243 |
| Placing 2 - Cut A | 5 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 4 |
| 41 |
| Class 3: Lamb Carcass |
| Part | Contestant | Judge |
| 3 | 4231 | 3421 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 5 |
| Placing 3 - Cut C | 2 |
| 37 |
| Class 4: Pork Chops |
| 50 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 178 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 1 | 2 |
| 3 | 4 | 4 |
| 4 | 3 | 3 |
| 5 | 4 | 4 |
| 6 | 1 | 1 |
| 7 | 4 | 3 |
| 8 | 4 | 2 |
| 9 | 1 | 1 |
| 10 | 2 | 3 |
| Questions - Points per Question | 5 |
| 30 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | | Cull |
| 7 | | Keep |
| 8 | | Cull |
| 9 | | Keep |
| 10 | | Cull |
| 11 | | Keep |
| 12 | | Cull |
| 13 | | Keep |
| Keep/Cull Point Values | 1: 08
2: 12
3: 07
4: 09
5: 01
6: 14
7: 05
8: 15 |
| |
| Quality Grading |
| |
| Yield Grading |
| |
| Carcass Grading Total |
| |
| Team Activity Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Team Activity Formulation Questions |
| Part | Contestant | Judge |
| 1 | | A |
| 2 | | C |
| 3 | | B |
| 4 | | B |
| 5 | | D |
| 6 | | A |
| 7 | | C |
| 8 | | B |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat |
| 2 | Species: Beef
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: C - Chuck
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: M - Variety Meats
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 5 | Species: Lamb
Primal: F - Loin
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
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 |
| 8 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 7 | Species: Pork
Primal: E - Ham or Leg
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 10 | Species: Pork
Primal: C - Chuck
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
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 |
| 5 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: A - Breast
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat |
| 12 | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: E - Ham or Leg
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 15 | Species: Lamb
Primal: E - Ham or Leg
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
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 |
| 9 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: E - Ham or Leg | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| 17 | Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 18 | | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 19 | | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 20 | | 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 | 3 |
| Meat ID - Points per Cookery | 1 |
| 1 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 22 | Species: Pork
Primal: D - Flank
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 23 | Species: Beef
Primal: F - Loin
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 24 | Species: Pork
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 25 | Species: Beef
Primal: C - Chuck
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round 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 |
| 11 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat |
| 27 | Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 28 | Species: Pork
Primal: M - Variety Meats
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| 29 | Species: Beef
Primal: A - Breast
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 30 | Species: Beef
Primal: D - Flank
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse 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 |
| 7 |
| Meat ID 31-35 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 36-40 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 41 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Team Activity - Keep/Cull Raw Score |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - K/C - Scored in seperate event |
| Part | Contestant | Judge |
| 1 | Cull | Cull |
| 2 | Keep | Keep |
| 3 | Cull | Cull |
| 4 | Keep | Keep |
| 5 | Keep | Cull |
| 6 | Cull | Keep |
| 7 | Keep | Cull |
| 8 | Keep | Keep |
| Team Activity - Keep/Cull Points | 1: 08
2: 12
3: 07
4: 09
5: 01
6: 14
7: 05
8: 15 |
| 0 |
| Team Activity Total |
| 0 |
| Written Exam #1-5 |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | A | B |
| 3 | D | D |
| 4 | B | A |
| 5 | D | B |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam #6-10 |
| Part | Contestant | Judge |
| 6 | A | B |
| 7 | C | C |
| 8 | B | D |
| 9 | D | D |
| 10 | A | D |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #11-15 |
| Part | Contestant | Judge |
| 11 | B | D |
| 12 | C | A |
| 13 | C | C |
| 14 | C | C |
| 15 | A | A |
| Written Exam - Points per Question | 3 |
| 9 |
| Written Exam #16-20 |
| Part | Contestant | Judge |
| 16 | C | C |
| 17 | D | C |
| 18 | A | B |
| 19 | C | A |
| 20 | B | D |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam #21-25 |
| Part | Contestant | Judge |
| 21 | A | B |
| 22 | D | C |
| 23 | D | D |
| 24 | A | C |
| 25 | D | D |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #26-30 |
| Part | Contestant | Judge |
| 26 | D | B |
| 27 | B | B |
| 28 | D | B |
| 29 | B | D |
| 30 | D | B |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam Total |
| 30 |