| Definition | Responses | Score |
| Pork Loin |
| Part | Contestant | Judge |
| 1 | 3241 | 2314 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 3 |
| 44 |
| Lamb Loin |
| Part | Contestant | Judge |
| 2 | 1423 | 1324 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 5 |
| 34 |
| Rib Eye |
| Part | Contestant | Judge |
| 3 | 3241 | 4231 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 5 |
| 40 |
| Bacon |
| Part | Contestant | Judge |
| 4 | 4132 | 3214 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 5 |
| 23 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 141 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 3 | 4 |
| 2 | 2 | 1 |
| 3 | 1 | 2 |
| 4 | 3 | 4 |
| 5 | 4 | 1 |
| 6 | 3 | 4 |
| 7 | 1 | 1 |
| 8 | 4 | 2 |
| 9 | 2 | 1 |
| 10 | 3 | 2 |
| Questions - Points per Question | 5 |
| 5 |
| Keep/Cull |
| |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: Low Select |
| 2 | | Quality: Low Prime |
| 3 | | Quality: High Utility |
| 4 | | Quality: Low Choice |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| 0 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 3.4 | 2.3 |
| 2 | 2.2 | 3.0 |
| 3 | 3.4 | 3.2 |
| 4 | 5.1 | 4.4 |
| 14 |
| Carcass Grading Total |
| 14 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | C |
| 3 | A | D |
| 4 | D | A |
| 5 | C | B |
| 6 | A | C |
| 7 | D | A |
| 8 | C | C |
| 9 | B | B |
| 10 | C | A |
| 11 | B | D |
| 12 | D | D |
| 13 | A | A |
| 14 | C | B |
| 15 | C | B |
| 16 | A | C |
| 17 | D | B |
| 18 | B | D |
| 19 | C | D |
| 20 | D | B |
| 21 | A | A |
| 22 | C | D |
| 23 | D | A |
| 24 | A | A |
| 25 | D | C |
| 26 | A | B |
| 27 | C | B |
| 28 | A | A |
| 29 | B | C |
| 30 | C | C |
| Written Exam - Points per Question | 3 |
| 30 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: G - Plate
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: A - Breast
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 4 | Species: Pork
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: D - Flank
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
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 |
| 2 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 7 | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 8 | Species: Pork
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop | Species: Lamb
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: D - Flank
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat |
| 10 | Species: Pork
Primal: H - Rib or Rack
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
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 |
| 17 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: A - Breast
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 12 | Species: Pork
Primal: G - Plate
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: D - Flank
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 15 | Species: Pork
Primal: M - Variety Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
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 |
| 9 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 17 | Species: Pork
Primal: G - Plate
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 18 | Species: Pork
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 19 | Species: Beef
Primal: C - Chuck
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 20 | Species: Beef
Primal: C - Chuck
Retail: 42 - Steaks - Blade Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone 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 |
| 4 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: C - Chuck
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 22 | Species: Beef
Primal: G - Plate
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 23 | Species: Beef
Primal: J - Shoulder
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 24 | Species: Beef
Primal: A - Breast
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 25 | Species: Beef
Primal: G - Plate
Retail: 51 - Steaks - Round Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin 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 |
| 4 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 27 | Species: Beef
Primal: F - Loin
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat |
| 28 | Species: Beef
Primal: C - Chuck
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat |
| 29 | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 30 | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat | Species: Beef
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 |
| 13 |
| 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 |
| 49 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |