| Definition | Responses | Score |
| Beef Carx - Questions |
| Part | Contestant | Judge |
| 1 | 4132 | 4132 |
| Placing 1 - Cut A | 6 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 4 |
| 50 |
| Pork Carx |
| Part | Contestant | Judge |
| 2 | 3412 | 3241 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 4 |
| 42 |
| Beef Loins - Questions |
| Part | Contestant | Judge |
| 3 | 3142 | 1342 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 4 |
| 48 |
| Beef Retail |
| Part | Contestant | Judge |
| 4 | 1234 | 1234 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 4 |
| 50 |
| Lamb Retail |
| Part | Contestant | Judge |
| 5 | 4123 | 2341 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 5 |
| 24 |
| Beef Value Based Pricing |
| Part | Contestant | Judge |
| 7 | 1324 | 1324 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 4 |
| 50 |
| Placing Sum |
| 264 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 4 | 1 |
| 2 | 1 | 4 |
| 3 | 2 | 2 |
| 4 | 3 | 2 |
| 5 | 2 | 4 |
| 6 | 3 | 3 |
| 7 | 1 | 2 |
| 8 | 4 | 1 |
| 9 | 3 | 2 |
| 10 | 1 | 4 |
| Questions - Points per Question | 5 |
| 10 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Keep | Cull |
| 7 | Keep | Keep |
| 8 | Cull | Keep |
| 9 | Cull | Cull |
| 10 | Cull | Keep |
| 11 | Cull | Cull |
| 12 | Keep | Cull |
| 13 | Keep | Keep |
| Keep/Cull Point Values | 1: 5
2: 18
3: 8
4: 4
5: 14
6: 3
7: 5
8: 10 |
| 38 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: Low Choice | Quality: Low Select |
| 2 | Quality: High Standard | Quality: High Select |
| 3 | Quality: High Standard | Quality: High Select |
| 4 | Quality: Low Prime | Quality: Average Choice |
| 5 | Quality: Low Prime | Quality: High Select |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| 16 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 2.3 | 1.6 |
| 2 | 3.9 | 3.5 |
| 3 | 3.9 | 2.7 |
| 4 | 4.1 | 2.8 |
| 5 | 3.2 | 1.5 |
| 10 |
| Carcass Grading Total |
| 26 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | C |
| 3 | D | D |
| 4 | B | A |
| 5 | B | A |
| 6 | D | B |
| 7 | C | D |
| 8 | B | C |
| 9 | A | B |
| 10 | B | B |
| 11 | B | D |
| 12 | A | A |
| 13 | D | D |
| 14 | C | D |
| 15 | D | B |
| 16 | C | D |
| 17 | B | C |
| 18 | B | D |
| 19 | D | B |
| 20 | A | C |
| 21 | B | B |
| 22 | C | C |
| 23 | C | B |
| 24 | B | A |
| 25 | D | C |
| 26 | A | D |
| 27 | B | A |
| 28 | C | A |
| 29 | C | C |
| 30 | B | D |
| Written Exam - Points per Question | 3 |
| 27 |
| 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: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: D - Flank
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat |
| 3 | Species: Lamb
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: C - Chuck
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 9 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 7 | Species: Pork
Primal: I - Round
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 9 | Species: Pork
Primal: F - Loin
Retail: 46 - Steaks - Eye Round Steak
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: E - Ham or Leg
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 12 | Species: Pork
Primal: E - Ham or Leg
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 13 | Species: Pork
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Cookery: Dry or Moist Heat |
| 14 | Species: Beef
Primal: G - Plate
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 15 | Species: Pork
Primal: H - Rib or Rack
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 3 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 17 | Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 18 | Species: Pork
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 19 | Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry or Moist Heat |
| 20 | Species: Pork
Primal: N - Various Meats
Retail: 88 - Various - Shank
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 | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 8 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat |
| 22 | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 23 | Species: Lamb
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 24 | Species: Beef
Primal: C - Chuck
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 25 | Species: Pork
Primal: I - Round
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Lamb
Primal: G - Plate
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 27 | Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 28 | Species: Lamb
Primal: I - Round
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat |
| 29 | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 30 | Species: Lamb
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| 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 | 1 |
| 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 | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 42 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| Team Activity - Questions - Points | 5 |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |