| Definition | Responses | Score |
| Pork Carcasses |
| Part | Contestant | Judge |
| 1 | 3241 | 2314 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 2 |
| 45 |
| Pork Hams |
| Part | Contestant | Judge |
| 2 | 3421 | 3214 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 4 |
| 39 |
| Pork Whole Loins |
| Part | Contestant | Judge |
| 3 | 1432 | 4321 |
| Placing 3 - Cut A | 5 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 2 |
| 31 |
| Beef T Bone Steaks |
| Part | Contestant | Judge |
| 4 | 2143 | 2134 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 5 |
| 45 |
| Lamb Loin Chops |
| Part | Contestant | Judge |
| 5 | 1432 | 1432 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 4 |
| 50 |
| Beef Short Loins |
| Part | Contestant | Judge |
| 7 | 1243 | 1432 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 3 |
| Placing 6 - Cut C | 2 |
| 43 |
| Placing Sum |
| 253 |
| Pork Whole Loins 1-5/Lamb Loin Chops 6-10 |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 1 | 1 |
| 3 | 3 | 1 |
| 4 | 4 | 4 |
| 5 | 2 | 1 |
| 6 | 3 | 3 |
| 7 | 1 | 2 |
| 8 | 3 | 2 |
| 9 | 2 | 3 |
| 10 | 4 | 1 |
| Questions - Points per Question | 5 |
| 20 |
| Junior Written Exam |
| Part | Contestant | Judge |
| 1 | B | A |
| 2 | C | B |
| 3 | A | C |
| 4 | B | B |
| 5 | A | B |
| 6 | C | A |
| 7 | A | C |
| 8 | C | A |
| 9 | B | D |
| 10 | B | A |
| 11 | D | C |
| 12 | A | C |
| 13 | B | D |
| 14 | C | B |
| 15 | B | B |
| 16 | B | C |
| 17 | C | A |
| 18 | D | D |
| 19 | B | D |
| 20 | D | C |
| 21 | B | A |
| 22 | D | B |
| 23 | A | B |
| 24 | B | C |
| 25 | C | D |
| Written Exam - Points per Question | 3 |
| 9 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: A - Breast
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat |
| 2 | Species: Pork
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: I - Round
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: M - Variety Meats
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 5 | Species: Pork
Primal: H - Rib or Rack
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: 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 | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: L - Spareribs
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: L - Spareribs
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 8 | Species: Lamb
Primal: K - Side (Belly)
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 9 | Species: Beef
Primal: J - Shoulder
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 10 | Species: Pork
Primal: B - Brisket
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
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 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: C - Chuck
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 12 | Species: Beef
Primal: D - Flank
Cookery: Dry or Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 13 | Species: Beef
Primal: G - Plate
Retail: 19 - Roasts - Loin Roast
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: N - Various Meats
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 15 | Species: Pork
Primal: F - Loin | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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 |
| 8 |
| Meat ID Sum |
| 17 |