| Definition | Responses | Score |
| Rib Chops |
| Part | Contestant | Judge |
| 1 | 4213 | 1243 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 3 |
| 36 |
| T-Bone Steaks |
| Part | Contestant | Judge |
| 2 | 3412 | 3124 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 2 |
| 44 |
| Ribeye |
| Part | Contestant | Judge |
| 3 | 1423 | 1423 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 3 |
| 50 |
| Blade Steaks |
| Part | Contestant | Judge |
| 4 | 3214 | 2143 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 5 |
| 28 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 158 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 2 | 2 |
| 2 | 1 | 1 |
| 3 | 3 | 1 |
| 4 | 3 | 3 |
| 5 | 1 | 1 |
| 6 | 2 | 2 |
| 7 | 1 | 3 |
| 8 | 4 | 4 |
| 9 | 1 | 2 |
| 10 | 3 | 1 |
| Questions - Points per Question | 5 |
| 30 |
| Keep/Cull |
| |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: Average Prime | Quality: Average Choice |
| 2 | Quality: High Comm. | Quality: Average Choice |
| 3 | Quality: High Select | Quality: High Standard |
| 4 | Quality: High Prime | Quality: Low Select |
| 5 | Quality: High Utility | Quality: High Standard |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | B |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | B |
| 5 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 2.6 | 3.0 |
| 2 | 3.5 | 3.8 |
| 3 | 4.7 | 1.6 |
| 4 | 3.5 | 3.7 |
| 5 | 1.8 | 2.4 |
| 29 |
| Carcass Grading Total |
| 34 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | C | A |
| 3 | C | C |
| 4 | A | B |
| 5 | B | C |
| 6 | B | D |
| 7 | C | A |
| 8 | A | A |
| 9 | D | D |
| 10 | A | B |
| 11 | C | B |
| 12 | B | A |
| 13 | A | D |
| 14 | A | D |
| 15 | C | B |
| 16 | A | D |
| 17 | D | C |
| 18 | B | B |
| 19 | B | D |
| 20 | B | C |
| Written Exam - Points per Question | 3 |
| 12 |
| Formulation Solution |
| Part | Contestant | Judge |
| 1 | ** | 04 |
| Formulation Solution - Points per Question | 10 |
| 0 |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | B | B |
| 3 | C | C |
| 4 | B | D |
| 5 | D | A |
| 6 | A | C |
| 7 | B | A |
| 8 | D | A |
| Formulation Questions - Points per Question | 5 |
| 15 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak |
| 2 | Species: Lamb
Primal: N - Various Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail |
| 3 | Species: Pork
Primal: N - Various Meats
Retail: 72 - Chops - Rib Chop (Frenched) | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side |
| 4 | Species: Beef
Primal: F - Loin
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls) |
| 5 | Species: Lamb
Primal: H - Rib or Rack
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak |
| 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 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: A - Breast
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs |
| 7 | Species: Pork
Primal: I - Round
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls) |
| 8 | Species: Lamb
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak |
| 9 | Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak |
| 10 | Species: Beef
Primal: A - Breast
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak |
| 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: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks |
| 12 | Species: Lamb
Primal: D - Flank
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop |
| 13 | Species: Pork
Primal: G - Plate
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls) |
| 14 | Species: Lamb
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew |
| 15 | Species: Lamb
Primal: D - Flank
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak |
| 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 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart |
| 17 | Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched) |
| 18 | Species: Pork
Primal: J - Shoulder
Retail: 46 - Steaks - Eye Round Steak | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop |
| 19 | Species: Beef
Primal: B - Brisket
Retail: 67 - Chops - Blade Chop (Bnls) | Species: Beef
Primal: J - Shoulder
Retail: 20 - Roasts - Mock Tender Roast |
| 20 | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 16 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: I - Round
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice |
| 22 | Species: Beef
Primal: I - Round
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs |
| 23 | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop |
| 24 | Species: Beef
Primal: G - Plate
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston |
| 25 | Species: Lamb
Primal: C - Chuck
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak |
| 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 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: D - Flank
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon |
| 27 | Species: Lamb
Primal: D - Flank
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop |
| 28 | Species: Beef
Primal: J - Shoulder
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls) |
| 29 | Species: Lamb
Primal: E - Ham or Leg
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank |
| 30 | Species: Pork
Primal: D - Flank
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls) |
| 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 |
| Part | Contestant | Judge |
| 31 | Species: Beef
Primal: N - Various Meats
Retail: 47 - Steaks - Flank Steak
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak |
| 32 | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Moist Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart |
| 33 | Species: Lamb
Primal: A - Breast
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop |
| 34 | Species: Beef
Primal: C - Chuck
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls) |
| 35 | Species: Pork
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 12 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | Species: Lamb
Primal: K - Side (Belly)
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice |
| 37 | Species: Beef
Primal: G - Plate
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast |
| 38 | Species: Pork
Primal: M - Variety Meats
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon |
| 39 | Species: Beef
Primal: J - Shoulder
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast |
| 40 | Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID Sum |
| 77 |
| 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 |
| |