| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 4231 | 2134 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 2 |
| 26 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 4231 | 3124 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 4 |
| 18 |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 4132 | 4132 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 2 |
| 50 |
| Placing Class 4 |
| Part | Contestant | Judge |
| 4 | 4123 | 4123 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 6 |
| 50 |
| Placing Class 5 |
| Part | Contestant | Judge |
| 5 | 3412 | 4231 |
| Placing 5 - Cut A | 2 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 3 |
| 36 |
| Placing Class 6 |
| |
| Placing Sum |
| 180 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 4 | 3 |
| 2 | 2 | 2 |
| 3 | 4 | 3 |
| 4 | 1 | 1 |
| 5 | 3 | 4 |
| 6 | 4 | 4 |
| 7 | 2 | 2 |
| 8 | 3 | 3 |
| 9 | 4 | 4 |
| 10 | 1 | 3 |
| Questions - Points per Question | 5 |
| 30 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Cull | Keep |
| 7 | Keep | Keep |
| 8 | Cull | Cull |
| 9 | Cull | Cull |
| 10 | Keep | Keep |
| 11 | Cull | Keep |
| 12 | Keep | Cull |
| 13 | Keep | Cull |
| Keep/Cull Point Values | 1: 7
2: 15
3: 4
4: 0
5: 20
6: 8
7: 6
8: 2 |
| 43 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: High Prime | Quality: Average Choice |
| 2 | Quality: Average Prime | Quality: Average Choice |
| 3 | Quality: Low Prime | Quality: High Choice |
| 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 |
| 13 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | | 4.6 |
| 2 | | 4.2 |
| 3 | | 5.6 |
| 4 | | 5.2 |
| |
| Carcass Grading Total |
| 13 |
| 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: I - Round
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast |
| 2 | Species: Lamb
Primal: E - Ham or Leg
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls) |
| 3 | Species: Beef
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef |
| 4 | Species: Beef
Primal: I - Round
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak |
| 5 | Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (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 |
| 5 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail |
| 7 | Species: Beef
Primal: I - Round
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak |
| 8 | Species: Beef
Primal: C - Chuck
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon |
| 9 | Species: Beef
Primal: I - Round
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls) |
| 10 | Species: Lamb
Primal: E - Ham or Leg
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin 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 |
| 3 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak |
| 12 | Species: Beef
Primal: G - Plate
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart |
| 13 | Species: Beef
Primal: E - Ham or Leg
Retail: 52 - Steaks - Round Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak |
| 14 | Species: Lamb
Primal: I - Round
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop |
| 15 | Species: Pork
Primal: F - Loin
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 3 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop |
| 17 | Species: Lamb
Primal: L - Spareribs
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls) |
| 18 | Species: Pork
Primal: B - Brisket
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak |
| 19 | Species: Beef
Primal: C - Chuck
Retail: 81 - Variety - Tripe
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue |
| 20 | Species: Beef
Primal: A - Breast
Retail: 03 - Roasts - Arm Roast
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (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 |
| 4 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: I - Round
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls) |
| 22 | Species: Pork
Primal: I - Round
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie |
| 23 | Species: Lamb
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak |
| 24 | Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast |
| 25 | Species: Lamb
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
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 |
| 3 |
| Meat ID 26-30 |
| 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 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 |
| 18 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Written Exam #1-5 |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #6-10 |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #11-15 |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #16-20 |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #21-25 |
| Written Exam - Points per Question | 2 |
| |
| Written Exam #26-30 |
| Written Exam - Points per Question | 2 |
| |
| Written Exam Total |
| |