| Definition | Responses | Score |
| Pork Loin Chop |
| Part | Contestant | Judge |
| 1 | 4312 | 3412 |
| Placing 1 - Cut A | 1 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 1 |
| 49 |
| Ribeye Steak-Boneless |
| Part | Contestant | Judge |
| 2 | 3421 | 2341 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 1 |
| Placing 2 - Cut C | 1 |
| 45 |
| Pork Carcass Questions |
| Part | Contestant | Judge |
| 3 | 2413 | 3142 |
| Placing 3 - Cut A | 1 |
| Placing 3 - Cut B | 4 |
| Placing 3 - Cut C | 3 |
| 22 |
| Beef Carcass |
| Part | Contestant | Judge |
| 4 | 3412 | 3412 |
| Placing 4 - Cut A | 1 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 1 |
| 50 |
| Placing Total |
| 166 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 3 |
| 2 | 2 | 2 |
| 3 | 4 | 3 |
| 4 | 3 | 2 |
| 5 | 1 | 3 |
| Questions - Points per Question | 5 |
| 5 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | | Keep |
| 7 | | Cull |
| 8 | | Cull |
| 9 | | Cull |
| 10 | | Keep |
| 11 | | Keep |
| 12 | | Keep |
| 13 | | Cull |
| Keep/Cull Point Values | 1: 3
2: 2
3: 2
4: 3
5:
6:
7:
8: |
| |
| carcass Grading Total |
| 5 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | D | D |
| 3 | C | A |
| 4 | C | C |
| 5 | A | A |
| 6 | C | C |
| 7 | A | A |
| 8 | A | C |
| 9 | D | D |
| 10 | A | A |
| 11 | E | B |
| 12 | A | A |
| 13 | A | A |
| 14 | B | B |
| 15 | D | D |
| 16 | B | B |
| 17 | C | C |
| 18 | D | B |
| 19 | D | D |
| 20 | D | D |
| 21 | C | C |
| 22 | A | A |
| 23 | A | A |
| 24 | C | B |
| 25 | B | D |
| Written Exam - Points per Question | 2 |
| 38 |
| Formulation Solution |
| Formulation Solution - Points per Question | 30 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | | D |
| 2 | | D |
| 3 | | B |
| 4 | | E |
| 5 | | C |
| 6 | | A |
| 7 | | C |
| Formulation Questions - Points per Question | 10 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| 2 | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 3 | Species: Lamb
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 4 | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 5 | 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 |
| 5 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 7 | Species: Pork
Primal: F - Loin
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 8 | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 9 | Species: Pork
Primal: K - Side (Belly)
Retail: 88 - Various - Shank
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: K - Side (Belly)
Retail: 44 - Steaks - Center Slice
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 | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 3 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: I - Round
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat |
| 12 | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: D - Flank
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 15 | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (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 |
| 15 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: C - Chuck
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 17 | Species: Lamb
Primal: D - Flank
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 18 | Species: Lamb
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 19 | Species: Lamb
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 20 | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
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 |
| 16 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat |
| 22 | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart | Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 23 | | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 24 | | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat |
| 25 | | Species: Lamb
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 |
| 11 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 27 | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 28 | | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 29 | | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 30 | | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off 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 |
| 3 |
| Meat ID Sum |
| 91 |