| Definition | Responses | Score |
| Lamb Chops |
| Part | Contestant | Judge |
| 1 | 2143 | 4312 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 2 |
| 28 |
| T-bones |
| Part | Contestant | Judge |
| 2 | 2413 | 1423 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 5 |
| 38 |
| Bone in Ribeye |
| Part | Contestant | Judge |
| 3 | 3241 | 3241 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 5 |
| 50 |
| Pork Chops |
| Part | Contestant | Judge |
| 4 | 4213 | 4213 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 4 |
| 50 |
| Blade Steak |
| Part | Contestant | Judge |
| 5 | 2314 | 1324 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 3 |
| 40 |
| Placing Sum |
| 206 |
| Questions on T-bone Class |
| Part | Contestant | Judge |
| 1 | 3 | 2 |
| 2 | 4 | 3 |
| 3 | 2 | 4 |
| 4 | 3 | 1 |
| 5 | 1 | 1 |
| Questions - Points per Question | 5 |
| 5 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | D | D |
| 2 | C | C |
| 3 | C | B |
| 4 | B | D |
| 5 | A | A |
| 6 | D | D |
| 7 | B | B |
| 8 | A | A |
| 9 | D | A |
| 10 | E | B |
| 11 | B | C |
| 12 | D | A |
| 13 | A | A |
| 14 | C | A |
| 15 | D | D |
| 16 | B | D |
| 17 | D | D |
| 18 | C | B |
| 19 | B | E |
| 20 | C | C |
| 21 | D | B |
| 22 | C | B |
| 23 | B | A |
| 24 | B | A |
| 25 | B | C |
| 26 | D | C |
| 27 | C | A |
| 28 | A | D |
| 29 | C | A |
| 30 | D | C |
| Written Exam - Points per Question | 3 |
| 30 |
| Team Activity - Meat Formulation |
| Part | Contestant | Judge |
| 1 | | C |
| 2 | | C |
| 3 | | A |
| 4 | | C |
| 5 | | A |
| Formulation Questions - Points per Question | 8 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: K - Side (Belly)
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 2 | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: B - Brisket
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: G - Plate
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 5 | Species: Pork
Primal: E - Ham or Leg
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
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 |
| 7 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: A - Breast
Retail: 74 - Chops - Top Loin Chop
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 7 | Species: Pork
Primal: D - Flank
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat |
| 9 | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 10 | Species: Beef
Primal: J - Shoulder
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: 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 |
| 10 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: C - Chuck
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat |
| 12 | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| 13 | Species: Lamb
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 14 | Species: Beef
Primal: K - Side (Belly)
Retail: 21 - Roasts - Petite Tender
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat |
| 15 | Species: Lamb
Primal: E - Ham or Leg
Retail: 78 - Variety - Liver
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 |
| 9 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: L - Spareribs
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat |
| 17 | Species: Beef
Primal: J - Shoulder
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat |
| 18 | Species: Pork
Primal: N - Various Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry or Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 19 | Species: Lamb
Primal: J - Shoulder
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry or Moist Heat |
| 20 | Species: Pork
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off 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 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: M - Variety Meats
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 22 | Species: Pork
Primal: L - Spareribs
Retail: 86 - Various - Hocks
Cookery: Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 23 | Species: Lamb
Primal: H - Rib or Rack
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 24 | Species: Beef
Primal: D - Flank
Retail: 81 - Variety - Tripe
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 25 | Species: Beef
Primal: H - Rib or Rack
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: 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 |
| 5 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Lamb
Primal: H - Rib or Rack
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 27 | Species: Beef
Primal: G - Plate
Retail: 92 - Smoked/Cured - Hocks
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat |
| 28 | Species: Pork
Primal: C - Chuck
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat |
| 29 | Species: Lamb
Primal: I - Round
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 30 | Species: Pork
Primal: E - Ham or Leg
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (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 |
| 9 |
| Meat ID Sum |
| 44 |