| Definition | Responses | Score |
| Placing Class 1: Beef |
| Part | Contestant | Judge |
| 1 | 1324 | 3142 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 6 |
| 41 |
| Placing Class 2: Pork |
| Part | Contestant | Judge |
| 2 | 4321 | 4321 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 2 |
| 50 |
| Placing Class 3: Lamb |
| Part | Contestant | Judge |
| 3 | 3214 | 3412 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 6 |
| Placing 3 - Cut C | 2 |
| 34 |
| Placing Class 4: Retail Beef |
| Part | Contestant | Judge |
| 4 | | 1324 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 4 |
| |
| Placing Class 5: Retail Pork |
| Part | Contestant | Judge |
| 5 | 4123 | 4213 |
| Placing 5 - Cut A | 5 |
| Placing 5 - Cut B | 5 |
| Placing 5 - Cut C | 3 |
| 45 |
| Placing Class 6: Pork Wholesale |
| Part | Contestant | Judge |
| 7 | 2431 | 1432 |
| Placing 6 - Cut A | 2 |
| Placing 6 - Cut B | 4 |
| Placing 6 - Cut C | 5 |
| 17 |
| Placing Sum |
| 187 |
| Wholesale Retail Questions |
| Part | Contestant | Judge |
| 1 | 1 | 1 |
| 2 | 2 | 3 |
| 3 | 3 | 4 |
| 4 | 3 | 2 |
| 5 | 4 | 2 |
| 6 | 4 | 1 |
| 7 | 1 | 3 |
| 8 | 4 | 1 |
| 9 | 4 | 4 |
| 10 | 1 | 2 |
| Questions - Points per Question | 5 |
| 10 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Cull | Cull |
| 7 | Keep | Keep |
| 8 | Cull | Cull |
| 9 | Keep | Keep |
| 10 | Keep | Keep |
| 11 | Cull | Cull |
| 12 | Keep | Keep |
| 13 | Cull | Cull |
| Keep/Cull Point Values | 1: 3
2: 14
3: 5
4: 11
5: 16
6: 7
7: 9
8: 3 |
| 50 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: Low Choice | Quality: Low Choice |
| 2 | Quality: High Select | Quality: Low Choice |
| 3 | Quality: Average Choice | Quality: Average Choice |
| 4 | Quality: Low Prime | Quality: High Choice |
| 5 | Quality: High Choice | Quality: Average 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 |
| 34 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 2.5 | 4.5 |
| 2 | 3.9 | 3.2 |
| 3 | 4.3 | 3.7 |
| 4 | 4.1 | 4.0 |
| 5 | 3.2 | 2.9 |
| 22 |
| Carcass Grading Total |
| 56 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | D | B |
| 3 | C | C |
| 4 | B | B |
| 5 | A | C |
| 6 | D | A |
| 7 | A | D |
| 8 | C | C |
| 9 | D | A |
| 10 | D | A |
| 11 | D | D |
| 12 | D | D |
| 13 | B | B |
| 14 | B | B |
| 15 | C | B |
| 16 | A | A |
| 17 | C | C |
| 18 | B | C |
| 19 | B | C |
| 20 | A | A |
| 21 | C | C |
| 22 | B | D |
| 23 | B | B |
| 24 | C | C |
| 25 | B | A |
| 26 | A | B |
| 27 | A | B |
| 28 | A | A |
| 29 | C | B |
| 30 | B | A |
| Written Exam - Points per Question | 3 |
| 42 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | A | A |
| 2 | B | B |
| 3 | D | D |
| 4 | C | C |
| Formulation Questions - Points per Question | 5 |
| 20 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: G - Plate
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: J - Shoulder
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat |
| 4 | Species: Beef
Primal: G - Plate
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 7 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: C - Chuck
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 7 | Species: Lamb
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 8 | Species: Pork
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 9 | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 10 | Species: Beef
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 | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 12 | Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 13 | Species: Lamb
Retail: 42 - Steaks - Blade Steak
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat |
| 14 | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 15 | Species: Beef
Primal: F - Loin
Retail: 19 - Roasts - Loin Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 8 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 17 | Species: Beef
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: B - Brisket
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry Heat |
| 20 | Species: Lamb
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 7 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Lamb
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 22 | Species: Lamb
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 23 | Species: Lamb
Primal: H - Rib or Rack
Retail: 16 - Roasts - Frenched Style
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 24 | Species: Pork
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 25 | Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 27 | Species: Lamb
Primal: J - Shoulder
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat |
| 28 | Species: Pork
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat |
| 29 | Species: Beef
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 30 | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 10 |
| Meat ID 31-35 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 1 |
| 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 | 1 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 43 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Beef Placing Questions |
| Team Activity - Questions - Points | 5 |
| 30 |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| 30 |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |