| Definition | Responses | Score |
| Placing Class 1 - Beef Ribs |
| Part | Contestant | Judge |
| 1 | 1243 | 1342 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 7 |
| Placing 1 - Cut C | 5 |
| 26 |
| Placing Class 2 - Pork Hams |
| Part | Contestant | Judge |
| 2 | 1324 | 2341 |
| Placing 2 - Cut A | 7 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 6 |
| 14 |
| Placing Class 3 - Lamb Loin Chops |
| Part | Contestant | Judge |
| 3 | 1243 | 4231 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 2 |
| 34 |
| Placing Sum |
| 74 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | | D |
| 2 | | C |
| 3 | | B |
| 4 | | B |
| 5 | | A |
| Formulation Questions - Points per Question | 8 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 2 | Species: Lamb
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat |
| 3 | Species: Beef
Primal: N - Various Meats
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 4 | Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry Heat |
| 5 | Species: Pork
Primal: K - Side (Belly)
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone 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 |
| 6 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: D - Flank
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: L - Spareribs
Retail: 54 - Steaks - Skirt Steak (Bnls) | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 8 | Species: Beef
Primal: H - Rib or Rack
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: I - Round
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 9 | Species: Pork
Primal: E - Ham or Leg
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 10 | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab 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 |
| 2 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: J - Shoulder
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 12 | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 14 | Species: Beef
Primal: M - Variety Meats
Retail: 82 - Various - Beef for Stew
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 15 | Species: Lamb
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
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 |
| 8 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: M - Variety Meats
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 17 | Species: Beef
Primal: B - Brisket | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 18 | Species: Pork
Primal: N - Various Meats
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat |
| 19 | Species: Pork
Primal: G - Plate
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 20 | Species: Pork
Primal: A - Breast
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist 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 |
| 5 |
| Meat ID 21-22 |
| Part | Contestant | Judge |
| 21 | Species: Lamb
Primal: H - Rib or Rack
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry or Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Moist Heat |
| 22 | Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
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 Sum |
| 25 |
| Written Exam #1-5 |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | A | B |
| 3 | D | B |
| 4 | C | C |
| 5 | C | C |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #6-10 |
| Part | Contestant | Judge |
| 6 | B | B |
| 7 | D | C |
| 8 | A | B |
| 9 | D | D |
| 10 | C | C |
| Written Exam - Points per Question | 3 |
| 9 |
| Written Exam #11-15 |
| Part | Contestant | Judge |
| 11 | B | A |
| 12 | A | C |
| 13 | C | A |
| 14 | D | C |
| 15 | C | D |
| Written Exam - Points per Question | 3 |
| 0 |
| Written Exam #16-20 |
| Part | Contestant | Judge |
| 16 | B | A |
| 17 | A | A |
| 18 | D | A |
| 19 | A | C |
| 20 | C | D |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam Total |
| 18 |