| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 2341 | 1432 |
| Placing 1 - Cut A | 1 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 1 |
| 36 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 4132 | 4312 |
| Placing 2 - Cut A | 5 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 4 |
| 47 |
| Placing Class 3 |
| |
| Placing Class 4 |
| |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 83 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 3 | 2 |
| 2 | 4 | 4 |
| 3 | 2 | 1 |
| 4 | 3 | 4 |
| 5 | 1 | 2 |
| Questions - Points per Question | 5 |
| 5 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Keep | |
| 7 | Cull | |
| 8 | Keep | |
| 9 | Cull | |
| 10 | Keep | |
| 11 | Keep | |
| 12 | Cull | |
| 13 | Cull | |
| 0 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | Quality: High Choice | Quality: High Choice |
| 2 | Quality: High Standard | Quality: High Select |
| 3 | Quality: High Prime | Quality: Low Prime |
| 4 | Quality: Average Comm. | Quality: High 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 |
| 24 |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | 3.4 | 2.9 |
| 2 | 4.5 | 3.4 |
| 3 | 5.7 | 4.6 |
| 4 | 2.3 | 2.3 |
| 18 |
| Carcass Grading Total |
| 42 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | A | A |
| 3 | B | A |
| 4 | C | C |
| 5 | B | B |
| 6 | C | B |
| 7 | A | A |
| 8 | B | |
| 9 | B | C |
| 10 | C | B |
| 11 | C | A |
| 12 | A | C |
| 13 | A | A |
| 14 | B | D |
| 15 | D | D |
| 16 | B | B |
| 17 | C | A |
| 18 | A | B |
| 19 | B | A |
| 20 | D | A |
| 21 | A | C |
| 22 | C | B |
| 23 | B | C |
| 24 | A | A |
| 25 | C | C |
| Written Exam - Points per Question | 2 |
| 18 |
| Formulation Solution |
| Part | Contestant | Judge |
| 1 | 03 | 04 |
| Formulation Solution - Points per Question | 10 |
| 0 |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | B | D |
| 3 | C | C |
| 4 | A | C |
| 5 | A | B |
| 6 | E | D |
| 7 | B | D |
| 8 | C | B |
| Formulation Questions - Points per Question | 5 |
| 5 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: E - Ham or Leg
Retail: 25 - Roasts - Rump Portion
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat |
| 2 | Species: Lamb
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: D - Flank
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 4 | Species: Beef
Primal: F - Loin
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 5 | Species: Pork
Primal: A - Breast
Retail: 73 - Chops - Sirloin Chop
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 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: A - Breast
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat |
| 7 | Species: Beef
Primal: I - Round
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 8 | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat |
| 9 | Species: Beef
Primal: G - Plate
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat |
| 10 | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist 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 |
| 5 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: G - Plate
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 12 | Species: Lamb
Primal: D - Flank
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 13 | Species: Lamb
Primal: C - Chuck
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: H - Rib or Rack
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 15 | Species: Beef
Primal: E - Ham or Leg
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
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 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: G - Plate
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 17 | Species: Pork
Primal: C - Chuck
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: J - Shoulder
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat |
| 19 | Species: Beef
Primal: E - Ham or Leg
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 20 | Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
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 |
| 5 |
| Meat ID 21-25 |
| 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 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 |
| |