| Definition | Responses | Score |
| Placing Class 1 - Pork Chops |
| Part | Contestant | Judge |
| 1 | 1432 | 1423 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 4 |
| 46 |
| Placing Sum |
| 46 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | E | E |
| 2 | D | D |
| 3 | C | C |
| 4 | A | B |
| 5 | B | A |
| 6 | B | B |
| 7 | A | A |
| 8 | C | C |
| 9 | B | B |
| 10 | D | E |
| 11 | A | A |
| 12 | C | B |
| 13 | C | B |
| 14 | D | D |
| 15 | A | C |
| 16 | E | A |
| 17 | C | D |
| 18 | A | B |
| 19 | B | B |
| 20 | C | B |
| 21 | D | D |
| 22 | B | E |
| 23 | D | D |
| 24 | C | C |
| 25 | A | B |
| 26 | D | D |
| 27 | B | C |
| 28 | D | E |
| 29 | A | B |
| 30 | A | A |
| Written Exam - Points per Question | 3 |
| 45 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | | A |
| 2 | | D |
| 3 | | A |
| 4 | | B |
| 5 | | C |
| Formulation Questions - Points per Question | 6 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: M - Variety Meats
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| 2 | Species: Beef
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: C - Chuck
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: F - Loin
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 74 - Chops - Top Loin Chop
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: I - Round
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
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 |
| 8 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 8 | Species: Beef
Primal: I - Round
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 9 | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| 10 | Species: Lamb
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
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 |
| 8 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: F - Loin
Retail: 86 - Various - Hocks
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 12 | Species: Pork
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: E - Ham or Leg
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat |
| 14 | Species: Beef
Primal: B - Brisket
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 15 | Species: Beef
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Dry 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 |
| 13 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: K - Side (Belly)
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 17 | Species: Beef
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 18 | Species: Pork
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: N - Various Meats
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 20 | Species: Beef
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
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 |
| 8 |
| Meat ID Sum |
| 37 |