| Definition | Responses | Score |
| Placing Class 1- T-Bone Steaks |
| Part | Contestant | Judge |
| 1 | 4123 | 2431 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 3 |
| 33 |
| Placing Class 2- Blade Steaks |
| Part | Contestant | Judge |
| 2 | 3412 | 3124 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 3 |
| Placing 2 - Cut C | 2 |
| 43 |
| Placing Class 3- Lamb Chops |
| Part | Contestant | Judge |
| 3 | 1342 | 3421 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 3 |
| 33 |
| Placing Class 4- Pork Chops |
| Part | Contestant | Judge |
| 4 | 3214 | 2431 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 2 |
| Placing 4 - Cut C | 5 |
| 36 |
| Placing Class 5- Beef Rib Steaks |
| Part | Contestant | Judge |
| 5 | 2413 | 2134 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 3 |
| 42 |
| Placing Sum |
| 187 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 4 | 2 |
| 2 | 4 | 3 |
| 3 | 1 | 1 |
| 4 | 2 | 4 |
| 5 | 2 | 1 |
| Questions - Points per Question | 5 |
| 5 |
| Carcass Grading Total |
| 5 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | C | A |
| 3 | B | C |
| 4 | C | A |
| 5 | C | D |
| 6 | E | E |
| 7 | C | A |
| 8 | A | B |
| 9 | B | B |
| 10 | C | C |
| 11 | D | C |
| 12 | E | E |
| 13 | A | A |
| 14 | B | A |
| 15 | A | A |
| 16 | B | B |
| 17 | D | D |
| 18 | D | D |
| 19 | A | A |
| 20 | A | B |
| 21 | C | C |
| 22 | A | A |
| 23 | E | C |
| 24 | B | A |
| 25 | E | D |
| 26 | A | B |
| 27 | A | D |
| 28 | B | B |
| 29 | C | E |
| 30 | A | D |
| Written Exam - Points per Question | 3 |
| 42 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | | Omit |
| 2 | | D |
| 3 | | C |
| 4 | | D |
| 5 | | D |
| Formulation Questions - Points per Question | 6 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: G - Plate
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: I - Round
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 4 | Species: Pork
Primal: N - Various Meats
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin 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 |
| 15 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: C - Chuck
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 8 | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 9 | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 10 | Species: Lamb
Primal: C - Chuck
Retail: 25 - Roasts - Rump Portion
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
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 |
| 12 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: G - Plate
Retail: 61 - Steaks - Top Round Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 12 | Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 13 | Species: Beef
Primal: G - Plate
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
Cookery: Moist Heat |
| 15 | Species: Pork
Primal: J - Shoulder
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
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 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: F - Loin
Retail: 31 - Roasts - Sirloin Half
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 17 | Species: Lamb
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 18 | Species: Beef
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 19 | Species: Pork
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat |
| 20 | Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender 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 |
| 7 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: G - Plate
Retail: 70 - Chops - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Dry Heat |
| 22 | Species: Beef
Primal: J - Shoulder
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 23 | Species: Beef
Primal: C - Chuck
Retail: 50 - Steaks - Ribeye, Lip-On Steak | Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat |
| 24 | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 25 | Species: Pork
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
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 |
| 11 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 27 | Species: Lamb
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat |
| 28 | Species: Beef
Primal: H - Rib or Rack
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 29 | Species: Beef
Primal: H - Rib or Rack
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry Heat |
| 30 | Species: Beef
Primal: G - Plate
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On 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 |
| 4 |
| Meat ID Sum |
| 53 |