| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 2431 | 1342 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 3 |
| 15 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | 1324 | 2134 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 6 |
| 40 |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 1234 | 3214 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 4 |
| 40 |
| Placing Class 4 |
| Part | Contestant | Judge |
| 4 | 1423 | 1342 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 6 |
| Placing 4 - Cut C | 5 |
| 33 |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 128 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 2 | 1 |
| 2 | 4 | 3 |
| 3 | 3 | 4 |
| 4 | 2 | |
| 5 | 3 | 3 |
| 6 | 3 | |
| Questions - Points per Question | 5 |
| 5 |
| Keep/Cull |
| |
| Quality Grading |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| |
| Yield Grading |
| |
| Carcass Grading Total |
| |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: C - Chuck
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 2 | Species: Beef
Primal: M - Variety 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 |
| 3 | Species: Pork
Primal: D - Flank
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 4 | Species: Pork
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| 5 | Species: Beef
Primal: A - Breast
Retail: 44 - Steaks - Center Slice
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 45 - Steaks - Eye Steak (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 |
| 9 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | 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 |
| 7 | Species: Lamb
Primal: J - Shoulder
Retail: 21 - Roasts - Petite Tender
Cookery: Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat |
| 8 | Species: Beef
Primal: D - Flank
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 9 | Species: Lamb
Primal: G - Plate
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 10 | Species: Pork
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist 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 |
| 10 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 12 | Species: Pork
Primal: M - Variety Meats
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 13 | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat |
| 14 | Species: Lamb
Primal: N - Various Meats
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat |
| 15 | Species: Beef
Primal: G - Plate
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
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 |
| 11 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat |
| 17 | Species: Lamb
Primal: I - Round
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 18 | Species: Beef
Primal: J - Shoulder
Retail: 06 - Roasts - Blade Roast
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat |
| 19 | Species: Beef
Primal: N - Various Meats
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 20 | Species: Beef
Primal: D - Flank
Retail: 30 - Roasts - Sirloin Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
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 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Lamb
Primal: F - Loin
Retail: 17 - Roasts - Fresh Side
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 22 | Species: Beef
Primal: M - Variety Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 23 | Species: Beef
Primal: I - Round
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 59 - Steaks - Top Loin Steak
Cookery: Dry Heat |
| 24 | Species: Beef
Primal: M - Variety Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 25 | Species: Pork
Primal: G - Plate
Retail: 69 - Chops - Country Style Ribs
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 |
| 12 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 27 | Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 28 | Species: Pork
Primal: N - Various Meats
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 |
| 29 | Species: Beef
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 30 | Species: Lamb
Primal: F - Loin
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 70 - Chops - Loin Chop
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 |
| 14 |
| 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 |
| 61 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Written Exam #1-5 |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | D | A |
| 3 | B | C |
| 4 | C | B |
| 5 | C | A |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam #6-10 |
| Part | Contestant | Judge |
| 6 | C | C |
| 7 | A | C |
| 8 | C | C |
| 9 | D | C |
| 10 | A | C |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #11-15 |
| Part | Contestant | Judge |
| 11 | B | B |
| 12 | C | B |
| 13 | D | B |
| 14 | A | B |
| 15 | B | B |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #16-20 |
| Part | Contestant | Judge |
| 16 | C | B |
| 17 | A | B |
| 18 | D | A |
| 19 | B | C |
| 20 | C | B |
| Written Exam - Points per Question | 3 |
| 0 |
| Written Exam #21-25 |
| Part | Contestant | Judge |
| 21 | C | A |
| 22 | D | B |
| 23 | B | B |
| 24 | B | B |
| 25 | B | B |
| Written Exam - Points per Question | 3 |
| 9 |
| Written Exam #26-30 |
| Part | Contestant | Judge |
| 26 | C | C |
| 27 | C | C |
| 28 | B | C |
| 29 | B | B |
| 30 | B | B |
| Written Exam - Points per Question | 3 |
| 12 |
| Written Exam Total |
| 36 |