| Definition | Responses | Score |
| Placing Class 1 |
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| Placing Class 2 |
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| Placing Class 3 |
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| Placing Class 4 |
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| Placing Class 5 |
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| Placing Class 6 |
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| Placing Sum |
| |
| Questions on Placing Classes |
| Questions - Points per Question | 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 |
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| Yield Grading |
| |
| Carcass Grading Total |
| |
| Written Exam |
| Part | Contestant | Judge |
| 1 | D | C |
| 2 | D | A |
| 3 | A | B |
| 4 | C | A |
| 5 | C | C |
| 6 | B | B |
| 7 | B | B |
| 8 | C | B |
| 9 | C | B |
| 10 | D | D |
| 11 | D | B |
| 12 | C | A |
| 13 | C | C |
| 14 | B | D |
| 15 | B | B |
| 16 | A | A |
| 17 | A | A |
| 18 | B | D |
| 19 | B | C |
| 20 | B | B |
| 21 | A | B |
| 22 | B | B |
| 23 | C | C |
| 24 | B | B |
| 25 | C | D |
| Written Exam - Points per Question | 2 |
| 24 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Formulation Questions - Points per Question | 5 |
| |
| Retail Meat Cut ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 2 | Species: Beef
Primal: H - Rib or Rack
Retail: 01 - Roasts - American Style
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat |
| 3 | Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat |
| 4 | Species: Pork
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Dry Heat |
| 5 | Species: Pork
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: 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 |
| 4 |
| Retail Meat Cut ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat |
| 8 | Species: Lamb
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 01 - Roasts - American Style
Cookery: Dry Heat |
| 9 | Species: Lamb
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 10 | Species: Beef
Primal: A - Breast
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 |
| 3 |
| Retail Meat Cut ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: B - Brisket
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 12 | Species: Lamb
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry Heat |
| 13 | Species: Beef
Primal: A - Breast
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 15 | Species: Lamb
Primal: C - Chuck
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
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 |
| 6 |
| Retail Meat Cut ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: A - Breast
Retail: 01 - Roasts - American Style
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 17 | Species: Pork
Primal: B - Brisket
Retail: 12 - Roasts - Center Rib Roast
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: C - Chuck
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 19 | Species: Lamb
Primal: D - Flank
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat | Species: Lamb
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 20 | Species: Pork
Primal: E - Ham or Leg
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
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 |
| Retail Meat Cut ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: F - Loin
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Moist Heat |
| 22 | Species: Pork
Primal: G - Plate
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 23 | Species: Lamb
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat |
| 24 | Species: Pork
Primal: D - Flank
Retail: 01 - Roasts - American Style
Cookery: Dry or Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 25 | Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 73 - Chops - Sirloin 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 |
| 4 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Cookery: Moist Heat | |
| 27 | Cookery: Dry or Moist Heat | |
| 28 | 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 |
| 0 |
| 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 |
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| Meat ID Sum |
| 22 |
| Reasons 1 |
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| Reasons 2 |
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| Reasons 3 |
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| Reasons Total |
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| Team Activity - Placing |
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| Team Activity - Questions |
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| Team Activity - Keep/Cull |
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| Team Activity Total |
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| Practicum 1 |
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| Practicum 2 |
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| Practicum 3 |
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