| Definition | Responses | Score |
| Class 1 Beef Carcass |
| Part | Contestant | Judge |
| 1 | 3421 | 2341 |
| Placing 1 - Cut A | 4 |
| Placing 1 - Cut B | 3 |
| Placing 1 - Cut C | 4 |
| 39 |
| Class 2 Beef Ribeye Steaks, Boneless |
| Part | Contestant | Judge |
| 2 | 2314 | 1342 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 2 |
| 28 |
| Class 3 Beef Top Lion Steaks, Bone-In |
| Part | Contestant | Judge |
| 3 | 4312 | 4312 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 4 |
| 50 |
| Class 4 Pork Ham Cuts |
| Part | Contestant | Judge |
| 4 | 2314 | 3142 |
| Placing 4 - Cut A | 4 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 3 |
| 31 |
| Class 5 Pork Loins |
| Part | Contestant | Judge |
| 5 | 4312 | 1324 |
| Placing 5 - Cut A | 5 |
| Placing 5 - Cut B | 3 |
| Placing 5 - Cut C | 3 |
| 25 |
| Class 6 Pork Blade Chops |
| Part | Contestant | Judge |
| 7 | 2413 | 3421 |
| Placing 6 - Cut A | 2 |
| Placing 6 - Cut B | 4 |
| Placing 6 - Cut C | 3 |
| 29 |
| Placing Sum |
| 202 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 2 | 3 |
| 2 | 4 | 1 |
| 3 | 2 | 4 |
| 4 | 2 | 1 |
| 5 | 4 | 1 |
| 6 | 1 | 1 |
| 7 | 3 | 3 |
| 8 | 3 | 2 |
| 9 | 1 | 4 |
| 10 | 4 | 3 |
| Questions - Points per Question | 5 |
| 10 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: E - Ham or Leg
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie |
| 2 | Species: Beef
Primal: C - Chuck
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side |
| 3 | Species: Beef
Primal: B - Brisket
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls) |
| 4 | Species: Beef
Primal: K - Side (Belly)
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs |
| 5 | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets |
| Meat ID - Points per Species | 3 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 27 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop |
| 7 | Species: Beef
Primal: I - Round
Retail: 51 - Steaks - Round Steak
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak |
| 8 | Species: Pork
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop |
| 9 | Species: Lamb
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop |
| 10 | Species: Beef
Primal: C - Chuck
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank |
| Meat ID - Points per Species | 3 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 9 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs |
| 12 | Species: Beef
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak |
| 13 | Species: Pork
Primal: E - Ham or Leg
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon |
| 14 | Species: Beef
Primal: I - Round
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak |
| 15 | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop |
| Meat ID - Points per Species | 3 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 16 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: C - Chuck
Retail: 84 - Various - Ground Beef
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls) |
| 17 | Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak |
| 18 | Species: Beef
Primal: I - Round
Retail: 57 - Steaks - Tip, Cap Off Steak
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak |
| 19 | Species: Beef
Primal: C - Chuck
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls) |
| 20 | Species: Beef
Primal: H - Rib or Rack
Retail: 28 - Roasts - Short Ribs
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched) |
| Meat ID - Points per Species | 3 |
| Meat ID - Points per Primal | 3 |
| Meat ID - Points per Retail | 4 |
| Meat ID - Points per Cookery | 1 |
| 21 |
| Meat ID Sum |
| 73 |
| Reasons 1 Pork Ham Cuts |
| Part | Contestant | Judge |
| 1 | 31 | 50 |
| 31 |
| Reasons Total |
| 41 |