| Definition | Responses | Score |
| Beef Carcasses |
| Part | Contestant | Judge |
| 1 | 2143 | 1243 |
| Placing 1 - Cut A | 5 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 3 |
| 45 |
| Pork Carcasses |
| Part | Contestant | Judge |
| 2 | 2341 | 4321 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 5 |
| 36 |
| Beef ribs |
| Part | Contestant | Judge |
| 3 | 2143 | 3241 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 2 |
| 28 |
| Hams |
| Part | Contestant | Judge |
| 4 | 1234 | 3124 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 6 |
| 40 |
| retail beef |
| Part | Contestant | Judge |
| 5 | 2314 | 2134 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 5 |
| Placing 5 - Cut C | 4 |
| 45 |
| retail pork |
| Part | Contestant | Judge |
| 7 | 1324 | 2314 |
| Placing 6 - Cut A | 2 |
| Placing 6 - Cut B | 5 |
| Placing 6 - Cut C | 2 |
| 36 |
| Placing Sum |
| 230 |
| Questions on Placing Classes |
| Questions - Points per Question | 5 |
| |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Keep | Cull |
| 7 | Cull | Cull |
| 8 | Cull | Keep |
| 9 | Keep | Keep |
| 10 | Cull | Cull |
| 11 | Cull | Keep |
| 12 | Keep | Keep |
| 13 | Keep | Cull |
| Keep/Cull Point Values | 1: 4
2: 3
3: 8
4: 17
5: 6
6: 10
7: 15
8: 7 |
| 43 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: Average Prime |
| 2 | | Quality: Average Choice |
| 3 | | Quality: Average Choice |
| 4 | | Quality: Low Choice |
| 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 |
| Part | Contestant | Judge |
| 1 | 2.3 | 3.7 |
| 2 | 1.2 | 2.9 |
| 3 | 4.5 | 5.8 |
| 4 | 3.4 | 3.8 |
| 6 |
| Carcass Grading Total |
| 6 |
| Written Exam |
| Part | Contestant | Judge |
| 1 | C | B |
| 2 | B | B |
| 3 | C | D |
| 4 | B | A |
| 5 | A | A |
| 6 | A | A |
| 7 | D | D |
| 8 | A | A |
| 9 | B | C |
| 10 | D | D |
| 11 | C | C |
| 12 | B | B |
| 13 | C | C |
| 14 | C | C |
| 15 | D | D |
| 16 | D | D |
| 17 | C | B |
| 18 | C | C |
| 19 | D | D |
| 20 | A | A |
| 21 | C | C |
| 22 | D | D |
| 23 | C | A |
| 24 | D | C |
| 25 | B | A |
| 26 | A | A |
| 27 | B | B |
| 28 | D | D |
| 29 | A | A |
| 30 | C | B |
| Written Exam - Points per Question | 2 |
| 42 |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | B | D |
| 3 | A | A |
| 4 | C | A |
| 5 | C | A |
| 6 | C | B |
| 7 | C | D |
| 8 | D | A |
| Formulation Questions - Points per Question | 5 |
| 10 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: D - Flank
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: F - Loin
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: K - Side (Belly)
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 4 | Species: Beef
Primal: B - Brisket
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 5 | Species: Lamb
Primal: E - Ham or Leg
Cookery: Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
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 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: K - Side (Belly)
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 7 | Species: Pork
Primal: C - Chuck
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 8 | Species: Pork
Primal: M - Variety Meats
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat |
| 9 | Species: Beef
Primal: G - Plate
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Dry Heat |
| 10 | Species: Pork
Primal: M - Variety Meats
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
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 |
| 9 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast
Cookery: Dry Heat | Species: Beef
Primal: C - Chuck
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Moist Heat |
| 12 | Species: Beef
Primal: L - Spareribs
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 13 | Species: Beef
Primal: E - Ham or Leg
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
Cookery: Dry Heat |
| 14 | Species: Lamb
Primal: F - Loin
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 15 | Species: Lamb
Primal: H - Rib or Rack
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
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 |
| 6 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Pork
Primal: F - Loin
Retail: 16 - Roasts - Frenched Style | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 17 | Species: Pork
Primal: C - Chuck
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 18 | Species: Beef
Primal: D - Flank
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: M - Variety Meats
Retail: 19 - Roasts - Loin Roast | Species: Beef
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat |
| 20 | Species: Lamb
Primal: E - Ham or Leg
Retail: 20 - Roasts - Mock Tender Roast | Species: Lamb
Primal: J - Shoulder
Retail: 65 - Chops - Arm Chop
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 |
| 9 |
| Meat ID 21-25 |
| 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 26-30 |
| 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 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 |
| 35 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Lamb retail |
| Part | Contestant | Judge |
| 1 | 4132 | 4132 |
| Team Activity - Placing Cut A | 3 |
| Team Activity - Placing Cut B | 5 |
| Team Activity - Placing Cut C | 2 |
| 50 |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| 50 |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |