Placing Class 2 - T-Bone/Porterhouse Steaks | | 40 | 44 | 34 | 34 |
Placing Class 3 - Lamb Loin Chops | | 46 | 50 | 50 | 49 |
Placing Class 4 - Pork Chops | | 43 | 38 | 48 | 35 |
Placing Class 5 - Beef Carcass | | 28 | 48 | 39 | 42 |
Questions on Placing Classes | | 35 | 20 | 20 | 10 |
Team Activity - Keep/Cull | 40 | | 0 | | |