Placing Class 1 - Beef Retail (Ribeyes) | 48 | 43 | 17 |
Placing Class 2 - Pork Retail (Top Loin Chops) | 36 | 46 | 23 |
Placing Class 3 - Beef Carcass | 50 | 46 | 50 |
Placing Class 4 - Pork Carcass | 50 | 48 | 48 |
Placing Class 5 - Value Based | 50 | 50 | 50 |
Questions on Placing Classes | 15 | 25 | 10 |
Keep/Cull - Lamb Loin Chops | 50 | 50 | 44 |