Placing Class 1 - Beef Retail (Ribeyes) | 50 | 50 | 50 | 48 |
Placing Class 2 - Pork Retail (Top Loin Chops) | 50 | 50 | 43 | 31 |
Placing Class 3 - Beef Carcass | 50 | 50 | 50 | 50 |
Placing Class 4 - Pork Carcass | 50 | 50 | 48 | 50 |
Placing Class 5 - Value Based | 50 | 50 | 50 | 50 |
Questions on Placing Classes | 40 | 30 | 30 | 20 |
Keep/Cull - Lamb Loin Chops | 50 | 46 | 50 | 50 |