| Placing Class 1 - Beef Retail (Ribeyes) | 50 | 50 | 25 | 40 |
| Placing Class 2 - Pork Retail (Top Loin Chops) | 50 | 40 | 24 | 24 |
| Placing Class 3 - Beef Carcass | 46 | 46 | 44 | 26 |
| Placing Class 4 - Pork Carcass | 48 | 40 | 48 | 28 |
| Placing Class 5 - Value Based | 50 | 47 | 50 | 47 |
| Questions on Placing Classes | 5 | 20 | 15 | 10 |
| Keep/Cull - Lamb Loin Chops | 45 | 50 | 46 | 43 |