| Placing Class 1 - Beef Retail (Ribeyes) | 50 |
| Placing Class 2 - Pork Retail (Top Loin Chops) | 50 |
| Placing Class 3 - Beef Carcass | 50 |
| Placing Class 4 - Pork Carcass | 48 |
| Placing Class 5 - Value Based | 45 |
| Questions on Placing Classes | 35 |
| Keep/Cull - Lamb Loin Chops | 39 |