| Placing Class 1 - Beef Retail (Ribeyes) | 50 | 50 | 15 |
| Placing Class 2 - Pork Retail (Top Loin Chops) | 45 | 28 | 23 |
| Placing Class 3 - Beef Carcass | 50 | 48 | 34 |
| Placing Class 4 - Pork Carcass | 50 | 48 | 42 |
| Placing Class 5 - Value Based | 50 | 18 | 11 |
| Questions on Placing Classes | 25 | 30 | 15 |
| Keep/Cull - Lamb Loin Chops | 45 | 46 | 46 |