| Placing Class 1 - Beef Retail (Ribeyes) | 50 | 50 | 50 | 50 |
| Placing Class 2 - Pork Retail (Top Loin Chops) | 50 | 24 | 49 | 45 |
| Placing Class 3 - Beef Carcass | 47 | 50 | 50 | 46 |
| Placing Class 4 - Pork Carcass | 50 | 48 | 48 | 48 |
| Placing Class 5 - Value Based | 50 | 50 | 50 | 21 |
| Questions on Placing Classes | 35 | 15 | 20 | 20 |
| Keep/Cull - Lamb Loin Chops | 46 | 50 | 46 | 50 |