Placing Class 1 - Beef Retail (Ribeyes) | 46 | 45 | 50 |
Placing Class 2 - Pork Retail (Top Loin Chops) | 23 | 24 | 50 |
Placing Class 3 - Beef Carcass | 40 | 48 | 50 |
Placing Class 4 - Pork Carcass | 50 | 48 | 42 |
Placing Class 5 - Value Based | 50 | 50 | 24 |
Questions on Placing Classes | 25 | 35 | 25 |
Keep/Cull - Lamb Loin Chops | 45 | 44 | 45 |