| Placing Class 1 - Beef Retail (Ribeyes) | 50 | 45 | 50 | 50 |
| Placing Class 2 - Pork Retail (Top Loin Chops) | 27 | 24 | 31 | 28 |
| Placing Class 3 - Beef Carcass | 50 | 50 | 50 | 47 |
| Placing Class 4 - Pork Carcass | 50 | 50 | 48 | 50 |
| Placing Class 5 - Value Based | 50 | 45 | 50 | 50 |
| Questions on Placing Classes | 25 | 25 | 15 | 20 |
| Keep/Cull - Lamb Loin Chops | 50 | 50 | 50 | 50 |