| Placing Class 1 - Beef Retail (Ribeyes) | 45 |
| Placing Class 2 - Pork Retail (Top Loin Chops) | 45 |
| Placing Class 3 - Beef Carcass | 50 |
| Placing Class 4 - Pork Carcass | 42 |
| Placing Class 5 - Value Based | 50 |
| Questions on Placing Classes | 10 |
| Keep/Cull - Lamb Loin Chops | 44 |