| Placing Class 1 - Lamb Blade Chops | 50 | 48 | 
		
			| Placing Class 2 - Pork Center Loins | 43 | 32 | 
		
			| Placing Class 3 - Beef Rounds | 36 | 18 | 
		
			| Placing Class 4 - Ribbed Lamb Carcasses | 50 | 5 | 
		
			| Placing Class 5 - Beef Carcasses | 47 | 47 | 
		
			| Placing Class 6 - Pork Carcasses | 38 | 46 | 
		
			| Questions on Placing Classes | 15 | 20 |