| Placing Class 1 - Lamb Blade Chops | 50 | 50 |
| Placing Class 2 - Pork Center Loins | 48 | 48 |
| Placing Class 3 - Beef Rounds | 23 | 34 |
| Placing Class 4 - Ribbed Lamb Carcasses | 47 | 5 |
| Placing Class 5 - Beef Carcasses | 47 | 39 |
| Placing Class 6 - Pork Carcasses | 46 | 47 |
| Questions on Placing Classes | 35 | 10 |