| Placing Class 1: Beef Carcasses | 50 | 50 | 50 | 
		
			| Placing Class 2: Beef Short Loins | 46 | 50 | 46 | 
		
			| Placing Class 3: Pork Loins | 50 | 50 | 50 | 
		
			| Placing Class 4: T-Bone Steaks | 50 | 50 | 50 | 
		
			| Placing Class 5: Fresh Hams | 50 | 50 | 50 | 
		
			| Placing Class 6: Pork Carcasses | 50 | 48 | 50 | 
		
			| Questions on Placing Classes | 80 | 80 | 70 |