| Placing Class 1: Beef Carcasses | 50 | 50 | 47 | 45 |
| Placing Class 2: Beef Short Loins | 50 | 50 | 41 | 34 |
| Placing Class 3: Pork Loins | 50 | 50 | 50 | 50 |
| Placing Class 4: T-Bone Steaks | 47 | 45 | 50 | 50 |
| Placing Class 5: Fresh Hams | 50 | 50 | 46 | 50 |
| Placing Class 6: Pork Carcasses | 46 | 45 | 37 | 48 |
| Questions on Placing Classes | 90 | 80 | 90 | 70 |