| Placing Class 1: Beef Carcasses | 50 | 50 | 47 |
| Placing Class 2: Beef Short Loins | 50 | 50 | 44 |
| Placing Class 3: Pork Loins | 50 | 50 | 46 |
| Placing Class 4: T-Bone Steaks | 50 | 50 | 36 |
| Placing Class 5: Fresh Hams | 50 | 50 | 48 |
| Placing Class 6: Pork Carcasses | 43 | 48 | 48 |
| Questions on Placing Classes | 80 | 50 | 80 |