| Placing Class 1: Beef Carcasses | 47 | 50 | 50 | 46 |
| Placing Class 2: Beef Short Loins | 46 | 46 | 47 | 30 |
| Placing Class 3: Pork Loins | 50 | 23 | 50 | 16 |
| Placing Class 4: T-Bone Steaks | 47 | 30 | 40 | 46 |
| Placing Class 5: Fresh Hams | 46 | 50 | 50 | 34 |
| Placing Class 6: Pork Carcasses | 50 | 42 | 40 | 40 |
| Questions on Placing Classes | 60 | 70 | 40 | 20 |