| Placing Class 1 Beef Carcasses | 36 | 40 | 36 | |
| Placing Class 2 Beef Ribs | 42 | 43 | 37 | 40 |
| Placing Class 3 Beef Porterhouse Steaks | 48 | 48 | 48 | 50 |
| Placing Class 4 Pork Carcasses | 50 | 34 | | |
| Placing Class 5 Pork Center Loins | 38 | 46 | 40 | 32 |
| Placing Class 6 Pork Hams | 45 | 27 | 44 | 50 |