| Placing Class 1 - Fresh Hams | 35 | 30 | 34 | 34 |
| Placing Class 2 - Center Cut Pork Loins | 38 | 43 | 40 | 36 |
| Placing Class 3 - Beef Short Loins | 50 | 50 | 39 | 47 |
| Placing Class 4 - Beef Rounds | 39 | 47 | 47 | 24 |
| Placing Class 5 - Pork Carcasses | 24 | 31 | 38 | 26 |
| Questions on Placing Classes | 40 | 45 | 15 | 30 |