| Placing Class 1 - Fresh Hams | 34 | 34 | 47 | 48 |
| Placing Class 2 - Center Cut Pork Loins | 50 | 30 | 40 | 43 |
| Placing Class 3 - Beef Short Loins | 50 | 50 | 43 | 50 |
| Placing Class 4 - Beef Rounds | 41 | 24 | 47 | 21 |
| Placing Class 5 - Pork Carcasses | 50 | 34 | 26 | 34 |
| Questions on Placing Classes | 30 | 45 | 25 | 25 |