| Placing Class 1 - Fresh Hams | 40 | 50 | 31 | 50 |
| Placing Class 2 - Center Cut Pork Loins | 42 | 44 | 47 | 47 |
| Placing Class 3 - Beef Short Loins | 50 | 47 | 50 | 26 |
| Placing Class 4 - Beef Rounds | 50 | 50 | 47 | 47 |
| Placing Class 5 - Pork Carcasses | 48 | 48 | 50 | 34 |
| Questions on Placing Classes | 35 | 10 | 20 | 25 |