| Placing Class 1 - Fresh Hams | 50 | 42 | 44 | 34 |
| Placing Class 2 - Center Cut Pork Loins | 34 | 44 | 34 | 47 |
| Placing Class 3 - Beef Short Loins | 34 | 41 | 41 | 28 |
| Placing Class 4 - Beef Rounds | 50 | 31 | 38 | 43 |
| Placing Class 5 - Pork Carcasses | 47 | 34 | 36 | 32 |
| Questions on Placing Classes | 35 | 15 | 40 | 30 |