| Placing Class 1 - Fresh Hams | 42 | 43 | 46 | 43 |
| Placing Class 2 - Center Cut Pork Loins | 42 | 40 | 34 | 32 |
| Placing Class 3 - Beef Short Loins | 47 | 50 | 50 | 50 |
| Placing Class 4 - Beef Rounds | 47 | 20 | 34 | 24 |
| Placing Class 5 - Pork Carcasses | 31 | 32 | 31 | 43 |
| Questions on Placing Classes | 30 | 25 | 25 | 30 |