| Placing Class 1 - Fresh Hams | 40 | 30 | 31 | 35 |
| Placing Class 2 - Center Cut Pork Loins | 38 | 38 | 43 | 40 |
| Placing Class 3 - Beef Short Loins | 47 | 47 | 47 | 47 |
| Placing Class 4 - Beef Rounds | 24 | 28 | 28 | 34 |
| Placing Class 5 - Pork Carcasses | 44 | 26 | 31 | 34 |
| Questions on Placing Classes | 25 | 35 | 40 | 35 |