| Placing Class 1 - Fresh Hams | 40 | 40 | 48 | 35 |
| Placing Class 2 - Center Cut Pork Loins | 30 | 43 | 34 | 40 |
| Placing Class 3 - Beef Short Loins | 47 | 47 | 34 | 47 |
| Placing Class 4 - Beef Rounds | 50 | 41 | 46 | 38 |
| Placing Class 5 - Pork Carcasses | 26 | 26 | 26 | 43 |
| Questions on Placing Classes | 30 | 35 | 15 | 35 |