| Placing Class 1: Pork Carcasses | 50 | 50 | 50 |
| Placing Class 2: Beef Carcasses | 50 | 48 | 48 |
| Placing Class 3: Porterhouse Steaks | 50 | 50 | 50 |
| Placing Class 4: Boston Butts | 50 | 50 | 50 |
| Placing Class 5: Beef Rounds | 48 | 50 | 48 |
| Placing Class 6: Pork Center Cut Loins | 50 | 50 | 50 |
| Reasons 1: Beef Carcasses | 44 | 42 | 42 |
| Reasons 3: Beef Porter House Steaks | 46 | 43 | 48 |