| Placing Class 1: Pork Carcasses | 50 | 50 | 47 | 47 |
| Placing Class 2: Beef Carcasses | 48 | 36 | 50 | 36 |
| Placing Class 3: Porterhouse Steaks | 48 | 50 | 48 | 50 |
| Placing Class 4: Boston Butts | 50 | 50 | 50 | 36 |
| Placing Class 5: Beef Rounds | 41 | 48 | 41 | 34 |
| Placing Class 6: Pork Center Cut Loins | 48 | 50 | 48 | 46 |
| Reasons 1: Beef Carcasses | 42 | 44 | 44 | 41 |
| Reasons 3: Beef Porter House Steaks | 46 | 47 | 45 | 42 |