| Definition | Responses | Score |
| Placing 1R - Beef Carc. |
| Part | Contestant | Judge |
| 1 | 1432 | 1432 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 4 |
| Placing 1 - Cut C | 2 |
| 50 |
| Placing 2R - Beef Short Loins |
| Part | Contestant | Judge |
| 2 | 1243 | 2143 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 5 |
| Placing 2 - Cut C | 2 |
| 47 |
| Placing 3R - Pork Carc. |
| Part | Contestant | Judge |
| 3 | 1324 | 1342 |
| Placing 3 - Cut A | 4 |
| Placing 3 - Cut B | 2 |
| Placing 3 - Cut C | 3 |
| 47 |
| Placing 4R - Pork Hams |
| Part | Contestant | Judge |
| 4 | 1243 | 1243 |
| Placing 4 - Cut A | 3 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 2 |
| 50 |
| Placing 5R - Lamb Carc. |
| Part | Contestant | Judge |
| 5 | 3421 | 3421 |
| Placing 5 - Cut A | 2 |
| Placing 5 - Cut B | 4 |
| Placing 5 - Cut C | 5 |
| 50 |
| Placing 6 - Beef Rounds |
| Part | Contestant | Judge |
| 6 | 3241 | 3241 |
| Placing 6 - Cut A | 2 |
| Placing 6 - Cut B | 3 |
| Placing 6 - Cut C | 4 |
| 50 |
| Placing 7 - Beef Ribs |
| Part | Contestant | Judge |
| 7 | 3421 | 4231 |
| Placing 7 - Cut A | 5 |
| Placing 7 - Cut B | 2 |
| Placing 7 - Cut C | 4 |
| 41 |
| Placing 8 - Pork Carc. |
| Part | Contestant | Judge |
| 8 | 1432 | 1243 |
| Placing 8 - Cut A | 2 |
| Placing 8 - Cut B | 4 |
| Placing 8 - Cut C | 2 |
| 40 |
| Placing 9 - Pork Loins |
| Part | Contestant | Judge |
| 9 | 1423 | 1243 |
| Placing 9 - Cut A | 3 |
| Placing 9 - Cut B | 4 |
| Placing 9 - Cut C | 2 |
| 46 |
| Placing 10 - Slab Bacon |
| Part | Contestant | Judge |
| 10 | 2341 | 2134 |
| Placing 10 - Cut A | 3 |
| Placing 10 - Cut B | 3 |
| Placing 10 - Cut C | 5 |
| 39 |
| Reasons 1 - Beef Carc. |
| Part | Contestant | Judge |
| 1 | Placing: 1432
Reasons Score: 37 | Placing: 1432
Reasons Score: 50 |
| 37 |
| Reasons 2 - Beef Short Loins |
| Part | Contestant | Judge |
| 2 | Placing: 1243
Reasons Score: 40 | Placing: 2143
Reasons Score: 50 |
| 40 |
| Reasons 3 - Pork Carc. |
| Part | Contestant | Judge |
| 3 | Placing: 1324
Reasons Score: 44 | Placing: 1342
Reasons Score: 50 |
| 44 |
| Reasons 4 - Pork Hams |
| Part | Contestant | Judge |
| 4 | Placing: 1243
Reasons Score: 36 | Placing: 1243
Reasons Score: 50 |
| 36 |
| Reasons 5 - Lamb Carc. |
| Part | Contestant | Judge |
| 5 | Placing: 3421
Reasons Score: 38 | Placing: 3421
Reasons Score: 50 |
| 38 |
| Quality |
| Part | Contestant | Judge |
| 1 | High Choice | Avg. Choice |
| 2 | Avg. Choice | Avg. Choice |
| 3 | Avg. Choice | High Choice |
| 4 | High Choice | Low Prime |
| 5 | Avg. Choice | Low Choice |
| 6 | Low Prime | Low Prime |
| 7 | Low Choice | Low Choice |
| 8 | Low Choice | Low Choice |
| 9 | Avg. Prime | Avg. Prime |
| 82 |
| Yield |
| Part | Contestant | Judge |
| 1 | 3.3 | 2.6 |
| 2 | 3.2 | 2.5 |
| 3 | 2.5 | 2.2 |
| 4 | 2.9 | 2.6 |
| 5 | 3.8 | 3.7 |
| 6 | 4.3 | 4.4 |
| 7 | 2.9 | 2.8 |
| 8 | 2.0 | 1.7 |
| 9 | 4.3 | 4.8 |
| 59 |
| Specification 1 |
| Part | Contestant | Judge |
| 1 | 11- Length of cut
22- Sacral / caudal vertebrae number or removal | 7- Fat / skin not trimmed or tapered to proper length
11- Length of cut
22- Sacral / caudal vertebrae number or removal |
| 7 |
| Specification 2 |
| Part | Contestant | Judge |
| 2 | 5- Diaphragm and/or hanging tender removal
11- Length of cut | 5- Diaphragm and/or hanging tender removal
11- Length of cut |
| 10 |
| Specification 3 |
| Part | Contestant | Judge |
| 3 | 6- Fat exceeds recommended depth
7- Fat / skin not trimmed or tapered to proper length | 6- Fat exceeds recommended depth
7- Fat / skin not trimmed or tapered to proper length
10- Hip bone or cartilage exposed or removed |
| 7 |
| Specification 4 |
| Part | Contestant | Judge |
| 4 | 11- Length of cut | 23- Meets all specifications |
| 0 |
| Specification 5 |
| Part | Contestant | Judge |
| 5 | 11- Length of cut
13- Lymph gland and associated fat present or removed
15- Muscle relative size incorrect | 11- Length of cut
13- Lymph gland and associated fat present or removed
15- Muscle relative size incorrect |
| 10 |
| Specification 6 |
| Part | Contestant | Judge |
| 6 | 8- Fat not entirely removed
11- Length of cut
13- Lymph gland and associated fat present or removed | 1- Bone, cartilage, connective tissue and backstrap removal
8- Fat not entirely removed
13- Lymph gland and associated fat present or removed |
| 3 |
| Specification 7 |
| Part | Contestant | Judge |
| 7 | 20- Rib number incorrect | 23- Meets all specifications |
| 0 |
| Specification 8 |
| Part | Contestant | Judge |
| 8 | 6- Fat exceeds recommended depth
12- (False) Lean exposure | 6- Fat exceeds recommended depth
11- Length of cut |
| 3 |
| Specification 9 |
| Part | Contestant | Judge |
| 9 | 10- Hip bone or cartilage exposed or removed | 23- Meets all specifications |
| 0 |
| Specification 10 |
| Part | Contestant | Judge |
| 10 | 4- Deckle and associated fat removal
7- Fat / skin not trimmed or tapered to proper length | 4- Deckle and associated fat removal |
| 7 |
| Beef Judging Total |
| 265 |
| Beef Grading Total |
| 141 |
| Overall Beef Total |
| 406 |
| Lamb Judging Total |
| 127 |
| Pork Judging Total |
| 263 |
| Placing Total |
| 460 |
| Specifications Total |
| 47 |
| Reasons Total |
| 195 |
| Overall Score |
| 843 |
| Placing 1- Penalty |
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| Placing 2 - Penalty |
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| Placing 3 - Penalty |
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| Placing 4 - Penalty |
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| Placing 5 - Penalty |
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