| Definition | Responses | Score |
| Placing Class 1 |
| Part | Contestant | Judge |
| 1 | 3241 | 3214 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 6 |
| Placing 1 - Cut C | 2 |
| 48 |
| Placing Class 2 |
| Part | Contestant | Judge |
| 2 | | 2413 |
| Placing 2 - Cut A | 2 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 3 |
| |
| Placing Class 3 |
| Part | Contestant | Judge |
| 3 | 2134 | 4312 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 5 |
| Placing 3 - Cut C | 2 |
| 15 |
| Placing Class 4 |
| |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 63 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 1 | 3 |
| 2 | 3 | 4 |
| 3 | 2 | 2 |
| 4 | 4 | 4 |
| 5 | 1 | 1 |
| 6 | 2 | 2 |
| 7 | 2 | 2 |
| 8 | 3 | 3 |
| 9 | 4 | 4 |
| 10 | 3 | 4 |
| Questions - Points per Question | 5 |
| 35 |
| Keep/Cull |
| |
| Quality Grading |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| |
| Yield Grading |
| |
| Carcass Grading Total |
| |
| Written Exam |
| Part | Contestant | Judge |
| 1 | B | B |
| 2 | B | B |
| 3 | A | B |
| 4 | B | B |
| 5 | A | A |
| 6 | A | D |
| 7 | B | B |
| 8 | A | C |
| 9 | D | D |
| 10 | C | C |
| 11 | D | D |
| 12 | B | A |
| 13 | B | C |
| 14 | B | B |
| 15 | D | D |
| 16 | C | D |
| 17 | | A |
| 18 | A | C |
| 19 | C | A |
| 20 | C | C |
| 21 | A | C |
| 22 | B | B |
| 23 | D | B |
| 24 | | B |
| 25 | C | C |
| 26 | | C |
| 27 | A | D |
| 28 | D | A |
| 29 | B | A |
| 30 | | B |
| Written Exam - Points per Question | 2 |
| 26 |
| Formulation Solution |
| Part | Contestant | Judge |
| 1 | ** | 07 |
| Formulation Solution - Points per Question | 10 |
| 0 |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | D | B |
| 2 | A | A |
| 3 | B | A |
| 4 | C | B |
| 5 | E | C |
| 6 | B | D |
| 7 | A | E |
| Formulation Questions - Points per Question | 5 |
| 5 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Pork
Primal: D - Flank
Retail: 03 - Roasts - Arm Roast
Cookery: Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat |
| 2 | Species: Pork
Primal: C - Chuck
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 3 | Species: Lamb
Primal: B - Brisket
Retail: 04 - Roasts - Arm Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 4 | Species: Pork
Primal: D - Flank
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail |
| 5 | Species: Pork
Primal: K - Side (Belly)
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 2 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: E - Ham or Leg
Retail: 66 - Chops - Blade Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Dry Heat |
| 7 | Species: Lamb
Primal: C - Chuck
Retail: 76 - Variety - Heart
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 8 | Species: Pork
Primal: B - Brisket
Retail: 77 - Variety - Kidney
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 9 | Species: Lamb
Primal: J - Shoulder
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls) | Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic
Cookery: Dry or Moist Heat |
| 10 | Species: Lamb
Primal: I - Round
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 5 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: C - Chuck
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 12 | Species: Lamb
Primal: E - Ham or Leg
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 13 | Species: Pork
Primal: D - Flank
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 14 | Species: Beef
Primal: K - Side (Belly)
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry Heat |
| 15 | Species: Beef
Primal: L - Spareribs
Retail: 39 - Roasts - Top Round Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls)
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 11 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Beef
Primal: B - Brisket
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 17 | Species: Pork
Primal: B - Brisket
Retail: 30 - Roasts - Sirloin Roast
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: C - Chuck
Retail: 81 - Variety - Tripe
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 19 | Species: Pork
Primal: F - Loin
Retail: 85 - Various - Ground Pork
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry Heat |
| 20 | Species: Beef
Primal: B - Brisket
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 3 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Beef
Primal: E - Ham or Leg
Retail: 71 - Chops - Rib Chop | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 22 | Species: Lamb
Primal: J - Shoulder
Retail: 39 - Roasts - Top Round Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 23 | Species: Pork
Primal: E - Ham or Leg
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 24 | Species: Pork
Primal: N - Various Meats
Retail: 37 - Roasts - Top Loin Roast (Bnls) | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 25 | Species: Beef
Primal: J - Shoulder
Retail: 90 - Smoked/Cured - Center Slice | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 8 |
| Meat ID 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: B - Brisket
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 27 | Species: Pork
Primal: N - Various Meats
Retail: 07 - Roasts - Blade Boston
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 97 - Smoked/Cured - Shank Portion
Cookery: Dry Heat |
| 28 | Species: Pork
Primal: M - Variety Meats
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 29 | Species: Lamb
Primal: L - Spareribs
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat |
| 30 | Species: Beef
Primal: L - Spareribs
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 3 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | Species: Lamb
Primal: D - Flank
Retail: 13 - Roasts - Eye Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 32 | Species: Pork
Primal: H - Rib or Rack
Cookery: Dry Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 33 | Species: Beef
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 34 | Species: Pork
Primal: D - Flank
Cookery: Dry or Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 35 | Species: Beef
Primal: J - Shoulder
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 6 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | Species: Lamb
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 37 | Species: Lamb
Primal: E - Ham or Leg
Retail: 81 - Variety - Tripe
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks
Cookery: Moist Heat |
| 38 | Species: Lamb
Primal: K - Side (Belly)
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 39 | Species: Beef
Primal: G - Plate
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 40 | Species: Lamb
Primal: C - Chuck
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Cookery: Moist Heat |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 2 |
| Meat ID Sum |
| 40 |
| Reasons 1 |
| |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |