| Definition | Responses | Score |
| Pork Carcass |
| Part | Contestant | Judge |
| 1 | 2413 | 2431 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 2 |
| 48 |
| Placing Class 2 |
| |
| Placing Class 3 |
| |
| Placing Class 4 |
| |
| Placing Class 5 |
| |
| Placing Class 6 |
| |
| Placing Sum |
| 48 |
| Questions on Placing Classes |
| Questions - Points per Question | 5 |
| |
| 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 |
| Written Exam - Points per Question | 2 |
| |
| Formulation Solution |
| Formulation Solution - Points per Question | 10 |
| |
| Formulation Questions |
| Formulation Questions - Points per Question | 5 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: H - Rib or Rack
Retail: 55 - Steaks - T-Bone Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak |
| 2 | Species: Beef
Primal: E - Ham or Leg
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls) |
| 3 | Species: Lamb
Primal: G - Plate
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs |
| 4 | Species: Pork
Primal: H - Rib or Rack
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 06 - Roasts - Blade Roast |
| 5 | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat | Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls) |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 12 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Beef
Primal: I - Round
Retail: 09 - Roasts - Bottom Round Rump Roast (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak |
| 7 | Species: Lamb
Primal: D - Flank
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: G - Plate
Retail: 54 - Steaks - Skirt Steak (Bnls) |
| 8 | Species: Pork
Primal: H - Rib or Rack
Retail: 71 - Chops - Rib Chop
Cookery: Moist Heat | Species: Lamb
Primal: A - Breast
Retail: 24 - Roasts - Ribs (Denver Style) |
| 9 | Species: Pork
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets |
| 10 | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak |
| 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 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: C - Chuck
Retail: 36 - Roasts - Tip, Cap Off Roast
Cookery: Dry or Moist Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls) |
| 12 | Species: Beef
Primal: E - Ham or Leg
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 02 - Roasts - Arm Picnic |
| 13 | Species: Pork
Primal: B - Brisket
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop |
| 14 | Species: Beef
Primal: C - Chuck
Retail: 41 - Steaks - Arm Steak
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast |
| 15 | Species: Pork
Primal: B - Brisket
Retail: 25 - Roasts - Rump Portion
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice |
| 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 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Primal: F - Loin
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls) |
| 17 | Species: Beef
Primal: I - Round
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 66 - Chops - Blade Chop |
| 18 | Species: Lamb
Primal: C - Chuck
Retail: 94 - Smoked/Cured - Picnic (Whole)
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls) |
| 19 | Species: Pork
Primal: H - Rib or Rack
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 11 - Roasts - Center Loin Roast |
| 20 | Species: Pork
Primal: I - Round
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast |
| 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: Pork
Primal: B - Brisket
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Dry Heat | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole) |
| 22 | Species: Lamb
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - Hocks |
| 23 | Species: Pork
Primal: M - Variety Meats
Retail: 81 - Variety - Tripe
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney |
| 24 | Species: Pork
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop |
| 25 | Species: Pork
Primal: K - Side (Belly)
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak |
| 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 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Beef
Primal: H - Rib or Rack
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched) |
| 27 | Species: Lamb
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: Dry Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney |
| 28 | Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak |
| 29 | Species: Pork
Primal: I - Round
Retail: 93 - Smoked/Cured - Loin Chop
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop |
| 30 | Species: Beef
Primal: D - Flank
Retail: 08 - Roasts - Bottom Round Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| 12 |
| Meat ID 31-35 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID 36-40 |
| Meat ID - Points per Species | 1 |
| Meat ID - Points per Primal | 2 |
| Meat ID - Points per Retail | 3 |
| Meat ID - Points per Cookery | 1 |
| |
| Meat ID Sum |
| 35 |
| 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 |
| |