| Definition | Responses | Score |
| Beef Porterhouse Steaks |
| Part | Contestant | Judge |
| 1 | 1432 | 1243 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 5 |
| Placing 1 - Cut C | 2 |
| 38 |
| Beef Ribeye Steaks |
| Part | Contestant | Judge |
| 2 | 1234 | 2431 |
| Placing 2 - Cut A | 4 |
| Placing 2 - Cut B | 2 |
| Placing 2 - Cut C | 5 |
| 25 |
| Lamb Loin Chops |
| Part | Contestant | Judge |
| 3 | 1423 | 1423 |
| Placing 3 - Cut A | 2 |
| Placing 3 - Cut B | 5 |
| Placing 3 - Cut C | 4 |
| 50 |
| Pork Carcasses |
| Part | Contestant | Judge |
| 4 | 3421 | 2413 |
| Placing 4 - Cut A | 5 |
| Placing 4 - Cut B | 3 |
| Placing 4 - Cut C | 2 |
| 28 |
| Pork Whole Hams |
| Part | Contestant | Judge |
| 5 | 4213 | 4312 |
| Placing 5 - Cut A | 4 |
| Placing 5 - Cut B | 2 |
| Placing 5 - Cut C | 3 |
| 40 |
| Pork Whole Loins |
| Part | Contestant | Judge |
| 7 | 1324 | 1342 |
| Placing 6 - Cut A | 4 |
| Placing 6 - Cut B | 2 |
| Placing 6 - Cut C | 4 |
| 46 |
| Placing Sum |
| 227 |
| Porterhouse Steaks (1-5) Pork Whole Hams (6-10) |
| Part | Contestant | Judge |
| 1 | 1 | 1 |
| 2 | 2 | 1 |
| 3 | 3 | 2 |
| 4 | 2 | 4 |
| 5 | 4 | 3 |
| 6 | 1 | 4 |
| 7 | 3 | 2 |
| 8 | 3 | 2 |
| 9 | 1 | 1 |
| 10 | 4 | 3 |
| Questions - Points per Question | 5 |
| 10 |
| Junior Written Exam |
| Part | Contestant | Judge |
| 1 | B | D |
| 2 | D | D |
| 3 | D | C |
| 4 | A | A |
| 5 | A | B |
| 6 | B | B |
| 7 | C | B |
| 8 | B | B |
| 9 | D | D |
| 10 | C | A |
| 11 | D | A |
| 12 | A | A |
| 13 | B | B |
| 14 | D | D |
| 15 | A | B |
| 16 | D | C |
| 17 | B | B |
| 18 | C | D |
| 19 | D | D |
| 20 | A | C |
| 21 | A | A |
| 22 | D | B |
| 23 | A | B |
| 24 | A | B |
| 25 | D | D |
| Written Exam - Points per Question | 3 |
| 36 |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Lamb
Primal: C - Chuck
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 3 | Species: Pork
Retail: 05 - Roasts - Back Ribs
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 05 - Roasts - Back Ribs
Cookery: Dry or Moist Heat |
| 4 | Species: Lamb
Primal: L - Spareribs
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat | Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat |
| 5 | Species: Beef
Primal: L - Spareribs
Retail: 29 - Roasts - Shoulder Roast (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
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 |
| 14 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: A - Breast
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 7 | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
Cookery: Dry or Moist Heat |
| 8 | Species: Beef
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat |
| 9 | Species: Beef
Primal: D - Flank
Retail: 20 - Roasts - Mock Tender Roast
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 69 - Chops - Country Style Ribs
Cookery: Dry or Moist Heat |
| 10 | Species: Pork
Primal: C - Chuck
Retail: 72 - Chops - Rib Chop (Frenched)
Cookery: Dry or 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 |
| 11 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Lamb
Primal: B - Brisket
Retail: 79 - Variety - Oxtail | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 12 | Species: Lamb
Primal: C - Chuck
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat | Species: Lamb
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry Heat |
| 13 | Species: Lamb
Primal: C - Chuck
Retail: 80 - Variety - Tongue
Cookery: Moist Heat | Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Dry Heat |
| 14 | Species: Pork
Primal: E - Ham or Leg
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Cookery: Dry or Moist Heat |
| 15 | Species: Lamb
Primal: J - Shoulder
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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 Sum |
| 28 |