| Definition | Responses | Score |
| Placing Class 1 - Sirloin |
| Part | Contestant | Judge |
| 1 | 1234 | 3421 |
| Placing 1 - Cut A | 3 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 4 |
| 24 |
| Placing Sum |
| 24 |
| Formulation Questions |
| Part | Contestant | Judge |
| 1 | | C |
| 2 | | A |
| 3 | | C |
| 4 | | C |
| 5 | | C |
| Formulation Questions - Points per Question | 8 |
| |
| Meat ID 1-5 |
| Part | Contestant | Judge |
| 1 | Species: Beef
Primal: D - Flank
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry or Moist Heat | Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat |
| 2 | Species: Pork
Primal: C - Chuck
Retail: 28 - Roasts - Short Ribs
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 3 | Species: Lamb
Primal: E - Ham or Leg
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 40 - Roasts - Tri-Tip Roast
Cookery: Dry Heat |
| 4 | Species: Lamb
Primal: L - Spareribs
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 5 | Species: Beef
Primal: A - Breast
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank 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 |
| 2 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Lamb
Primal: K - Side (Belly)
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: F - Loin
Retail: 53 - Steaks - Sirloin Cutlets
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 8 | Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Moist Heat | Species: Beef
Primal: M - Variety Meats
Retail: 79 - Variety - Oxtail
Cookery: Moist Heat |
| 9 | Species: Pork
Primal: G - Plate
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 10 | Species: Pork
Primal: B - Brisket
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed 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 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Beef
Primal: I - Round
Retail: 35 - Roasts - Tip Roast (Bnls)
Cookery: Dry Heat | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat |
| 12 | Species: Lamb
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat |
| 13 | Cookery: Moist Heat | |
| 14 | Species: Pork
Primal: F - Loin
Retail: 64 - Steaks - Top Sirloin Cap Steak (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 15 | Species: Pork
Primal: L - Spareribs
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
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 |
| 5 |
| Meat ID 16-20 |
| Part | Contestant | Judge |
| 16 | Species: Lamb
Primal: K - Side (Belly)
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
Cookery: Dry or Moist Heat |
| 17 | Species: Lamb
Primal: H - Rib or Rack
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 18 | Species: Lamb
Primal: J - Shoulder
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 19 | Species: Beef
Primal: A - Breast
Retail: 16 - Roasts - Frenched Style
Cookery: Moist Heat | Species: Pork
Primal: J - Shoulder
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat |
| 20 | Species: Lamb
Primal: D - Flank
Retail: 34 - Roasts - Tenderloin (Whole)
Cookery: Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 44 - Steaks - Center Slice
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 |
| 2 |
| Meat ID 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Pork
Primal: E - Ham or Leg
Retail: 21 - Roasts - Petite Tender
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 22 | Species: Lamb
Primal: A - Breast
Retail: 37 - Roasts - Top Loin Roast (Bnls)
Cookery: Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 23 | Species: Beef
Primal: E - Ham or Leg
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 17 - Roasts - Fresh Side
Cookery: Moist Heat |
| 24 | Species: Lamb
Primal: E - Ham or Leg
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Moist Heat | Species: Pork
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
Cookery: Dry or Moist Heat |
| 25 | Species: Pork
Primal: A - Breast
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - 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 |
| 4 |
| Meat ID Sum |
| 19 |
| Written Exam #1-5 |
| Part | Contestant | Judge |
| 1 | C | C |
| 2 | A | B |
| 3 | B | D |
| 4 | D | D |
| 5 | C | D |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #6-10 |
| Part | Contestant | Judge |
| 6 | C | C |
| 7 | A | B |
| 8 | C | B |
| 9 | A | B |
| 10 | D | D |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam #11-15 |
| Part | Contestant | Judge |
| 11 | B | C |
| 12 | C | D |
| 13 | B | C |
| 14 | A | B |
| 15 | B | B |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam #16-20 |
| Part | Contestant | Judge |
| 16 | C | B |
| 17 | C | D |
| 18 | D | D |
| 19 | C | B |
| 20 | C | D |
| Written Exam - Points per Question | 3 |
| 3 |
| Written Exam #21-25 |
| Part | Contestant | Judge |
| 21 | C | B |
| 22 | D | C |
| 23 | A | C |
| 24 | E | C |
| 25 | A | B |
| Written Exam - Points per Question | 3 |
| 0 |
| Written Exam #26-30 |
| Part | Contestant | Judge |
| 26 | C | C |
| 27 | B | B |
| 28 | D | B |
| 29 | C | B |
| 30 | B | D |
| Written Exam - Points per Question | 3 |
| 6 |
| Written Exam Total |
| 24 |