| Definition | Responses | Score |
| Pork Fresh Hams |
| Part | Contestant | Judge |
| 1 | 3142 | 1324 |
| Placing 1 - Cut A | 2 |
| Placing 1 - Cut B | 2 |
| Placing 1 - Cut C | 2 |
| 46 |
| Boneless Pork Loins |
| Part | Contestant | Judge |
| 2 | 3214 | 2413 |
| Placing 2 - Cut A | 3 |
| Placing 2 - Cut B | 4 |
| Placing 2 - Cut C | 2 |
| 29 |
| Pork Butts |
| Part | Contestant | Judge |
| 3 | 1432 | 1243 |
| Placing 3 - Cut A | 3 |
| Placing 3 - Cut B | 3 |
| Placing 3 - Cut C | 2 |
| 42 |
| Beef T-Bone Steaks |
| Part | Contestant | Judge |
| 4 | 1432 | 2413 |
| Placing 4 - Cut A | 2 |
| Placing 4 - Cut B | 4 |
| Placing 4 - Cut C | 5 |
| 27 |
| Beef Chuck Short Rib Plates |
| Part | Contestant | Judge |
| 5 | 4321 | 4132 |
| Placing 5 - Cut A | 3 |
| Placing 5 - Cut B | 5 |
| Placing 5 - Cut C | 2 |
| 38 |
| Beef Sirloin Boneless Top Sirloins |
| Part | Contestant | Judge |
| 7 | 3412 | 1423 |
| Placing 6 - Cut A | 5 |
| Placing 6 - Cut B | 4 |
| Placing 6 - Cut C | 4 |
| 20 |
| Placing Sum |
| 202 |
| Questions on Placing Classes |
| Part | Contestant | Judge |
| 1 | 4 | |
| 2 | 2 | 1 |
| 3 | 4 | 3 |
| 4 | 2 | 2 |
| 5 | 1 | |
| 6 | 3 | 1 |
| 7 | 3 | 1 |
| 8 | 2 | 2 |
| 9 | 3 | 4 |
| 10 | 3 | 3 |
| Questions - Points per Question | 5 |
| 15 |
| Keep/Cull |
| Part | Contestant | Judge |
| 6 | Keep | Cull |
| 7 | Keep | Keep |
| 8 | Cull | Cull |
| 9 | Keep | Keep |
| 10 | Cull | Keep |
| 11 | Keep | Keep |
| 12 | Cull | Cull |
| 13 | Cull | Cull |
| Keep/Cull Point Values | 1: 7
2: 8
3: 4
4: 14
5: 16
6: 12
7: 2
8: 3 |
| 41 |
| Quality Grading |
| Part | Contestant | Judge |
| 1 | | Quality: Average Choice |
| 2 | | Quality: Average Choice |
| 3 | | Quality: High Choice |
| 4 | | Quality: Average Choice |
| 5 | | Quality: Average Comm. |
| 6 | | Quality: Average Utility |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | A |
| Quality Grading - Maturity | C |
| Quality Grading - Maturity | D |
| |
| Yield Grading |
| Part | Contestant | Judge |
| 1 | | 1.5 |
| 2 | | 2.0 |
| 3 | | 2.8 |
| 4 | | 3.0 |
| 5 | | 3.4 |
| 6 | | 4.3 |
| |
| 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: Lamb
Primal: D - Flank
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
Cookery: Dry Heat |
| 2 | Species: Beef
Primal: C - Chuck
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: N - Various Meats
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Dry Heat |
| 3 | Species: Pork
Primal: L - Spareribs
Retail: 12 - Roasts - Center Rib Roast
Cookery: Dry or Moist Heat | Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry Heat |
| 4 | Species: Lamb
Primal: B - Brisket
Retail: 19 - Roasts - Loin Roast
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
Cookery: Dry Heat |
| 5 | Species: Lamb
Primal: C - Chuck
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat | Species: Lamb
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 |
| 3 |
| Meat ID 6-10 |
| Part | Contestant | Judge |
| 6 | Species: Pork
Primal: D - Flank
Cookery: Dry or Moist Heat | Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
Cookery: Dry Heat |
| 7 | Species: Beef
Primal: K - Side (Belly)
Cookery: Dry Heat | Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
Cookery: Moist Heat |
| 8 | Species: Lamb
Retail: 14 - Roasts - Eye Round Roast
Cookery: Moist Heat | Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Dry Heat |
| 9 | Species: Pork
Primal: G - Plate
Cookery: Moist Heat | Species: Beef
Primal: I - Round
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Moist Heat |
| 10 | Species: Lamb
Primal: E - Ham or Leg
Retail: 38 - Roasts - Top Roast (Bnls)
Cookery: Dry or 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 |
| 2 |
| Meat ID 11-15 |
| Part | Contestant | Judge |
| 11 | Species: Pork
Primal: H - Rib or Rack
Retail: 66 - Chops - Blade Chop
Cookery: Dry Heat | Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
Cookery: Dry Heat |
| 12 | Species: Pork
Primal: C - Chuck
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Dry Heat | Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
Cookery: Dry or Moist Heat |
| 13 | Species: Beef
Primal: G - Plate
Cookery: Moist Heat | Species: Beef
Primal: C - Chuck
Retail: 26 - Roasts - Seven (7) Bone Roast
Cookery: Moist Heat |
| 14 | Species: Lamb
Primal: G - Plate
Retail: 43 - Steaks - Bottom Round Steak
Cookery: Dry or Moist Heat | Species: Pork
Primal: E - Ham or Leg
Retail: 90 - Smoked/Cured - Center Slice
Cookery: Dry Heat |
| 15 | Species: Lamb
Primal: D - Flank
Retail: 15 - Roasts - Flat Half (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: J - Shoulder
Retail: 03 - Roasts - Arm Roast
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: Beef
Primal: E - Ham or Leg
Retail: 67 - Chops - Blade Chop (Bnls)
Cookery: Dry or Moist Heat | Species: Lamb
Primal: H - Rib or Rack
Retail: 23 - Roasts - Rib Roast (Frenched)
Cookery: Dry Heat |
| 17 | Species: Pork
Primal: F - Loin
Retail: 10 - Roasts - Brisket, Whole (Bnls)
Cookery: Moist Heat | |
| 18 | Species: Lamb
Primal: A - Breast
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat |
| 19 | Species: Lamb
Primal: D - Flank
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 55 - Steaks - T-Bone Steak
Cookery: Dry Heat |
| 20 | Species: Beef
Retail: 96 - Smoked/Cured - Rump Portion
Cookery: Dry or Moist Heat | Species: Pork
Primal: N - Various Meats
Retail: 92 - Smoked/Cured - 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 21-25 |
| Part | Contestant | Judge |
| 21 | Species: Lamb
Primal: K - Side (Belly)
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat | Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
Cookery: Dry or Moist Heat |
| 22 | Species: Beef
Primal: M - Variety Meats
Retail: 89 - Smoked/Cured - Brisket, Corned
Cookery: Dry Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
Cookery: Dry Heat |
| 23 | Species: Pork
Primal: L - Spareribs
Retail: 11 - Roasts - Center Loin Roast
Cookery: Moist Heat | Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Cookery: Dry or Moist Heat |
| 24 | Species: Pork
Primal: N - Various Meats
Cookery: Dry Heat | Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
Cookery: Dry Heat |
| 25 | Species: Lamb
Primal: B - Brisket
Cookery: Dry or Moist Heat | Species: Lamb
Primal: E - Ham or Leg
Retail: 18 - Roasts - Leg Roast (Bnls)
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 26-30 |
| Part | Contestant | Judge |
| 26 | Species: Pork
Primal: D - Flank
Retail: 75 - Chops - Top Loin Chop (Bnls)
Cookery: Moist Heat | Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
Cookery: Dry or Moist Heat |
| 27 | Species: Lamb
Primal: E - Ham or Leg
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry Heat | Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Dry Heat |
| 28 | Species: Lamb
Primal: J - Shoulder
Retail: 18 - Roasts - Leg Roast (Bnls)
Cookery: Dry Heat | Species: Pork
Primal: F - Loin
Retail: 95 - Smoked/Cured - Rib Chop
Cookery: Dry Heat |
| 29 | Species: Beef
Primal: F - Loin
Cookery: Dry or Moist Heat | Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Cookery: Dry or Moist Heat |
| 30 | Species: Lamb | Species: Beef
Primal: B - Brisket
Retail: 89 - Smoked/Cured - Brisket, Corned
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 |
| 4 |
| Meat ID 31-35 |
| Part | Contestant | Judge |
| 31 | Species: Beef
Primal: I - Round | |
| 32 | Species: Beef
Cookery: Dry or Moist Heat | |
| 33 | Species: Pork
Primal: G - Plate
Cookery: Dry Heat | |
| 34 | Primal: E - Ham or Leg | |
| 35 | 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 |
| 0 |
| Meat ID 36-40 |
| Part | Contestant | Judge |
| 36 | Cookery: Dry or Moist Heat | |
| 37 | Cookery: Dry Heat | |
| 39 | Species: Pork | |
| 40 | 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 |
| 0 |
| Meat ID Sum |
| 20 |
| Reasons 1 |
| 0 |
| Reasons 2 |
| |
| Reasons 3 |
| |
| Reasons Total |
| 0 |
| Team Activity - Placing |
| |
| Team Activity - Questions |
| |
| Team Activity - Keep/Cull |
| |
| Team Activity Total |
| |
| Practicum 1 |
| |
| Practicum 2 |
| |
| Practicum 3 |
| |