| Entry No. | Exhibitor | Club/Chapter | Class | Place | Show Wt. | Hot Carc. Wt. | Dress. % | Adj. 12th Rib Fat | Body Wall Thick. | Ribeye Area | Leg Conf. | Leg Circ. | USDA YG | % BCTRC | Carcass Maturity | Meet Carcass Specs | Carcass Placing | |
| 786 | R.N. McEachern | Lometa FFA | 1 | 1 | 72 | 37.3 | 51.81 | 0.05 | 0.50 | 1.55 | 23.00 | 10.00 | 0.9 | 48.60 | A | Y | 6 | |
| 811 | V.L. Barksdale | McCulloch Co 4-H | 1 | 2 | 69 | 38.5 | 55.80 | 0.05 | 0.60 | 1.70 | 23.00 | 10.00 | 0.9 | 48.51 | A | Y | 7 | |
| 767 | T.J. Osbourn | Llano Co 4-H | 2 | 1 | 78 | 43.9 | 56.28 | 0.06 | 0.8 | 2.0 | 24.00 | 11 | 1.0 | 48.04 | A | Y | 5 | |
| 1058 | B.W. Ledbetter | Schleicher Co 4-H | 2 | 2 | 79 | 43.3 | 54.81 | 0.10 | 0.70 | 1.75 | 25.00 | 12.00 | 1.4 | 47.65 | A | Y | ||
| 1159 | L.D. Edwards | Swisher Co 4-H | 3 | 1 | 80 | 44.8 | 56.00 | 0.09 | 0.55 | 2.15 | 23.75 | 11.00 | 1.3 | 49.08 | A | Y | 1 | |
| 863 | K.R. Priddy | Mills Co 4-H | 3 | 2 | 80 | 47.6 | 59.50 | 0.12 | 1.00 | 2.05 | 24.00 | 11.00 | 1.6 | 46.88 | A | Y | ||
| 1120 | T.R. Morgan | Stephenville FFA | 4 | 1 | 86 | 49.7 | 57.79 | 0.08 | 0.80 | 2.45 | 24.75 | 11.00 | 1.2 | 48.56 | A | Y | 4 | |
| 1283 | J.T. Dissler | Val Verde Co 4-H | 4 | 2 | 85 | 48.0 | 56.47 | 0.13 | 0.80 | 1.95 | 24.00 | 10.00 | 1.7 | 47.26 | A | Y | ||
| 378 | K.M. Kelly | Eastland Co 4-H | 5 | 1 | 87 | 52.1 | 59.89 | 0.08 | 0.70 | 2.30 | 24.00 | 12.00 | 1.2 | 48.35 | A | Y | 2 | |
| 261 | C.R. Swening | Coleman Co. 4-H | 5 | 2 | 90 | 51.0 | 56.67 | 0.15 | 1.10 | 2.30 | 24.75 | 12.00 | 1.9 | 46.72 | A | Y | ||
| 686 | B. Michel | Kerr Co 4-H | 6 | 1 | 91 | 53.2 | 58.46 | 0.10 | 0.75 | 2.30 | 25.00 | 11.00 | 1.4 | 47.99 | A | Y | 9 | |
| 1327 | W.M. Dobbs | Wilbarger Co 4-H | 6 | 2 | 91 | 56.0 | 61.54 | 0.12 | 0.95 | 2.45 | 24.75 | 12.00 | 1.6 | 47.33 | A | Y | ||
| 501 | W.A. Oppegard | Grady FFA | 7 | 1 | 95 | 51.1 | 53.79 | 0.14 | 0.75 | 2.20 | 24.50 | 12.00 | 1.8 | 47.75 | A | Y | 8 | |
| 46 | C.G. Newsom | Ballinger FFA | 7 | 2 | 96 | 56.4 | 58.75 | 0.10 | 1.10 | 2.55 | 25.75 | 12.00 | 1.4 | 47.10 | A | Y | ||
| 380 | K.W. Lambert | Edinburg FFA | 8 | 1 | 98 | 55.3 | 56.43 | 0.10 | 0.85 | 2.30 | 25.50 | 12.00 | 1.4 | 47.46 | A | Y | ||
| 1119 | T.W. Morgan | Stephenville FFA | 8 | 2 | 98 | 59.1 | 60.31 | 0.09 | 0.80 | 2.70 | 26.00 | 13.00 | 1.3 | 48.34 | A | Y | 3 | |
| 693 | C Brandenberger | Kimble Co 4-H | 9 | RGC | 100 | 60.5 | 60.50 | 0.15 | 0.90 | 2.75 | 26.00 | 13.00 | 1.9 | 47.73 | A | Y | 10 | |
| 626 | F.J. Falcon | Jim Wells Co 4-H | 9 | 2 | 102 | 55.2 | 54.12 | 0.15 | 0.85 | 2.50 | 25.50 | 11.00 | 1.9 | 47.74 | A | Y | ||
| 353 | W.R. Miller | Early FFA | 10 | GC | 105 | 63.9 | 60.86 | 0.12 | 1.35 | 2.70 | 25.50 | 13.00 | 1.6 | 45.86 | A | Y | ||
| 17 | K.L. Fowler | Andrews Co 4-H | 10 | 2 | 108 | 62.2 | 57.59 | 0.07 | 0.85 | 2.35 | 26.25 | 13.00 | 1.1 | 47.13 | A | Y | ||
| 1. Minimum and maximum for carcass weight, 30 to 65 pounds. | ||||||||||||||||||
| 2. Minimum adjusted fat thickness at the 12th rib, .05 inches. | ||||||||||||||||||
| 3. Estimated percent boneless closely trimmed retail cuts from the leg, loin, rack and shoulder will be calculated and considered during final ranking. | ||||||||||||||||||
| % BCTRC = 49.936 - (0.0848 X Warm Carcass Wt., lb.) - (4.376 X Adj. Fat Thickness, in.) - (3.530 X Body Wall Thickness, in.) + (2.456 X Ribeye Area, in.2) | ||||||||||||||||||
| 4. Carcass must show no evidence of spool joints on the foreshanks. | ||||||||||||||||||