Poultry Judging: Past Production, Egg Quality, Ready-to-Cook Poultry

1. Poultry Judging: Past Production,Egg Quality, Ready-to-Cook Poultry Theresia K. Lavergne, Ph.D., P.A.S. Associate Professor School of Animal Sciences Louisiana Cooperative Extension Service

2. Poultry Judging • Three parts of the contest: • Past egg production – live birds, oral reasons • Ready-to-cook grading, part ID • Egg quality grading

3. Poultry Judging Training resources: National Poultry Judging Manual "University of Nebraska Cooperative Extension 4-H 460" 2002 revised edition $6.00 each Cooperative Extension Bulletin Distribution P.O. Box 68583-0918 University of Nebraska-LincolnLincoln, NE 68583-o918 Phone: (402) 472-9713Fax: (402) 472-0542e-mail: gnickels1@unl.edu

4. Poultry Judging Training resources: 4H Poultry Judging Event CD $15 each Available from: Dr. Jacquie Jacob, Poultry Extension Associate Department of Animal and Food Sciences, University of Kentucky 906 W.P. Garrigus Building Lexington, KY 40546-0215 Phone: 859-257-7613      Fax: 859-257-2534 Email: jacquie.jacob@uky.edu

5. Poultry Judging Part 1: Past Egg Production 1. Judge 2 classes of 4 birds each for egg production - rank them 1 to 4 - all are white leghorn type birds 2. Give oral reasons on both classes

6. Poultry Judging Part 1: Past Egg Production • Birds are ranked by: • Pigmentation loss/bleaching • 2. Handling qualities • 3. Abdominal capacity • 4. Molt

7. Comb Tail

10. Group Number Contestant Number______________ CLASS A - EGG PRODUCTION DIRECTIONS - Below are all the possible placings for four individuals. Draw a circle around the placing which you consider correct. Score________________

11. Poultry Judging Part 1: Past Egg Production • Oral reasons: • Contestant number • Placing; class description • Top pair – pigmentation, handling qualities, abdominal capacity • Middle pair - pigmentation, handling qualities, abdominal capacity

12. Poultry Judging Part 1: Past Egg Production Oral reasons: 5. Bottom pair - pigmentation, handling qualities, abdominal capacity 6. Bottom bird 7. Molt 8. Repeat placing 9. Are there any questions?

13. CLASS A-Reasons 4-H Oral Reason - Score Sheet Group Number Contestant Number _______________

14. Poultry Judging Part 2: Ready-to-Cook Poultry • Fryers – judge 2 classes of 10 dressed fryers • according to USDA grades (2-6 pounds) • 2. Hens – judge 1 class of 10 dressed hens • according to USDA grades (6-16 pounds) • 3. Broiler parts ID – identify 1 class of 10 parts

15. Poultry Judging Part 2: Ready-to-Cook Poultry Grading criteria: 1. Exposed flesh 2. Missing parts 3. Disjointed/broken bones Grades: A, B, C

17. Group Number ________ Contestant Number __________ CLASS C - READY-TO-COOK FRYERS Total Score_____________

18. Poultry Judging Part 2: Broiler Parts ID 1. Whole breast 2. Split breast 3. Breast with ribs 4. Boneless breast 5. Breast quarter 6. Breast tenderloin 7. Whole leg 8. Boneless thigh 9. Leg quarter 10. Drumstick 11. Thigh 12. Wings 13. Giblets 14. Flat 15. Neck 16. Drummette 17. Back

19. Group #________ Contestant #_________ Class F: Identification of Parts Directions: Match the poultry part with the correct term. Place the number of the part in the blank next to the proper term. __ Whole breast __ Breast ¼ __ Breast with ribs __ Split breast __ Boneless breast __ Breast tenderloin __ Boneless thigh __ Whole leg __ Leg ¼ __ Drumstick __ Thigh __ Giblets __ Wings __ Neck __ Flats __ Drummette __ Back

20. Poultry Judging Part 3: Egg Quality 1. Interior quality (candling) – grade 2 classes of 20 eggs each (white shelled) 2. Exterior quality – grade 1 class of 20 eggs 3. Broken-out quality – grade one class of 10 eggs

21. Poultry Judging Part 3: Interior Egg Quality 1. Air cell depth 2. Yolk 3. White or albumen Grades: AA, A, B, Inedible

23. White

24. Group Number ______________ Contestant Number ______ CLASS H - MARKET EGGS INTERIOR QUALITY Total Score __________

25. Poultry Judging Part 3: Exterior Egg Quality 1. Stains 2. Adhering dirt 3. Egg shape 4. Shell texture 5. Ridges 6. Shell thickness 7. Body checks Grades: A, B, Dirty

26. Stain Egg Shape Body Checks

27. Group Number ______________ Contestant Number _______ CLASS I - MARKET EGGS EXTERIOR QUALITY Total Score __________

28. Poultry Judging Part 3: Broken-out Egg Quality 1. Height of thick albumen 2. Blood/meat spots Grades: AA, A, B, Inedible

30. Group Number ________ Contestant Number __________ CLASS J – BROKEN-OUT EGGS Total Score_____________

31. Poultry Judging Total Points • Past egg production – live birds, oral reasons = 400 • Ready-to-cook grading, part ID = 400 • Egg quality grading =400 • Total possible points: 1200