Transcript of Classes of the Contest Classes A & B - Live Birds B – Reasons Classes C – Ready-to-Cook Class E...
Classes of the Contest
• Classes A & B - Live BirdsB – Reasons
• Classes C – Ready-to-Cook• Class E – Written Test• Class G – Broken-Out Eggs• Class H – Exterior Quality• Classes I – Interior Quality (Candling)• Class K – Parts Identification
Live Birds• Past Egg Production
Juniors & Seniors give oral reasons for placings
Ready-to-Cook
• 3 Grades
A, B, or C
Broken/Disjointed Bones
Exposed Flesh
Missing Parts
Written Test• Information from judging manual
Broken-out Eggs
Broken-out Eggs• Amount and shape of thick & thin albumen
• Height and shape of yolk
Exterior Quality• Size & Shape of
Shell• Stains +/or
Adhering Dirt
Interior Quality / Candling
• Hold large end of egg up to bright light
• Size of air cell• Outline of yolk• Presence of blood /