Poultry Judging Parts Identification...Poultry Judging Parts Identification Created by Connie Page...

Poultry Judging Poultry Judging Parts IdentificationParts Identification

Created by Connie PageCreated by Connie PageEmanuel County Extension AgentEmanuel County Extension Agent

P.O. Box 770P.O. Box 770129 N. Anderson Drive129 N. Anderson Drive

Swainsboro, GA 30401Swainsboro, GA 30401478478--237237--1226 FAX 4781226 FAX 478--237237--84518451

[email protected]@uga.eduApril, 2006April, 2006

Parts IDParts ID

Identify different retail cuts of poultryIdentify different retail cuts of poultry

Parts ID Parts ID –– Breast CutsBreast Cuts

Breast with ribsBreast with ribs

Whole BreastWhole Breast

Split BreastSplit Breast

Breast QuarterBreast Quarter

Breast TenderloinBreast Tenderloin

Boneless BreastBoneless Breast

Breast Cuts Breast Cuts –– Ribs Ribs

Verterbral

Ribs ---------►

Sternal

Ribs--------------►


Both sides of breastBoth sides of breast

SternalSternal

ribs onlyribs only

No wingsNo wings

Whole Breast


Both sides of breastBoth sides of breast

No wingsNo wings

SternalSternal

& & VerterbralVerterbral Ribs attachedRibs attached

Breast with RibsBreast with Ribs


Only one side of Only one side of breastbreast

Wing attachedWing attached

VerterbralVerterbral

& & SternalSternal

Ribs attachedRibs attached

Breast QuarterBreast Quarter


No bonesNo bones

Small strip on meatSmall strip on meat

Breast Breast TenderloinTenderloin

Parts ID Parts ID –– Breast CutsBreast CutsBoneless BreastBoneless Breast

Can be displayed in several ways:Skin side up –

stretched outSkin side downSkin side up –

bunched togetherSkin removed


Breast Half Breast Half

SternalSternal

& & VerterbralVerterbral

Ribs attachedRibs attached

Whole breast cut in Whole breast cut in halfhalf

Split BreastSplit Breast

Parts ID Parts ID –– Leg CutsLeg Cuts

Whole LegWhole Leg

Leg QuarterLeg Quarter

ThighThigh

Boneless ThighBoneless Thigh

DrumstickDrumstick

Parts ID Parts ID –– Leg CutsLeg Cuts

Whole legWhole leg = thigh = thigh and drumstick and drumstick

attached with back attached with back portion removed.portion removed.

Parts ID Parts ID –– Leg CutsLeg CutsLeg quarterLeg quarter = thigh and drumstick with a = thigh and drumstick with a

portion of the back attached.portion of the back attached.

Parts ID Parts ID –– Leg CutsLeg CutsThighThigh = upper portion of the whole leg = upper portion of the whole leg

that is separated at the knee and hip that is separated at the knee and hip joint.joint.

Parts ID Parts ID –– Leg CutsLeg CutsBoneless thighBoneless thigh = whole thigh with = whole thigh with

bone removed. bone removed.

Parts ID Parts ID –– Boneless CutsBoneless Cuts

ThighAppears Darker,More Red

BreastLighter in Color

Parts ID Parts ID –– Leg CutsLeg CutsDrumstickDrumstick = lower portion of the leg that is = lower portion of the leg that is

separated at the knee and hock joints.separated at the knee and hock joints.

DonDon’’t Be Trickedt Be TrickedA neck can be made to look like a A neck can be made to look like a

drumstick, especially if one does not look drumstick, especially if one does not look carefully enough.carefully enough.

Parts ID Parts ID –– Wing CutsWing Cuts

WingWing

FlatFlat

DrumetteDrumette


Wing = entire wing muscle with all muscle, bone and Wing = entire wing muscle with all muscle, bone and skin attached except that the wing tip, or portions skin attached except that the wing tip, or portions

of the wing tip, may be removed of the wing tip, may be removed

WingWing


The wing may be displayed with the wing tip missing.

Parts ID Parts ID –– Wing CutsWing CutsFlatFlat = part of the wing = part of the wing

between the wing tip between the wing tip and the second joint. and the second joint.

Parts ID Parts ID –– Wing CutsWing CutsDrummetteDrummette = part of the = part of the

wing between the second wing between the second joint and the body. joint and the body.

Parts ID Parts ID –– Other CutsOther Cuts

Giblets (heart, liver, gizzard)Giblets (heart, liver, gizzard)

Back Back

NeckNeck

Parts ID Parts ID –– Other CutsOther CutsGibletsGiblets = heart, gizzard, and liver = heart, gizzard, and liver

Gizzard----------►

◄--------------

Liver

◄--------------

Heart

Parts ID Parts ID –– Other CutsOther CutsOther Views of GibletsGiblets

▲

Heart

◄

Gizzard

Liver ►

Parts ID Parts ID –– Other CutsOther CutsNeckNeck = the neck bones with flesh attached.= the neck bones with flesh attached.

Neck without skin

Parts ID Parts ID –– Other CutsOther CutsBackBack = the back of the carcass beginning = the back of the carcass beginning

at the base of the neck and extending at the base of the neck and extending backward to the tail.backward to the tail.

Parts ID Parts ID –– ScorecardScorecard

Numbers go across the topNumbers go across the top

Look down the column to Look down the column to find the correct name of the find the correct name of the partpart

Check the boxCheck the box

Make sure that you only Make sure that you only have one box marked per have one box marked per columncolumn

Parts ID Parts ID –– PracticePractice

Parts ID Parts ID –– ScorecardScorecard

Compare your card to Compare your card to the Official Placingthe Official Placing

X

X

XX

X

X

X

XX

X

Practice WebsitePractice Websitehttp://www.animal.ufl.edu/Youth/poultry/partsID/partsIDindex.htm

www.animal.ufl.eduwww.animal.ufl.edu

Click on Youth Poultry JudgingClick on Youth Poultry Judging

Click on Show Me HowClick on Show Me How

Click on Go to Main Practice MenuClick on Go to Main Practice Menu

Click on Identification of PartsClick on Identification of Parts

Poultry Judging Parts Identification...Poultry Judging Parts Identification Created by Connie Page...

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