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

Poultry Judging

Three parts of the contest:

1. Past egg production – live birds, oral reasons

2. Ready-to-cook grading, part ID

3. Egg quality grading

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-Lincoln

Lincoln, NE 68583-o918

Phone: (402) 472-9713

Fax: (402) 472-0542

e-mail: gnickels1@unl.edu

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

Poultry Judging

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

Part 1: Past Egg Production

Poultry Judging

Birds are ranked by:

1. Pigmentation loss/bleaching

2. Handling qualities

3. Abdominal capacity

4. Molt

Part 1: Past Egg Production

Comb

Tail

A = 1-2-3-4 G = 2-1-3-4 M = 3-1-2-4 S = 4-1-2-3

B = 1-2-4-3 H = 2-1-4-3 N = 3-1-4-2 T = 4-1-3-2

C = 1-3-2-4 I = 2-3-1-4 O = 3-2-1-4 U = 4-2-1-3

D = 1-3-4-2 J = 2-3-4-1 P = 3-2-4-1 V = 4-2-3-1

E = 1-4-2-3 K = 2-4-1-3 Q = 3-4-1-2 W = 4-3-1-2

F = 1-4-3-2 L = 2-4-3-1 R = 3-4-2-1 X = 4-3-2-1

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________________

Poultry Judging

Oral reasons:

1. Contestant number

2. Placing; class description

3. Top pair – pigmentation, handling qualities,

abdominal capacity

4. Middle pair - pigmentation, handling qualities,

abdominal capacity

Part 1: Past Egg Production

Poultry Judging

Oral reasons:

5. Bottom pair - pigmentation, handling

qualities, abdominal capacity

6. Bottom bird

7. Molt

8. Repeat placing

9. Are there any questions?

Part 1: Past Egg Production

Value

Factors

Score

1. Delivery and Appearance (General Neatness)

4

Contestant stood still on two feet and faced the judge

4

Contestant spoke distinctly and with adequate volume

4

Contestant used appropriate opening and closing sentences

4

Contestant spoke smoothly and without long pauses

8

Contestant expressed confidence and convinced the judge 2. Proper use of Terms

10

Contestant emphasized proper evaluation factors

10

Contestant used, understood and defined terms 3. Accuracy of Statements

10

Contestant described birds based on visual appraisal

10

Contestant presented true statements 4. Importance of Points Covered

10

Contestant explained why one bird placed over another

16

Contestant stressed crucial differences among birds

10

Contestant presented descriptions of birds

TOTAL

CLASS A-Reasons

4-H Oral Reason - Score Sheet

Group Number Contestant Number _______________

Poultry Judging

1. 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

Part 2: Ready-to-Cook Poultry

Poultry Judging

Grading criteria:

1. Exposed flesh

2. Missing parts

3. Disjointed/broken bones

Grades: A, B, C

Part 2: Ready-to-Cook Poultry

Bird

No.

Quality

Score

A

B

C

1

2

3

4

5

6

7

8

9

10

Group Number ________

Contestant Number __________

CLASS C - READY-TO-COOK FRYERS

Total Score_____________

Poultry Judging

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

Part 2: Broiler Parts ID

10. Drumstick

11. Thigh

12. Wings

13. Giblets

14. Flat

15. Neck

16. Drummette

17. Back

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

Poultry Judging

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

Part 3: Egg Quality

Poultry Judging

1. Air cell depth

2. Yolk

3. White or albumen

Grades: AA, A, B, Inedible

Part 3: Interior Egg Quality

White

Egg

No.

Quality

Score

AA

A

B

Inedible

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

Group Number ______________

Contestant Number ______

CLASS H - MARKET EGGS

INTERIOR QUALITY

Total Score __________

Poultry Judging

1. Stains

2. Adhering dirt

3. Egg shape

4. Shell texture

5. Ridges

6. Shell thickness

7. Body checks

Grades: A, B, Dirty

Part 3: Exterior Egg Quality

Stain

Egg Shape

Body Checks

Egg

No.

Quality

Score

A

B

Dirty

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

Group Number ______________

Contestant Number _______

CLASS I - MARKET EGGS

EXTERIOR QUALITY

Total Score __________

Poultry Judging

1. Height of thick albumen

2. Blood/meat spots

Grades: AA, A, B, Inedible

Part 3: Broken-out Egg Quality

Egg

No.

Quality

Score

AA

A

B

Inedible

1

2

3

4

5

6

7

8

9

10

Group Number ________

Contestant Number __________

CLASS J – BROKEN-OUT EGGS

Total Score_____________

Poultry Judging

Total Points

1. Past egg production – live birds, oral reasons = 400

2. Ready-to-cook grading, part ID = 400

3. Egg quality grading =400

Total possible points: 1200