4-H POULTRY JUDGING EVENT

Show me how

Overview of poultry judging

Past egg production

Oral reasons on past egg production

 Grading eggs based on:

Exterior quality

Interior quality by candling

Broken-out quality

 Grading ready-to-cook poultry carcasses

Identification of ready-to-cook parts

GO TO MAIN PRACTICE MENU

RESOURCE: National Poultry Judging Manual.

University of Nebraska Cooperative Extension 4-H 460 publication

Revised in 1999 by

Phillip Clauer

Virginia Polytechnic Institute and State University

With assistance from the specialist committee composed of:

F. Bradly, University of California-Davis K. Bramwell, University of Georgia P. Clauer, Virginia Tech D. Cunningham, University of Georgia G. Davis, North Carolina State University C. Goan, University of Tennessee M. Hall, Clemson University J. Jacob, University of Florida

K. Koelkebeck, University of Illinois J. Lyons, University of Missouri B. Mather, University of Florida A. Pescatore, University of Kentucky R. Reynells, USDA/CSREES/PAS G. Tordrup, University of Nebraska C. Wabeck, University of Maryland J. Wooley, University of Arkansas