Poultry Judging:

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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
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Poultry Judging

• Three parts of the contest
• Past egg production live birds, oral reasons
• Ready-to-cook grading, part ID
• Egg quality grading

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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
[phone]Fax [phone]e-mail
gnickels1_at_unl.edu
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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 [phone]      Fax
859-257-2534 Email jacquie.jacob_at_uky.edu
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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
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Poultry Judging
Part 1 Past Egg Production

• Birds are ranked by
• Pigmentation loss/bleaching
• 2. Handling qualities
• 3. Abdominal capacity
• 4. Molt

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Comb
Tail
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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.

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
Score________________
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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

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

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Poultry Judging
Part 2 Ready-to-Cook Poultry
Grading criteria 1. Exposed flesh 2. Missing
parts 3. Disjointed/broken bones Grades A, B, C
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Group Number ________ Contestant
Number __________ CLASS C -
READY-TO-COOK FRYERS Total Score_____________
Bird No. Quality Quality Quality Score
Bird No. A B C Score
1
2
3
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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
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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
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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
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Poultry Judging
Part 3 Interior Egg Quality
1. Air cell depth 2. Yolk 3. White or
albumen Grades AA, A, B, Inedible
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White
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Group Number ______________
Contestant Number ______ CLASS H -
MARKET EGGS INTERIOR QUALITY Total Score
__________
Egg No. Quality Quality Quality Quality Score
Egg No. AA A B Inedible Score
1
2
3
4
5
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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
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Stain
Egg Shape
Body Checks
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Group Number ______________
Contestant Number _______ CLASS I -
MARKET EGGS EXTERIOR QUALITY Total Score
__________
Egg No. Quality Quality Quality Score
Egg No. A B Dirty
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2
3
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Poultry Judging
Part 3 Broken-out Egg Quality
1. Height of thick albumen 2. Blood/meat
spots Grades AA, A, B, Inedible
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Group Number ________ Contestant
Number __________ CLASS J
BROKEN-OUT EGGS Total Score_____________
Egg No. Quality Quality Quality Quality Score
Egg No. AA A B Inedible Score
1
2
3
4
5
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9
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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