POULTRY IDENTIFICATION SCORECARD. Name Grade

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2 POULTRY IDENTIFICATION SCORECARD Name Grade School Class Identify the retail cuts of poultry as defined in the National 4-H Poultry Judging Manuel PARTS MAY CONSIST OF THE FOLLOWING: Whole Breast Split Breast Breast with Ribs Boneless Breast Breast Quarter Breast Tenderloin Whole Leg Boneless Thigh Leg Quarter Drumstick Thigh Wing Giblet Flat Neck Drummette Back POULTRY IDENTIFICATION SCORECARD Name Grade School Class Identify the retail cuts of poultry as defined in the National 4-H Poultry Judging Manuel PARTS MAY CONSIST OF THE FOLLOWING: Whole Breast Split Breast Breast with Ribs Boneless Breast Breast Quarter Breast Tenderloin Whole Leg Boneless Thigh Leg Quarter Drumstick Thigh Wing Giblet Flat Neck Drummette Back

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4 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

5 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

6 Training resources: Poultry Judging 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 University of Nebraska-Lincoln Lincoln, NE o918 Phone: (402) Fax: (402)

7 Training resources: Poultry Judging 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 Phone: Fax:

8 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

9 Poultry Judging Part 1: Past Egg Production Birds are ranked by: 1. Pigmentation loss/bleaching 2. Handling qualities 3. Abdominal capacity 4. Molt

10 Comb Tail

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13 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 = G = M = S = B = H = N = T = C = I = O = U = D = J = P = V = E = K = Q = W = F = L = R = X = Score

14 Poultry Judging Oral reasons: Part 1: Past Egg Production 1. Contestant number 2. Placing; class description 3. Top pair pigmentation, handling qualities, abdominal capacity 4. Middle pair - pigmentation, handling qualities, abdominal capacity

15 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?

16 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

17 Poultry Judging Part 2: Ready-to-Cook Poultry 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

18 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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20 Group Number Contestant Number CLASS C - READY-TO-COOK FRYERS Total Score Bird No Quality A B C Score

21 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

22 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

23 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

24 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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27 Group Number Contestant Number CLASS H - MARKET EGGS INTERIOR QUALITY Total Score Egg No Quality AA A B Inedible Score

28 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

29 Stain Egg Shape Body Checks

30 Group Number Contestant Number CLASS I - MARKET EGGS EXTERIOR QUALITY Total Score Egg No Quality A B Dirty Score

31 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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33 Group Number Contestant Number CLASS J BROKEN-OUT EGGS Total Score Egg No Quality AA A B Inedible Score

34 Poultry Judging Total Points 1. Past egg production live birds, oral reasons = Ready-to-cook grading, part ID = Egg quality grading =400 Total possible points: 1200