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Poultry Judging

Poultry Judging. Classes of the Contest. Classes A & B - Live Birds B – Reasons Classes C – Ready-to-Cook Class E – Written Test Class G – Broken-Out Eggs Class H – Exterior Quality Classes I – Interior Quality (Candling) Class K – Parts Identification. Live Birds.

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Poultry Judging

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  1. Poultry Judging

  2. Classes of the Contest • Classes A & B - Live Birds B – Reasons • Classes C – Ready-to-Cook • Class E – Written Test • Class G – Broken-Out Eggs • Class H – Exterior Quality • Classes I – Interior Quality (Candling) • Class K – Parts Identification

  3. Live Birds • Past Egg Production Juniors & Seniors give oral reasons for placings

  4. 3 Grades A, B, or C Broken/Disjointed Bones Exposed Flesh Missing Parts Ready-to-Cook

  5. Written Test • Information from judging manual

  6. Broken-out Eggs

  7. Broken-out Eggs • Amount and shape of thick & thin albumen • Height and shape of yolk

  8. Size & Shape of Shell Stains +/or Adhering Dirt Exterior Quality

  9. Hold large end of egg up to bright light Size of air cell Outline of yolk Presence of blood / meat spots Interior Quality / Candling

  10. Parts Identification

  11. Identify 17 retail cuts of poultry Parts Identification

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