1. Poultry Science

2. Written Exam
You will be given a written exam on technical questions about raising poultry.
A sample test will be given to see who goes on the trip to District Eliminations.

3. Live Poultry
Class 1
Eight meat-type cockerels (keep/cull) for broiler breeder selection.

4. Cull Birds with deformities. Birds that look drowsy or sick.
Birds that are smaller, because they are going to be used for meat production.

5. Cull

6. Keep/Cull Broiler Breeder 1-1

7. Keep/Cull Broiler Breeder 1-2

8. Keep/Cull Broiler Breeder 1-3

9. Keep/Cull Broiler Breeder 1-4

10. Keep/Cull Broiler Breeder 1-5

11. Keep/Cull Broiler Breeder 1-6

12. Keep/Cull Broiler Breeder 1-7

13. Keep/Cull Broiler Breeder 1-8

14. O Class 1 Card Write in your name Write in your chapter’s name
3. Circle the
appropriate number
4. Write in the birds
to keep
5. Write in the birds
to cull
Enterprise O

15. Live Poultry
Class 2
Eight meat-type pullets (keep/cull) for broiler breeder selection.

16. Keep/Cull Broiler Breeder 2-1

17. Keep/Cull Broiler Breeder 2-2

18. Keep/Cull Broiler Breeder 2-3

19. Keep/Cull Broiler Breeder 2-4

20. Keep/Cull Broiler Breeder 2-5

21. Keep/Cull Broiler Breeder 2-6

22. Keep/Cull Broiler Breeder 2-7

23. Keep/Cull Broiler Breeder 2-8

24. Class 2 Card
Your Name
Enterprise O

25. Class 3 Four post production egg-type hens for placing.
The more ragged looking the hen, the better the layer.
Look for hen that is in molt (losing old and gaining new feathers; means no eggs)
Look for yellowing around eyes, feet and legs.(less yellow, more eggs produced)

26. Laying Hens Yellowing

27. Laying Hens Class

28. Laying Hen 1

29. Laying Hen 2

30. Laying Hen 3

31. Laying Hen 4
Placement of Class –
3 – 1 – 4 – 2

32. Class 3 Card
Your Name
Enterprise O

33. Carcass Quality Grade What is a ready to cook poultry carcass?
A carcass with head, feet, feathers, and
viscera (guts) removed, which is deemed
wholesome for human consumption
(ready to pop in the oven).

34. USDA RTC carcass grades
Grades are A, B, and C
Objectives of RTC carcass grading:
1. Evaluate carcasses for a variety of factors which affect carcass quality.
2. Segregate the best quality carcasses from the worst quality carcasses.
3. Determine a USDA RTC carcass grade based on quality standards.

35. Factors Which Affect Carcass Grade
exposed flesh
missing parts
disjointed and broken bones
discolorations (stains or bruises)
conformation
fleshing
fat covering
freezing defects

36. Reference
Summary of Specifications For Standards Of Quality For Individual Carcasses and Parts
Gives Quality Standards for Grades A, B, and C.

37. Ten Broiler Carcasses – Class 4

38. 1 Grade B - because of the exposed flesh on the
breast. Greater than 1 ½”

39. 2 Grade B - because of the exposed flesh on the
breast. Greater than 1 ½”

40. 3
Grade B – because of
exposed flesh and
discoloration in the legs.

41. 4
Grade A

42. 5 Grade C – because there is no limit on amount of exposed
meat. Wing tips can be missing
from the carcass. No other
faults with this carcass.

43. 6
Grade B – because of
mutilation and bruising (blue
color in meat)

44. 7
Grade B – because of the
exposed flesh.

45. 8
Grade A

46. 9
Grade A

47. 10 Grade B – because of exposed flesh, and mutilation (disjointed
or broken bones).

48. Class 4 Card
Your Name
Enterprise x

49. Class 5 – Four Broiler Carcasses for Placing
Place using the same guidelines for grading carcasses.
Place in order of best to worst.
Ex. 2, 3, 4, 1

50. Broiler Carcasses for Placing

51. 1

52. 2

53. 3

54. 4

55. Class 5 Card
Your Name
Enterprise O

56. Class 6 – Four One Dozen Cartons of eggs for placing
Place eggs according to size, shape, color, cleanliness, smoothness, and uniformity.
The carton with the most “bad” eggs goes last.

57. Egg – irregular shaped

58. Egg – Blood Stained

59. Egg – Calcium Deposit

60. Egg – Shell Defect

61. Egg - Stained

62. Class 6 – Egg Carton Placing

63. Class 6 – No. 1

64. Class 6 – No. 2

65. Class 6 – No. 3

66. Class 6 – No. 4
Placing – 2, 3, 4, 1

67. Class 6 Card
Your Name
Enterprise O

68. Class 7 – Four Further-Processed Poultry Meat Products
Each participant will place a class of four further-processed poultry meat products (e.g., precooked, breaded chicken patties, tenders, or nuggets).
Criteria for placing will be batter/breading texture and color, meat color and texture, appropriateness of shape and size, and evidence of foreign material.
Participants may not touch any product; doing so will result in disqualification.

69. Class 7 – Four breaded pre-cooked patties

70. Class 7 - 1

71. Class 7 - 2

72. Class 7 - 3

73. Class 7 - 4
Placing – 3, 2, 4, 1

74. Class 7 Card
Your Name
Enterprise O

75. Class 8 – Ten Poultry Carcass Parts for Identification
Each participant will identify ten poultry parts.
Poultry parts to be identified will be randomly selected

76. Class 8 – Part 1
Wing

77. Class 8 – Part 2
Gizzard

78. Class 8 – Part 3
Brest Tenderloin

79. Class 8 – Part 4
Drumette

80. Class 8 – Part 5
Skinless, Boneless Thigh

81. Class 8 – Part 6
Breast Quarter Without
Wing

82. Class 8 – Part 7
Wing Mid-Joint

83. Class 8 – Part 8
Liver

84. Class 8 – Part 9
Boneless, skinless breast half

85. Class 8 – Part 10
Leg

86. Class 8 Card
Your Name
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