1. 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

2. Poultry Judging Three parts of the contest:
Past egg production – live birds, oral reasons
Ready-to-cook grading, part ID
Egg quality grading

3. 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 University of Nebraska-Lincoln Lincoln, NE o918
Phone: (402) Fax: (402)

4. 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
Phone:       Fax:

5. 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

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

7. Comb
Tail

10. 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________________

11. 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

12. 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?

13. 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
Contestant spoke distinctly and with adequate volume
Contestant used appropriate opening and closing sentences
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
Contestant used, understood and defined terms
3. Accuracy of Statements
Contestant described birds based on visual appraisal
Contestant presented true statements
4. Importance of Points Covered
Contestant explained why one bird placed over another 16
Contestant stressed crucial differences among birds
Contestant presented descriptions of birds
TOTAL

14. 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

15. Poultry Judging Part 2: Ready-to-Cook Poultry Grading criteria:
1. Exposed flesh
2. Missing parts
3. Disjointed/broken bones
Grades: A, B, C

17. Contestant Number __________ CLASS C - READY-TO-COOK FRYERS
Group Number ________
Contestant Number __________
CLASS C - READY-TO-COOK FRYERS
Total Score_____________
Bird
No.
Quality
Score A B C 1 2 3 4 5 6 7 8 9 10

18. 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

19. 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

20. 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

21. Poultry Judging Part 3: Interior Egg Quality 1. Air cell depth 2. Yolk
3. White or albumen
Grades: AA, A, B, Inedible

23. White

24. Group Number ______________ Contestant Number ______
CLASS H - MARKET EGGS
INTERIOR QUALITY
Total Score __________
Egg
No.
Quality
Score AA A B
Inedible 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

25. 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

26. Stain
Egg Shape
Body Checks

27. Group Number ______________ Contestant Number _______
CLASS I - MARKET EGGS
EXTERIOR QUALITY
Total Score __________
Egg
No.
Quality
Score A B
Dirty 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

28. Poultry Judging Part 3: Broken-out Egg Quality
1. Height of thick albumen
2. Blood/meat spots
Grades: AA, A, B, Inedible

30. Group Number ________
Contestant Number __________
CLASS J – BROKEN-OUT EGGS
Total Score_____________
Egg
No.
Quality
Score AA A B
Inedible 1 2 3 4 5 6 7 8 9 10

31. 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