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Poultry Judging Parts Identification Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451 conniep@uga.edu April, 2009
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Parts ID Identify different retail cuts of poultry
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Parts ID – Breast Cuts Breast with ribs Whole Breast Split Breast Breast Quarter Breast Tenderloin Boneless Breast
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Breast Cuts – Ribs Verterbral Ribs ---------► Sternal Ribs--------------►
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Parts ID – Breast Cuts Both sides of breast Sternal ribs only No wings Whole Breast
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Parts ID – Breast Cuts Both sides of breast No wings Sternal & Verterbral Ribs attached Breast with Ribs
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Parts ID – Breast Cuts Only one side of breast Wing attached Verterbral & Sternal Ribs attached Breast Quarter
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Parts ID – Breast Cuts No bones Small strip on meat BreastTenderloin
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Parts ID – Breast Cuts Boneless Breast Can be displayed in several ways: Skin side up – stretched out Skin side down Skin side up – bunched together Skin removed
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Parts ID – Breast Cuts Breast Half Sternal & Verterbral Ribs attached Whole breast cut in half Split Breast
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Parts ID – Leg Cuts Whole Leg Leg Quarter Thigh Boneless Thigh Drumstick
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Parts ID – Leg Cuts Whole leg = thigh and drumstick attached with back portion removed.
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Parts ID – Leg Cuts Leg quarter = thigh and drumstick with a portion of the back attached.
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Parts ID – Leg Cuts Thigh = upper portion of the whole leg that is separated at the knee and hip joint.
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Parts ID – Leg Cuts Boneless thigh = whole thigh with bone removed.
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Parts ID – Boneless Cuts Thigh Appears Darker, More Red Breast Lighter in Color
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Parts ID – Leg Cuts Drumstick = lower portion of the leg that is separated at the knee and hock joints.
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Don’t Be Tricked Don’t Be Tricked A neck can be made to look like a drumstick, especially if one does not look carefully enough.
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Parts ID – Wing Cuts Wing Flat Drumette
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Parts ID – Wing Cuts Wing = entire wing muscle with all muscle, bone and skin attached except that the wing tip, or portions of the wing tip, may be removed Wing
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Parts ID – Wing Cuts The wing may be displayed with the wing tip missing.
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Parts ID – Wing Cuts Flat = part of the wing between the wing tip and the second joint.
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Parts ID – Wing Cuts Drummette = part of the wing between the second joint and the body.
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Parts ID – Other Cuts Giblets (heart, liver, gizzard) Back Neck
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Parts ID – Other Cuts Giblets = heart, gizzard, and liver Gizzard ---------- ► ◄-------------- Liver ◄-------------- Heart
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Parts ID – Other Cuts Giblets Other Views of Giblets ▲ Heart ◄ Gizzard Liver ►
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Parts ID – Other Cuts Neck = the neck bones with flesh attached. Neck without skin
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Parts ID – Other Cuts Back = the back of the carcass beginning at the base of the neck and extending backward to the tail.
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Ready-to-Cook Scorecard Part numbers run horizontally
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Ready-to-Cook Scorecard Grouped by part type 1-Breast (white meat)
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Ready-to-Cook Scorecard Grouped by part type 1-Breast (white meat) 2-Leg (dark meat)
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Ready-to-Cook Scorecard Grouped by part type 1-Breast (white meat) 2-Leg (dark meat) 3-Other
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Ready-to-Cook Scorecard Find the correct quality grade under the part number
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Ready-to-Cook Scorecard Cross the part number with the part identification and fill in the circle Be sure that every number has one answer & you do not have two answers in the same row
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Parts ID – Practice # 1
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Parts ID – Practice # 2
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Parts ID – Practice # 3
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Parts ID – Practice # 4
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Parts ID – Practice # 5
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Parts ID – Practice # 6
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Parts ID – Practice # 7
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Parts ID – Practice # 8
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Parts ID – Practice # 9
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Parts ID – Practice # 10
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Compare your scorecard with the official placing Ready-to-Cook Scorecard
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Parts ID – Practice # 1
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Parts ID – Practice # 2
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Parts ID – Practice # 3
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Parts ID – Practice # 4
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Parts ID – Practice # 5
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Parts ID – Practice # 6
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Parts ID – Practice # 7
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Parts ID – Practice # 8
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Parts ID – Practice # 9
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Parts ID – Practice # 10
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Compare your scorecard with the official placing Ready-to-Cook Scorecard
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Practice Website http://www.animal.ufl.edu/Youth/poultry/partsID/partsIDindex.htm www.animal.ufl.edu Click on Youth Poultry Judging Click on Show Me How Click on Go to Main Practice Menu Click on Identification of Parts
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