1. 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

2. Parts ID  Identify different retail cuts of poultry

3. Parts ID – Breast Cuts  Breast with ribs  Whole Breast  Split Breast  Breast Quarter  Breast Tenderloin  Boneless Breast

4. Breast Cuts – Ribs Verterbral Ribs ---------► Sternal Ribs--------------►

5. Parts ID – Breast Cuts  Both sides of breast  Sternal ribs only  No wings Whole Breast

6. Parts ID – Breast Cuts  Both sides of breast  No wings  Sternal & Verterbral Ribs attached Breast with Ribs

7. Parts ID – Breast Cuts  Only one side of breast  Wing attached  Verterbral & Sternal Ribs attached Breast Quarter

8. Parts ID – Breast Cuts  No bones  Small strip on meat BreastTenderloin

9. 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

10. Parts ID – Breast Cuts  Breast Half  Sternal & Verterbral Ribs attached  Whole breast cut in half Split Breast

11. Parts ID – Leg Cuts  Whole Leg  Leg Quarter  Thigh  Boneless Thigh  Drumstick

12. Parts ID – Leg Cuts Whole leg = thigh and drumstick attached with back portion removed.

13. Parts ID – Leg Cuts Leg quarter = thigh and drumstick with a portion of the back attached.

14. Parts ID – Leg Cuts Thigh = upper portion of the whole leg that is separated at the knee and hip joint.

15. Parts ID – Leg Cuts Boneless thigh = whole thigh with bone removed.

16. Parts ID – Boneless Cuts Thigh Appears Darker, More Red Breast Lighter in Color

17. Parts ID – Leg Cuts Drumstick = lower portion of the leg that is separated at the knee and hock joints.

18. 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.

19. Parts ID – Wing Cuts  Wing  Flat  Drumette

20. 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

21. Parts ID – Wing Cuts The wing may be displayed with the wing tip missing.

22. Parts ID – Wing Cuts Flat = part of the wing between the wing tip and the second joint.

23. Parts ID – Wing Cuts Drummette = part of the wing between the second joint and the body.

24. Parts ID – Other Cuts  Giblets (heart, liver, gizzard)  Back  Neck

25. Parts ID – Other Cuts Giblets = heart, gizzard, and liver Gizzard ---------- ► ◄-------------- Liver ◄-------------- Heart

26. Parts ID – Other Cuts Giblets Other Views of Giblets ▲ Heart ◄ Gizzard Liver ►

27. Parts ID – Other Cuts Neck = the neck bones with flesh attached. Neck without skin

28. Parts ID – Other Cuts Back = the back of the carcass beginning at the base of the neck and extending backward to the tail.

29. Ready-to-Cook Scorecard  Part numbers run horizontally

30. Ready-to-Cook Scorecard  Grouped by part type 1-Breast (white meat)

31. Ready-to-Cook Scorecard  Grouped by part type 1-Breast (white meat) 2-Leg (dark meat)

32. Ready-to-Cook Scorecard  Grouped by part type 1-Breast (white meat) 2-Leg (dark meat) 3-Other

33. Ready-to-Cook Scorecard  Find the correct quality grade under the part number

34. 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 

35. Parts ID – Practice # 1

36. Parts ID – Practice # 2

37. Parts ID – Practice # 3

38. Parts ID – Practice # 4

39. Parts ID – Practice # 5

40. Parts ID – Practice # 6

41. Parts ID – Practice # 7

42. Parts ID – Practice # 8

43. Parts ID – Practice # 9

44. Parts ID – Practice # 10

45.  Compare your scorecard with the official placing Ready-to-Cook Scorecard          

46. Parts ID – Practice # 1

47. Parts ID – Practice # 2

48. Parts ID – Practice # 3

49. Parts ID – Practice # 4

50. Parts ID – Practice # 5

51. Parts ID – Practice # 6

52. Parts ID – Practice # 7

53. Parts ID – Practice # 8

54. Parts ID – Practice # 9

55. Parts ID – Practice # 10

56.  Compare your scorecard with the official placing Ready-to-Cook Scorecard          

57. 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