Youth Programs: 4-H Poultry Judging Practice

Show Me How

• Overview of poultry judging
• Past egg production
  • Oral reasons on past egg production
• Grading eggs based on:
  • Exterior quality
  • Interior quality by candling
  • Broken-out quality
• Grading ready-to-cook poultry carcasses
• Identification of ready-to-cook parts

• Go to Main Practice Menu

RESOURCE:

National Poultry Judging Manual, University of Nebraska Cooperative Extension 4-H 460 publication. Revised in 1999 by Phillip Clauer, Virginia Polytechnic Institute and State University

With assistance from the specialist committee composed of:

F. Bradly, University of California-Davis K. Bramwell, University of Georgia P. Clauer, Virginia Tech D. Cunningham, University of Georgia G. Davis, North Carolina State University C. Goan, University of Tennessee M. Hall, Clemson University J. Jacob, University of Florida

K. Koelkebeck, University of Illinois J. Lyons, University of Missouri B. Mather, University of Florida A. Pescatore, University of Kentucky R. Reynells, USDA/CSREES/PAS G. Tordrup, University of Nebraska C. Wabeck, University of Maryland J. Wooley, University of Arkansas

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