4-H POULTRY JUDGING EVENT

PARTS IDENTIFICATION

Objective: To identify carcass parts

Contest setup

Only chicken carcass parts will be used.

Parts for identification will be limited to:

Whole breast Breast with ribs Breast quarter Breast tenderloin Boneless breast Split breast Wing Flat Drummette

Whole leg Leg quarter Drumstick Thigh Boneless thigh Back Neck Giblets (Heart, Liver, Gizzard)

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Parts may be displayed in any position.

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