4-H POULTRY JUDGING EVENT
JUDGING READY-TO-COOK CARCASSES
Carcasses
are graded as A, B, or C based on USDA standards.
There
are four weight categories for determining the size of exposed flesh on the
different parts.
There
are no weight ranges for missing parts and disjointed & broken bones.
The carcasses are suspended from
shackles.
They can be hung from the front or
back and with one leg or two.
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Hung from the front of the shackles |
Hung from the back of the
shackles |
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Hung by both legs |
Hung by one leg |
WHAT TO LOOK FOR WHEN
GRADING A CARCASS:
(Look at all views -
including the video - for each carcass)
The final grade for the
carcass is the lowest grade of these factors.
For example, if it is a Grade
B based on exposed flesh, but Grade C on disjointed/broken bones,
than the entire carcass is a
Grade C.
In this contest, ignore:
Conformation
Fleshing
Fat covering
Discolorations
Presence of feathers
Because of the length of
most judging contests, carcasses will dry out somewhat.
You should not place
carcasses based on off-color areas such
as bruises, dried out or
brown-burn areas.