4-H POULTRY JUDGING EVENT
JUDGING READY-TO-COOK CARCASSES
In an actual contest:
Ø A class of chicken carcasses are hung from numbered the shackles.
Ø The carcasses of a class are all of the same weight group.
2-6 lbs. Broilers
6-16 lbs. Heavy broilers
Over 16 lbs. Turkeys
Ø The Florida state contest includes only carcasses in the 2-6 lb. range. The National contest, however, has classes from all three weight groups.
Ø Shackles may be handled to give the contestants a better look at the carcasses, but the carcasses must NOT be touched in anyway. Touching of a carcass may result in disqualification.
In the computer program:
Ø For each carcass there are three views - the front, the back and the legs.
Ø A 10-second video is included to see the entire carcass (to detect exposed flesh on the sides and to see broken or disjointed bones).