4-H POULTRY JUDGING EVENT

JUDGING READY-TO-COOK CARCASSES

Contest setup

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).

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