National 4-H Poultry Judging Contest Manual
NATIONAL 4-H POULTRY JUDGING CONTEST
Most recent revision February 2021*
*Please make sure you have the most recent version when training.
Revised by:
- Phillip J. Clauer, The Pennsylvania State University
- Jacquie Jacob, University of Kentucky
- Casey Ritz, University of Georgia
With support from the 2020 National 4-H Poultry and Egg Conference Specialist Committee:
- C. Ahrens, Louisiana State University
- S. Barber, University of Arkansas
- D. Bourassa, Auburn University
- F. Bradley, University of California, Davis
- C. Coufal, Texas A&M University
- P. Clauer, The Pennsylvania State University
- C. Dunkley, University of Georgia
- M. Fosnaught, North Carolina State University
- M. Hall, Clemson University
- J. Jacob, University of Kentucky
- K. Koelkebeck, University of Illinois
- J. Lyons, University of Missouri
- K. Macklin, Auburn University
- G. Martin, The Pennsylvania State University
- B. McCrea, Auburn University
- A. Pescatore, University of Kentucky
- C. Ritz, University of Georgia
- B. Van Denburgh, Zoetis
List of contents:
Market Poultry
- Grading ready-to-cook carcasses
- Grading ready-to-cook parts
- Parts identification
- Breaded further processed products
Market Eggs
- Introduction to egg grading
- Exterior egg quality
- Interior egg quality - candling
- Interior egg quality - broken out
Judging is a tool used to develop 4-H club members. Participation in judging and other competitive events helps 4-Hers learn to make and defend decisions and to speak in public. Poultry judging provides an excellent opportunity for 4-Hers to learn about live chickens and the basis of grade and quality of poultry products.
Image credits: USDA Agricultural Marketing Service, The University of Kentucky, The University of Georgia.
