Classes of the Contest Classes A & B - Live Birds B – Reasons Classes C – Ready-to-Cook Class E – Written Test Class G – Broken-Out Eggs Class H – Exterior.

Classes of the Contest

• Classes A & B - Live BirdsB – Reasons

• Classes C – Ready-to-Cook• Class E – Written Test• Class G – Broken-Out Eggs• Class H – Exterior Quality• Classes I – Interior Quality (Candling)• Class K – Parts Identification

Live Birds• Past Egg Production

Juniors & Seniors give oral reasons for placings

Ready-to-Cook

• 3 Grades

A, B, or C

Broken/Disjointed Bones

Exposed Flesh

Missing Parts

Written Test• Information from judging manual

Broken-out Eggs

Broken-out Eggs• Amount and shape of thick & thin albumen

• Height and shape of yolk

Exterior Quality• Size & Shape of

Shell• Stains +/or

Adhering Dirt

Interior Quality / Candling

• Hold large end of egg up to bright light

• Size of air cell• Outline of yolk• Presence of blood /

meat spots

Parts Identification

Parts Identification

• Identify 17 retail cuts of poultry