Poultry Judging

Poultry Judging teaches 4-H'ers how to judge live hens, grade eggs, grade ready to cook poultry, and identify poultry parts. It also provides experience in organizing thoughts and defending decisions with oral reasons. In this contest, 4-H'ers learn to rank laying hens based on standards and quality, 4-H'ers will evaluate the chickens and tell why they think one is better than the other.

Juniors (4th- 8th Grade) & Seniors (9th- 12th Grade) will judge:

Classes A & B - Judge Live Birds & Reasons
Classes C & D – Grading Ready-to-Cook
Class E – Knowledge Test
Class G – Broken-Out Eggs
Class H – Exterior Quality
Classes I & J – Candling/ Interior Quality
Class K – Parts Identification

2020 Practice Schedule

Practices will be held on Wednesdays starting in February at the 4-H Office.

Lesson Notes

Poultry Quick Notes (quick overview of what you need to know)

Reasons Chart (use to help prepare reasons for live bird ranking)

	Place	Grant/Admit	Fault
Top Pair	ex: 1/2	ex: Grant that 2 had a wider vent	ex: Fault 2 for less bleaching on legs
Middle Pair
Bottom Pair
Notes on Hen 1	Notes on Hen 2	Notes on Hen 3	Notes on Hen 4

PowerPoints for Judging Classes

Class A & B Live Birds & Reasons	Classes C & D Ready-To-Cook	Class G Broken-Out Eggs	Class H Exterior Quality
Classes I & J Interior Quality	Class K Parts Identification	Poultry Judging Overview	Elementary Egg Basics

Sample Score Cards

Class A & B Live Birds & Reasons	Classes C & D Ready-To-Cook	Class E & G Test & Broken-Out Eggs	Class H Exterior Quality
Classes I & J Interior Quality	Class K Parts Identification	Reasons

Resources

National 4-H Poultry Judging Manual (What Georgia follows as well)

Poultry Judging Flash Cards (Interactive quiz)

4-H Poultry Judging YouTube videos (These are great videos that individually teach each class of the contest)

Translation Disclaimer

Poultry Judging