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.

Details about this year's team and meeting dates may be found on the Poultry Judging Information Sheet.

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

Classes A & B - Judgin 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

Resources

To get started, check out the Poultry Judging Cliff Notes. This is a quick summary of all the classes and information covered in the contest and is a good introduction to this 4-H activity.

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