University of Kentucky College of Agriculture

KENTUCKY 4-H - Poultry judging contests

DATE and LOCATION:

The Kentucky 4-H Poultry Judging Event is held on the first Friday of the Kentucky State Fair at the Kentucky State Fairgrounds, Louisville, Kentucky. ELECTRONIC REGISTRATION IS COMPLETED THROUGH THE STATE FAIR

For information refer to the publication on the Kentucky Poultry Judging Contest.

The top four senior judges will have the opportunity represent the state of Kentucky at the National 4-H Poultry Conference to be held the third Thursday of November in Louisville. To qualify to represent Kentucky in the national event, a 4-H’er must participate in the state event. An all-star team is selected to represent Kentucky in the national event. Selected participants are required to work with the state specialist to prepare for the national event.

DESCRIPTION:

Cover of the National 4-H Poultry Judging manual

Judging is a tool used to develop 4-H club members. Participation in judging and other competitive events helps 4-H’ers learn to make and defend decisions and to speak in public. Poultry judging provides an excellent opportunity for 4-H’ers to learn about live birds and the basis of grade and quality of poultry products.

The material used in the development of the 4-H Poultry Judging event comes from the National 4-H Poultry Judging manual available from the University of Nebraska - Lincoln (Publication 4H460). The cost is $6.95 each (plus shipping and handling).

Contact info: Michael Riese, Extension Marketplace Coordinator, University of Nebraska. 211 Ag Hall, PO Box 830703, Lincoln, NE 68583-0703. Email: mriese3@unl.com; Phone: 402-472-9053; Fax: 402-472-5557

OBJECTIVES

  1. To develop youth and help them learn the techniques of logical, accurate decision making; to learn to recognize the reasons for their decisions; and to develop the ability to express their reasons orally.
  2. To help youth learn and understand standards used in poultry and egg production and marketing, and to apply the standards in a realistic decision-making situation.
  3. To serve as an award activity and trip for youth who have achieved superior levels of performance in competition and thus stimulate the learning process, interest and enthusiasm.
  4. To help youth with career guidance.
  5. To promote the poultry industry.

RULES AND INFORMATION SPECIFIC TO THE POULTRY JUDGING EVENT

  1. Each county is eligible to enter 4-H members in the event.
  2. 4-H members who enroll in or otherwise receive training in a poultry course at the college level or vocational level above high school are not eligible to participate in this event.
  3. Participants do not have to be enrolled in poultry projects and are not required to have conducted a poultry project in the current year.
  4. The event will consist of the following three divisions: Production (500 pts.), Market Poultry (500 pts.), and Market Eggs (500 pts.)
  5. The classes to be judged are listed at the end of this section.
  6. Placing cards will be provided for all participants. Each participant will write theirplacing on the proper card and hand it to the monitor before shifting to the next class. Pencils will not be provided.
  7. Teams will be divided so that no two partcipants from a county will be in the same group. Each group will remain together throughout the event.
  8. Ten minutes will be allowed for placing each class. Also, each participant will have a maximum of two minutes for giving oral reasons on class B. Participants will shift to the next class only upon notification by the event monitor.
  9. Qualified judges will listen to and score oral reasons on production class. No name, county, or area identification will be worn by the participants in the oral reasons room. Senior division participants will not be allowed to use notes during oral reasons. Junior participants may use notes; however, the notes are to be limited to the front side of the reason card provided.
  10. A competent committee will be in charge of grading the cards, announcing the results, and presenting the awards.
  11. Each class of birds and eggs will be graded on the basis of 100 points for a perfect score. Similarly, oral reasons on the production class will be graded on the basis of 100 points for a perfect score.
  12. If a participant checks more than one placing for any of the production classes, the lowest score will be the one recorded. If nothing is checked, the participant will receive a zero.
  13. In case tie scores occur, the ties will be broken by the following method in order listed:
  • The participant with largest number of 100 scores will win.
  • The participant with largest number of the next highest score below 100 will win. If necessary, this method will be continued in the order of descent of scores.
  • A method will be decided upon by the event committee

State fair rules and regulations (pdf)

Group of hens from Past Production class

Classes A and B: Egg Production and Reasons

Four hens per class will be judged for past production. The hen that has laid the most eggs to date should be placed first. Hens may be handled. If a participant checks more than one placing, the lowest score will be recorded. All participants will give oral reasons on Class B. Senior division participants will not be allowed to use notes during oral reasons. Junior participants may use notes; however, the notes are to be limited to the front side of the reason card provided.

For more information on this class refer to the publications on Evaluating Egg Laying Hens and Giving Oral reasons

RTC grading

Classes C, D, and E: Ready-to-Cook Carcasses

There will be one class of broilers, one class of heavy broilers and one class of turkey hens. Each individual carcass is to be classified A, B or C, according to U.S.D.A. Standards for R-T-C Poultry. Carcasses are not to be handled. A six point deduction will be made for each grade line crossed.

For more information on this class refer to the publication on Judging Ready-to-Cook Poultry.

Exterior egg grading

Classes F and G: Eggs, Exterior Quality

Two classes of 20 white shelled eggs are to be judged A, B or Dirty based on shape, shell texture and cleanliness. Eggs cannot be handled. Crossing the A-B line is a two point deduction and crossing B-dirty line is a three point deduction for a total of five points per egg.

For more information on this class, refer to the publication on Grading Eggs.

 

Classes H and I: Eggs, Interior Quality

Two classes of 20 white shelled eggs are to be candled and placed individually as U.S.D.A. grade AA, A, B or inedible. One point will be deducted for each grade separation crossed except B-inedible line which will be a three point deduction.

For more information on this class, refer to the publication on Grading Eggs.

Broken out eggs

Class J: Eggs, Broken Out

One class of 20 eggs will be broken out and are to be classified AA, A, B or inedible. Eggs cannot be touched or handled. A three point deduction will be made for each grade separation line crossed except when the B-inedible line which is a three point deduction.

For more information on this class, refer to the publication on Grading Eggs.

Parts ID

Class K is a class of ten (10) broiler parts

Each part is to be identified and the number of the part written in the appropriate square in the front of the part name. The 10 parts will be selected from the 17 listed in the National 4-H Poultry Judging Manual (4-H 92 University of Nebraska), section of Parts Identification as per descriptions in Regulations governing the Voluntary Grading of Poultry Products and Rabbit Products and U.S. Classes Standards and Grades (7 CFR 70) effective date May 1, 1987. Each part will be prominently displayed on a plate, and may NOT be touched or handled.

 

Score cards

 

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