P O U LT R Y S C I E N C E
Poultry
Judging
Practice
Guide
PRESENTED BY THE
AU B U R N U N I V E R S I T Y
P O U LT R Y S C I E N C E D E PA R T M E N T
P O U L .AU B U R N.E D U
AU P O U LT R Y S C I
@AU P O U LT R Y S C I
AUBURNPOULTRYSCIENCE
AUBURN UNIVERSIT Y IS AN EQUAL OPPORTUNIT Y EDUCATIONAL INSTITUTION/EMPLOYER.
Bird Placement
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD NUMBER 1
poul.auburn.edu
Bird Placement
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD NUMBER 2
poul.auburn.edu
Bird Placement
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD NUMBER 3
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Bird Placement
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD NUMBER 4
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BIRD NUMBER 1
BIRD NUMBER 2
BIRD NUMBER 4
ALL BIRDS
BIRD NUMBER 3
Bird Placement
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Bird Placement Key
CORRECT ANSWER: 4-1-3-2
EXPL ANATION:
Bird 1 is a small bird with an overall A Grade. Bird 2 is missing a drum which
makes it a No Grade (NG). Bird 3 is a smaller bird with greater than 1/3 exposed
flesh on the breast which make is a B Grade. Bird 4 is a larger A grade.
The best carcass is the fourth bird which means your answer will be 4-_-_-_.
The smaller A grade bird is in the 1st spot so your answer is now 4-1-_-_.
The NG carcass will be the last place bird 4-1-_-2.
The third bird is a B grade which gives you the final answer of 4-1-3-2.
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 1
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Grading Carcasses Key
BIRD 1
G1: B GRADE
EXPL ANATION:
Missing one wing tip and one wing at the 2nd joint
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 2
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Grading Carcasses Key
BIRD 2
G2: A GRADE
EXPL ANATION:
No defects
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 3
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Grading Carcasses Key
BIRD 3
G3: C GRADE
EXPL ANATION:
Back area wider than base of tail extending to area between hip joints
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 4
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Grading Carcasses Key
BIRD 4
G4: NO GRADE (NG)
EXPL ANATION:
Missing a leg. This is not allowable for a C Grade quality bird and all carcasses or
parts not meeting specifications for C Quality are designated Nongradable.
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 5
poul.auburn.edu
Grading Carcasses Key
BIRD 5
G5: C GRADE
EXPL ANATION:
Missing greater than 1/3 of flesh on breast
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 6
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Grading Carcasses Key
BIRD 6
G6: A GRADE
EXPL ANATION:
No defects
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 7
poul.auburn.edu
Grading Carcasses Key
BIRD 7
G7: B GRADE
EXPL ANATION:
Less than 1/3 exposed flesh on leg
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 8
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Grading Carcasses Key
BIRD 8
G8: A GRADE
EXPL ANATION:
One disjointed wing
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 9
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Grading Carcasses Key
BIRD 9
G9: C GRADE
EXPL ANATION:
Missing both wings
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Grading Carcasses
Auburn University | DEPARTMENT OF POULTRY SCIENCE
BIRD 10
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Grading Carcasses Key
BIRD 10
G 10: NO GRADE (NG)
EXPL ANATION:
Chunk of breast meat missing. This is not allowable for a C Grade quality bird
and all carcasses or parts not meeting specifications for C Quality are designated
Nongradable.
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 1
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 1
E1. B GRADE
EXPL ANATION:
Slight/moderate scattered stain covering less than 1/16 of shell
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 2
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 2
E2. B GRADE
EXPL ANATION:
Decidedly misshapen. Irregular or unusual (round, long, pointed, or distorted).
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 3
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 3
E3. B GRADE
EXPL ANATION:
Slight/moderate scattered stain covering less than 1/16 of shell
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 4
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 4
E4. B GRADE
EXPL ANATION:
Decidedly misshapen. Irregular or unusual (round, long, pointed, or distorted).
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 5
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 5
E5. AA/A GRADE
EXPL ANATION:
No major defect, practically normal
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 6
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 6
E6. B GRADE
EXPL ANATION:
Decidedly misshapen. Irregular or unusual (round, long, pointed, or distorted).
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 7
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 7
E7. AA/A GRADE
EXPL ANATION:
No major defect, practically normal
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 8
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 8
E8. NONGRADABLE (NG)
EXPL ANATION:
Dented check – dented crack with membrane intact and egg contents not leaking
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
EGG 9
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 9
E9. NONGRADABLE (NG)
EXPL ANATION:
Prominent localized stain covering more than 1/32 of shell, foreign material (one
mm or greater in area).
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Shell Eggs for Exterior Quality Grading
Auburn University | DEPARTMENT OF POULTRY SCIENCE
EGG 10
poul.auburn.edu
Shell Eggs for Exterior Quality Key
EGG 10
E10. NONGRADABLE (NG)
EXPL ANATION:
Check – fine, hair-like crack with membranes intact and egg contents not leaking.
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Boneless Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 1
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Boneless Further-Processed Products Key
PL ATE 1
P1.
EXPL ANATION:
Inconsistent coating color; crumb size or larger
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Boneless Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 2
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Boneless Further-Processed Products Key
PL ATE 2
P2.
EXPL ANATION:
Coating void greater than .25” (tender)
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Boneless Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 3
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Boneless Further-Processed Products Key
PL ATE 3
P3.
EXPL ANATION:
Broken/Incomplete
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Boneless Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 4
poul.auburn.edu
Boneless Further-Processed Products Key
PL ATE 4
P4.
EXPL ANATION:
Cluster/Marriages
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Boneless Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 5
poul.auburn.edu
Boneless Further -Processed Products Key
PL ATE 5
P5.
EXPL ANATION:
Foreign Material; non-food item
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Bone-in Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 1
poul.auburn.edu
Bone-in Further-Processed Products
PL ATE 1
P1.
EXPL ANATION:
Coating void greater than 1.0” (continuous area)
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Bone-in Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 2
poul.auburn.edu
Bone-in Further-Processed Products
PL ATE 2
P2.
EXPL ANATION:
Foreign Material; non-food item and coating void great than 1.0” (continuous)
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Bone-in Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 3
poul.auburn.edu
Bone-in Further-Processed Products
PL ATE 3
P3.
EXPL ANATION:
No defect
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Bone-in Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 4
poul.auburn.edu
Bone-in Further-Processed Products
PL ATE 4
P4.
EXPL ANATION:
Inconsistent size
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Bone-in Further-Processed Products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PL ATE 5
poul.auburn.edu
Bone-in Further-Processed Products
PL ATE 5
P5.
EXPL ANATION:
Mixed products
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 1
poul.auburn.edu
Poultry Parts Identification Key
PART 1
PART 1
EXPL ANATION:
Rear half
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 2
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Poultry Parts Identification Key
PART 2
PART 2
EXPL ANATION:
Boneless, skinless split breast
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 3
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Poultry Parts Identification Key
PART 3
PART 3
EXPL ANATION:
Heart
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 4
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Poultry Parts Identification Key
PART 4
PART 4
EXPL ANATION:
Leg
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 5
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Poultry Parts Identification Key
PART 5
PART 5
EXPL ANATION:
Liver
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 6
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Poultry Parts Identification Key
PART 6
PART 6
EXPL ANATION:
Wing
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 7
poul.auburn.edu
Poultry Parts Identification Key
PART 7
PART 7
EXPL ANATION:
Neck
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 8
poul.auburn.edu
Poultry Parts Identification Key
PART 8
PART 8
EXPL ANATION:
Tenderloin
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 9
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Poultry Parts Identification Key
PART 9
PART 9
EXPL ANATION:
Drumstick
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
Poultry Parts Identification
Auburn University | DEPARTMENT OF POULTRY SCIENCE
PART 10
poul.auburn.edu
Poultry Parts Identification Key
PART 10
PART 10
EXPL ANATION:
Wing portion
Auburn University | DEPARTMENT OF POULTRY SCIENCE
poul.auburn.edu
This is the
that makes the
world work
FOR MORE INFORMATION CONTACT:
Codi Plaster
Dr. Joseph Hess
STUDENT COORDINATOR
(334) 844-2881
PL ASTCR@AUBURN.EDU
FACULT Y + EXTENSION SCIENTIST
(334) 844-2611
HESSJOS@AUBURN.EDU
THIS IS A STUDY GUIDE DEVELOPED FROM THE 2015 POULTRY JUDGING
CLINICS AT AUBURN UNIVERSITY IN CONJUCTION WITH
LANGUAGE FOUND IN THE POULTRY SCIENCE MANUAL FOR
NATIONAL FFA CAREER DEVELOPEMNT EVENTS INSTRUCTIONAL
MATERIALS SERVICE, COLLEGE STATION, TX 2012