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 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