4-H poultry judging contests teach participants to make decisions in an orderly manner, use reasoning skills, and to communicate decisions. They also learn to use USDA grading criteria to determine the quality of ready-to-cook poultry and eggs. Participants evaluate groups of laying hens and grade them in order of past egg production, grade ready-to-cook chicken and turkey carcasses and grade eggs for interior and exterior quality.
The webinar will go over the different classes in the contest and how to prepare team members for a contest. State teams have the opportunity to represent their state at the National 4-H Poultry and Egg Conference held annually in Louisville, Kentucky the Thursday before Thanksgiving.
Created by Jacquie Jacob