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Poultry Judging

Terms in this set (43)

A quality Egg
AA quality Egg
B quality Egg
Inedible Egg
A quality Bird
Flippers are removed and tail cut off even with body.
B quality Bird
exposed flesh on breast and thigh >1/4" but < 1/3 of part
C quality Bird
missing entire wing
B quality Bird
tail cut halfway to hip joints
B quality Bird
2 disjoints leg and wing
C quality Bird
broken and exposed bone.
B quality Bird
missing 2 wing joints (flipper and flat but not entire wing)
C quality Bird
Tail cut extends to hip joints ( over 1/2 way)
C quality Bird
exposed flesh on breast > 1/3 the part
A quality Bird
No defects
Heart
Boneless Skinless Whole Breast
Front Half
Breast Quarter
Drumstick
Gizzard
Leg Quarter
Tenderloin
Thigh
Split Breast With Ribs
flat
Boneless Skinless Thigh
Boneless Split Breast
Whole Breast With Ribs
Whole Breast
Drumette
Neck
Wing
Liver
Split Breast
Boneless Split Breast
B
C
B
B
A
C
B
B
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