Overview

Teams consisting of four individuals evaluate and select live meat chickens and live egg hens.  They also evaluate and grade ready-to-cook carcasses and parts of chickens and turkeys, eggs, and further processed poultry products.  They identify poultry parts and complete a written exam on poultry production and management.

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Invitational Details​

Judging Placing Classes (only 9 interior eggs; leave 10 blank)

Poultry Exam

Poultry Officials and Key

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