Kentucky 4-H Poultry Judging Contest: Market Poultry: Ready-to-Cook Poultry Parts Identification
4AJ-11PO
Kentucky 4-H Poultry Judging Contest: Market Poultry: Ready-to-Cook Poultry Parts Identification
Kentucky 4-H Poultry Judging Contest: Market Poultry: Ready-to-Cook Poultry Parts Identification
Authored by: Jacquie Jacob Tony Pescatore
Abstract
The market poultry division now includes one class of ready-to-cook broiler carcasses to grade, one class of ready-to-cook roaster carcasses to grade, one class of parts identification, one class of parts grading, and one class of further processed boneless poultry products. Each class is worth 100 points, for a total of 500 possible points for the division. This factsheet specifically looks at the 24 possible parts that will be selected from for use in the contest. This is an increase from the 17 possible parts in previous years.
Core Details
Publication ID
4AJ-11PO
Status
New
Publication Date
August 18, 2021
Series
Multi-Part Series
N/A
Categorical Details
Language
English
Peer Reviewed?
Yes