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Poultry Judging Parts Identification Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226.

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Presentation on theme: "Poultry Judging Parts Identification Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226."— Presentation transcript:

1 Poultry Judging Parts Identification Created by Connie Page Emanuel County Extension Agent P.O. Box 770 129 N. Anderson Drive Swainsboro, GA 30401 478-237-1226 FAX 478-237-8451 conniep@uga.edu April, 2006

2 Parts ID Identify different retail cuts of poultry Identify different retail cuts of poultry

3 Parts ID – Breast Cuts Breast with ribs Breast with ribs Whole Breast Whole Breast Split Breast Split Breast Breast Quarter Breast Quarter Breast Tenderloin Breast Tenderloin Boneless Breast Boneless Breast

4 Breast Cuts – Ribs Verterbral Ribs --------- Sternal Ribs--------------

5 Parts ID – Breast Cuts Both sides of breast Both sides of breast Sternal ribs only Sternal ribs only No wings No wings Whole Breast

6 Parts ID – Breast Cuts Both sides of breast Both sides of breast No wings No wings Sternal & Verterbral Ribs attached Sternal & Verterbral Ribs attached Breast with Ribs

7 Parts ID – Breast Cuts Only one side of breast Only one side of breast Wing attached Wing attached Verterbral & Sternal Ribs attached Verterbral & Sternal Ribs attached Breast Quarter

8 Parts ID – Breast Cuts No bones No bones Small strip on meat Small strip on meat BreastTenderloin

9 Parts ID – Breast Cuts Boneless Breast Can be displayed in several ways: Skin side up – stretched out Skin side down Skin side up – bunched together Skin removed

10 Parts ID – Breast Cuts Breast Half Breast Half Sternal & Verterbral Ribs attached Sternal & Verterbral Ribs attached Whole breast cut in half Whole breast cut in half Split Breast

11 Parts ID – Leg Cuts Whole Leg Whole Leg Leg Quarter Leg Quarter Thigh Thigh Boneless Thigh Boneless Thigh Drumstick Drumstick

12 Parts ID – Leg Cuts Whole leg = thigh and drumstick attached with back portion removed.

13 Parts ID – Leg Cuts Leg quarter = thigh and drumstick with a portion of the back attached.

14 Parts ID – Leg Cuts Thigh = upper portion of the whole leg that is separated at the knee and hip joint.

15 Parts ID – Leg Cuts Boneless thigh = whole thigh with bone removed.

16 Parts ID – Boneless Cuts Thigh Appears Darker, More Red Breast Lighter in Color

17 Parts ID – Leg Cuts Drumstick = lower portion of the leg that is separated at the knee and hock joints.

18 Dont Be Tricked Dont Be Tricked A neck can be made to look like a drumstick, especially if one does not look carefully enough.

19 Parts ID – Wing Cuts Wing Wing Flat Flat Drumette Drumette

20 Parts ID – Wing Cuts Wing = entire wing muscle with all muscle, bone and skin attached except that the wing tip, or portions of the wing tip, may be removed Wing

21 Parts ID – Wing Cuts The wing may be displayed with the wing tip missing.

22 Parts ID – Wing Cuts Flat = part of the wing between the wing tip and the second joint.

23 Parts ID – Wing Cuts Drummette = part of the wing between the second joint and the body.

24 Parts ID – Other Cuts Giblets (heart, liver, gizzard) Giblets (heart, liver, gizzard) Back Back Neck Neck

25 Parts ID – Other Cuts Giblets = heart, gizzard, and liver Gizzard ---------- -------------- Liver -------------- Heart

26 Parts ID – Other Cuts Giblets Other Views of Giblets Heart Gizzard Liver

27 Parts ID – Other Cuts Neck = the neck bones with flesh attached. Neck without skin

28 Parts ID – Other Cuts Back = the back of the carcass beginning at the base of the neck and extending backward to the tail.

29 Parts ID – Scorecard Numbers go across the top Numbers go across the top Look down the column to find the correct name of the part Look down the column to find the correct name of the part Check the box Check the box Make sure that you only have one box marked per column Make sure that you only have one box marked per column

30 Parts ID – Practice

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47 Parts ID – Scorecard Compare your card to the Official Placing Compare your card to the Official Placing X X X X X X X X X X

48 Practice Website http://www.animal.ufl.edu/Youth/poultry/partsID/partsIDindex.htm www.animal.ufl.edu www.animal.ufl.edu Click on Youth Poultry Judging Click on Youth Poultry Judging Click on Show Me How Click on Show Me How Click on Go to Main Practice Menu Click on Go to Main Practice Menu Click on Identification of Parts Click on Identification of Parts


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