Ks-Sate Fair ready-to-cook poultry judging, exposed skin question.

[KansasKid]

I have read the poultry judging book and took the practices on website and both seem have different standards when it comes to the grade of a carcass when there is tear/trim/cut (exposed flesh). So if there is exposed flesh on the breast is that a downgrade? and if so a b grade carcass is allowed to have up to 1/3 flesh exposed, right? and a c grade is anything more than 1/3, right?

 

[averytds]

Sorry no one has been able to answer you yet. Have you checked with your extension agent or with the poultry or meat dept. at K-State? http://www.asi.ksu.edu/DesktopDefault.aspx?tabid=269 http://www.asi.ksu.edu/DesktopDefault.aspx?tabindex=651&tabid=229


The Poultry Dept. has always been really helpful and explained things to me, no matter the question. I know Dr. Beyer was at the fair last Saturday, because I talked to him. Even if he's not in, his secretary can usually get an answer back from him within a day. If they don't know the answer, they can probably tell you who will. Good luck with your 1st time judging.

 

[cashdl]

You might try posting this in the meat birds thread if you havn't already. Seems with a lot of people over there butchering someone might know about the showmanship part of the practice. I learned how to process my birds by reading posts over there.

Lanae