Can you tell if eggs are still fresh and good to eat? How do you know when a hen is a good layer? Do you know the different chicken cuts of meat? These topics and more are covered in 4-H poultry judging.  Twelve DeKalb County 4-H members recently traveled to Lebanon for the regional contest where some 150 4-H’ers competed.  

 The junior team of Nathan Duvenage, Sylvia Evans, Shaelee Foster, and Luke Magness placed third overall in their division. Sylvia Evans placed ninth individually. The junior-high team of Marissa Clark, Lily Martin, Alex Moreno and Caleb Taylor placed 12th.  The senior team of Payton Cantrell, Clayton Crook, Caleb Taylor and Jacob Williams placed fifth.  

During the contest, there are three classes where eggs are graded on quality: candling, broken out, and exterior. Contestants must know the parts of an egg and how it deteriorates over time when candling. A light is held to the eggs in order to see the interior. The shell is then graded in the exterior quality class, and contestants look for defects and abnormalities. 

A class of four live White Leghorn hens is judged on their egg-laying ability. This is determined by the pigment of their skin and abdominal capacity. Senior High members must give oral reasons on this class to defend their decision. Finally, meat parts are identified and carcasses are graded in the ready-to-cook poultry classes.  

Many of our poultry judgers have chickens of their own, and the knowledge gained through this contest will help them better care for their birds and market their eggs. Congratulations to these young people on a job well done!  

If you are interested in poultry judging or any other 4-H activity, please call 615-597-4945. 4-H is a proud part of UT Extension, the UT Institute of Agriculture, and TSU Cooperative Extension. UT/TSU Extension provides equal opportunities in programs and employment through the cooperation of county, state and federal governments.