State 4-H Poultry Judging Contest

Event Information

Date: Saturday, September 17, 2022
Fee: none
National 4-H Poultry Judging Manual

State 4-H Poultry Judging Contest

Participation

A county may enter any number of 4-H participants. A county team may be made up of three or four contestants with no limit on the number of teams or individuals. The scores of the three highest scoring individuals from each team will be totaled to determine each team score. All contestants will be eligible for all individual honors. The four highest senior 4-H’ers will be selected to participate on the state team. A senior 4-H’er is one who is 14-18 years of age by January 1 of the current year. The individuals that score the highest will be invited to participate in the National 4-H Poultry and Egg Conference during the third week of November in Louisville, KY.

Registration

Beginning at 9:30am on September 17

Classes

Two (2) classes of past egg production hens, reasons will be given on one of these classes; two (2) classes of ready-to-cook fryers; one (1) class of ready-to-cook poultry parts; one (1) class of broken out eggs; and two (2) classes of shell eggs (candled), and two (2) classes of exterior egg quality.

Contestants will give oral reasons on one of the two past egg production classes.

Ten (10) minutes will be allowed for placing the class.

 

Resources

The following resource may be used for training 4-H’ers in Poultry Judging:

 

Event Contacts

Dan Jennings 

State 4-H Livestock Specialist

djjennin@illinois.edu

 

Pam Utterback                                                                                                       

Department of Animal Sciences                                                                                                                                                         

utterback@illinois.edu     

 

If you need a reasonable accommodation to attend, please call the registration office.           

This event will follow the most current IDOA safety regulations that are in place at the time of the event.