UTILITY SECTION

The need for utility standards are twofold. Firstly, there are poultry breeders in Australia who endeavour to breed heritage breeds of utility poultry for their original purpose - meat or eggs. Secondly, there are times when judges at poultry shows may have to adjudicate on utility exhibits for which there is no exhibition standard for reference. It is desirable to have publicly available and freely shareable standards and guidelines for utility endeavours within poultry.

Our Utility Egg Standard is directly below. Scroll down further to tind the Table Bird Judging Standard.

Utility Egg Standard

Juding 

In judging "freshness" the following tests are suggested:— Size of air space, density of albumen, firmness of chalaza, toughness of yolk membrane, roundness of yolk, freedom and completeness with which the contents leave the shell.

The contents of an egg are not governed by the colour of its shell, and there is no reason why the quality of an egg with a pure white, a cream, or a tinted shell should not be as rich as that of the darkest brown-shelled egg — it depends on the quality of the food partaken by the bird which produces it. Nevertheless, shape is another matter, and a more important one. Abnormally shaped eggs — either long and narrow, almost round, humped, or ridged, for instance — are produced by fowls which are not in robust condition; hence, while they may answer all the tests for "freshness," be clean, and have bloom and good texture, they should be passed, if merely because they are not marketable.

Serious Defects 

Eggs should be passed if they rattle in the shell, are double yolked, are artificially coloured, or polished, or if the contents are tainted in any way.

Utility Table Bird Judging Standard

(Public Domain Edition – Compiled from Wright, Tegetmeier & Other Early Authorities)

INTRODUCTION AND PURPOSE

The purpose of this Standard is to afford a just and uniform method for the judging of table poultry, including chickens, ducks, geese, and turkeys, with regard to their merits as food.
It is intended for use at utility exhibitions, agricultural shows, and competitions wherein the practical qualities of the bird are esteemed above ornamental character.

In forming awards, judges are to regard the utility and excellence of the carcass, the condition and finish, and the freedom from defects detrimental to quality or appearance upon the table. The bird is to be considered as if prepared for market, trussed and ready for sale, and not as a live specimen of breed beauty.

This Standard follows the spirit of the early Poultry Club principles, which sought that “the highest merit in table poultry shall be that which yields the most meat of finest flavour, most symmetrically disposed, and in condition denoting health, feeding, and management of the best order.”

GENERAL PRINCIPLES OF JUDGING

The following points apply to all table birds, irrespective of species:

1. Form and Symmetry – The carcass should present a broad, well-fleshed breast; plump thighs; full, round body; and compact, symmetrical outline. The keel should be well covered with flesh and not sharp.

2. Fleshing – Flesh should be deep, firm yet tender, fine in fibre, and evenly distributed.

3. Fat and Finish – A modest, even layer of fat under the skin denotes good finish. Fat should be white or creamy, never yellow.

4. Skin – The skin should be soft, thin, and clear, free from bruises or blemish.

5. Colour – Colour of skin and fat should conform to breed expectations but remain delicate and appetising.

6. Condition and Cleanliness – The bird should be dry-plucked, well trussed, and perfectly clean. No traces of scalding, pin-feathers, or damage.

7. Weight and Proportion – Weight appropriate to age and class; not over-fattened nor emaciated.

8. Presentation – The trussing should be neat and shapely, with limbs properly placed and tied.

9. Defects – The following disqualify or reduce merit: crooked breastbone, uneven fat, coarse flesh, broken skin, bruising, discolouration, or evidence of disease.

Note: For table competitions, birds may be exhibited drawn or undrawn as regulations dictate; this must be uniform within the class. 

REFERENCES AND ATTRIBUTION

This standard is compiled from public-domain works including:

Wright, L. (1890). The Illustrated Book of Poultry: With Practical Schedules for Judging. London: Cassell & Co.
Tegetmeier, W. B. (1865). The Standard of Excellence in Exhibition Poultry. London: Groombridge & Sons.
Tegetmeier, W. B. (1867). The Poultry Book. London: Routledge, Warne & Routledge.
Adapted and harmonised for modern use under public-domain principles.
This document is freely reproducible, distributable, and may be used as a basis for official show judging where a utility table bird standard is required.