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.”

The qualities good dressed poultry should possess are: Size - fowls and roasters should be as large as possible without sacrificing the quality of the flesh; head - the head should be medium in size with close fitting comb and wattles. It should show health and vigor. Body - the body should be rectangular in shape, wide between the legs. It should be well filled out in all parts. Back - the back should be broad, medium in length and well fleshed. Legs - the legs should be short, thick and well fleshed. Breast and Keel - the breast should be full and rounding, broad and deep. The keel - straight, long and well covered with flesh. Bones - Bones should be small and fine. Skin - the skin should be soft and fine in texture, clean, well picked, free from bruises and blotches. The color yellow or white, according to variety. It should not be too loose and flabby. Sores, bruises, cuts and tears are serious faults. Flesh - the flesh should be firm, yet pliable, soft and of fine texture, not too fat, especially in the abdomen. Notice if fat is due to special fattening. Well shaped. Toughness. The tenderness may be determined by pressing muscles of the wing, flexibility of the keel bone, age, scales on shanks should be even and smooth. Unmistakable signs of disease renders the entry ineligible and is disqualified.

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. 

GLOSSARY OF TERMS

• Carcass – The prepared body of the bird for the table.

• Fleshing – The muscular development of the breast, thighs, and body.

• Finish – The final state of fatness and condition indicating full feeding.

• Trussing – The tying or arranging of the bird for presentation.

• Keel – The central breastbone running along the underside of the carcass.

• Flabby – Soft or yielding flesh, denoting poor feeding or over-fatness.

• Symmetry – Even, well-balanced outline without deformity.

Sources:

Lamon, Harry M, (1931). Judging poultry, by Harry M. Lamon and Jos. Wm. Kinghorne. Publisher: Washington.  https://hdl.handle.net/2027/coo.31924003196163

Wright & Tegetmeir