Evaluating Ready-to-Cook Turkeys and Broilers
DVD Training

The featured specialist explains how to correctly place a ready-to-cook turkey class.

The instructor uses USDA carcass grading standards applied to the National FFA Poultry Judging Contest to illustrate what students judges should look for during competitions.

Evaluating Ready-to-Cook Turkeys and Broilers provides judging teams with valuable skills needed to grade broiler classes correctly using USDA grading standards.

The student learns the correct procedures for judging ready-to-cook broilers and turkeys.

Objectives covered include:

1. to grade a class
2. to determine the appropriate scoring for a class
3. to accurately place a class

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ORDER NOW Evaluating Ready-to-Cook Turkeys and Broilers DVD • 56 minutes • $65.00 + shipping Texas residents please add 6.75 % sales tax