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Evaluating Ready-to-Cook Turkeys & Broilers
Evaluating Ready-to-Cook Turkeys & Broilers

Evaluating Ready-to-Cook Turkeys & Broilers

Price: $99.00
Item Number: CEV80199
DVD
Topics Include:
• Ready-to-Cook Turkey Carcasses
• Broiler Carcasses
• Usda Quality Grades
• Oral Reasons
• and Many More!
This program is designed to prepare students to be competitive in poultry judging contests. Practice increases a student's chance for being on a winning team and greatly improves ones judging skills. Dr. Jason Lee, Assistant Professor of Poultry Science at Texas A&M University, provides valuable instruction on grading ready-to-cook turkey and broiler carcasses. Examples of each of the USDA quality grading standards used for evaluation are also shown. Dr. Lee places a class of turkey carcasses and provides a sample set of oral reasons. Dr. Lee has coached nine National Champion Collegiate Poultry Judging Teams at Texas A&M University. His teams have included the high individual at seven of these national contests. Collaborator: Dr. Jason Lee, Department of Poultry Science, Texas A&M University.

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