Please see the below links for Poultry Skillathons:
Anatomy
Biosecurity
Breeds
Cuts of meat
- Cuts of meat.docx
- Bone in breast.pdf
- Boneless breast.pdf
- Drumstick.pdf
- Leg quarter.pdf
- Tenderloin.pdf
- Thigh.pdf
- wing with tip.pdf
Eggs
- Egg Parts.docx
- Dirty foreign material.pdf
- Dirty stain.pdf
- Grade A no defects.pdf
- Grade A Windows.pdf
- Grade B calcium deposit.pdf
- Grade B irregular shape.pdf
- Grade B ridges.pdf
- Grade B.pdf