Grade. 

 Date. . 



EXERCISE 31 

 GRADING AND PACKING MARKET POULTRY 



Object. To become familiar with the proper manner of grading and 

 packing dressed poultry for shipment to market. 



Equipment. A score card for dressed poultry; a grading table; boxes 

 and barrels suitable for packing the finished product and plenty of finely 

 chopped ice. 



Procedure. Step 1. Grade a group of broilers into the following classes: 

 (a) Sizes squab, medium and large; (6) grades prime, fair, poor, cull. 



Step 2. Grade a group of roasters into the following classes : (a) Sizes 

 large and small; (&) grades prime, fair, poor, cull. 



Step 3. Grade a group of fowls into the four classes according to quality 

 as Prime, Fair, Poor and Culls. 



NOTE. In exercises four, five and six, note especially the factors which 

 place the birds hi their respective classes as to quality. 



Step 4. Determine from trade sheets and price reports the relative 

 values of the different grades. 



Step 5. Judge classes of roasters by the score card method, using the 

 score card found on page 492 hi Productive Poultry Husbandry. 



Step 6. Pack a number of packages of broilers and roasters for shipment 

 according to instructions on the bottom of page 444 in Productive Poultry 

 Husbandry, being sure to use plenty of ice. 



Leading Questions. 1. What determines cull classes of broilers, roasters 

 and fowls? 



2. What do you understand by side pack, breast pack, and back pack? 



3. What are three special precautions to be considered when packing 

 dressed poultry for shipment? 



4. What is meant by wet and dry pack and when should each be used? 



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