Broiler Showmanship Question with correct answers 100%

Broiler Showmanship Question with correct answers 100% What breed are the birds you showed in the fair? - Correct Answer My show broilers were Cornish Rock crosses. The commercial broiler meat industry usually uses this cross breed that comes from Cornish males and White Plymouth Rock females. These Cornish Rock crosses are white- feathered and are known for fast growth and good muscling. What are the most expensive cuts of meat on a broiler? - Correct Answer The breast is most valuable followed by the leg. The leg consists of the thigh and the drumstick. Although edible, the less valuable, less meaty parts are the back and wings. At what age/weight are broilers processed? - Correct Answer Commercial broilers are usually grown from 3.5 to 4.5 lbs in 6 weeks. Broilers should require two or fewer pounds of feed per pound of weight gain. Since show broilers receive special care, it's not unusual to see show broilers achieve weights of 5-6 lbs in a 6 week growing period. How much meat does a broiler yield? - Correct Answer The dressed carcass without the neck and giblets should be about 65% of the live weight. Breast meat should account for 34% of the carcass and 25% of the live weight. Which internal parts of a broiler are edible? - Correct Answer The edible internal parts are collectively called the giblets. Giblets include the gizzard, heart, and liver. What is the purpose of a broiler breeding operation? - Correct Answer The purpose of a broiler breeding operation is to produce fertile eggs. These will be hatched into chicks that will be raised for meat production. Because it requires hens and roosters and egg production, it is more labor intense than a grow-out operation. Broiler breeders strive to produce one dozen settable eggs on 7 or fewer lbs of feed, with 85% hatchability. What is the ideal confirmation of a broiler? - Correct Answer Ideally, a broiler's back should be 1.5 times longer than the width across the shoulders. The depth of the body should equal or exceed the width of the shoulders and the keel should be parallel to the back. Breast meat should extend the full distance along the keel and should not narrow or taper excessively at the rear. What are some common cuts yielded by a poultry carcass? - Correct Answer While most carcasses can be sold whole, most consumers now prefer further processing. Only 10% of chickens in the U.S. are sold as whole birds. Some common products include: breast, tenderloins, leg quarters, legs, thighs, drumsticks, wings, drumettes, and wing portions.