Content
Purpose
The Poultry Evaluation CDE prepares students for jobs in the poultry workforce by blending practical, hands-on experience with the basic knowledge of the poultry industry required for careers in the field.
What students do: Each student places a class of live birds and gives oral reasons, grades chicken and turkey carcasses and parts, places turkey carcasses, grades eggs for interior and exterior quality, evaluates further processed poultry products, identifies carcass parts, and takes a written exam on poultry management. Teams have four members.
2027 Class 1 Live Birds: market broilers or egg-type hens, announced in mid-January
Poultry Evaluation Study Resources and Archive
Superintendents:
Dr. Gary Sullivan
Associate Professor, Meat Science
402-472-6430
gary.sullivan@unl.edu
Dr. Sheila Purdum
Professor of Animal Science
spurdum2@unl.edu
Interested in careers in Poultry Evaluation?
Visit the sites below to find out more about degrees, opportunities and careers related to this area.