PUBLICATION 4-H-2060e
4-H POULTRY
SHOW-
MANSHIP
NATIONAL
STANDARD
The authors are: Francine A. Bradley and Ralph A. Ernst
University of California Cooperative Extension Poultry Specialists
University of California, Davis
Photographs by Suzanne Paisley
Acknowledgment
The authors thank the California State Fair for providing the venue for many of this publication’s photo-
graphs. While frequent mention is made to 4-H in this publication, the national standard for poultry
showmanship has been successfully used with youth involved in FFA and independent livestock projects.
The authors encourage the adoption of this standard by all youth poultry projects.
Showmen Are Not Always Males!
This publication uses the words showmanship and showmen to refer to members in
competitions. Yet both males and females, young men and young women, participate
equally and fully in competition. We use these terms because they are customary and
widely accepted, not to imply that showmen are always males.
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1
Poultry showmanship begins long before the competition. The time and effort spent by
members in properly caring for their birds and
training them for showmanship will be reflected
on the day of the competition. The activities in
the competition give members the opportunity
to present their birds in their best light. In addi-
tion, members must learn to follow instructions,
speak before an audience, and maintain a poised
and professional manner throughout the event.
SELECTING YOUR
SHOWMANSHIP BIRD
While every breed has characteristics that make
it desirable to certain people, not all breeds of
poultry (chickens, turkeys, ducks, and geese)
are suitable for showmanship. In general, it is
recommended that showmen use chickens,
preferably bantam chickens. If a bantam or
miniature chicken is used, there is less animal
to control and less animal to hold. Using a tur-
key, a heavy or medium-weight duck, or a
goose can cause problems because of their size
and strength.
Not all bantam chicken breeds are easy to
show. The very short-legged breeds, such as
the Japanese bantams, may be quite calm birds
but may not walk well. In general, avoid crested
breeds. Due to the large number of feathers
that drop down from the top of the bird’s head
and into its face, these birds cannot see well,
are easily frightened, and often fly off the
showmanship table.
Given the above recommendations, the
reader may be surprised to see turkeys, water-
fowl, and crested breeds pictured in this man-
ual. Again, these tend not to be the best birds
for showmanship. However, for a variety of
reasons some members may only be able to
show such birds. They have therefore been in-
cluded in this publication.
Several bantam breeds tend to be very
showy, that is, they seem to be naturals at pos-
ing and walking down the showmanship table.
These include Old English Game Bantams, Se-
brights, and Rose Combs. These breeds may
not be the ones you wish to work with for your
breeding projects. It is common for showmen
to raise one breed for their breeding projects
and keep one or two birds of another breed
just for showmanship.
Most showmen use standard bred poultry,
that is, breeds that meet the requirements of the
American Poultry Association and the American
Bantam Association as described in their excel-
lent books, The American Standard of Perfection
and Bantam Standard. If you have only produc-
tion-type poultry (commercial egg-laying hens
or meat chicken crosses) available to you, you
may have to work even harder at getting them
ready for showmanship, because these birds
have been selected for their production capabil-
ities (number of eggs they lay or fast growth).
They have not been bred to be show birds.
4-H POULTRY
SHOWMANSHIP
N A T I O N A L S T A N D A R D
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Whatever breed you choose to use, the bird
should be
• In good health (bright red comb and wattles,
bright eyes, good fleshing, alert)
• Free from parasites (lice, mites, etc.)
• Clean
• True to its breed and variety in terms of con-
formation, size, color, etc.
TRAINING YOUR BIRD
Birds will respond to kind handling and re-
peated practicing of the desired behavior (e.g.,
posing or walking). Using a treat (grain, grapes,
bread) may help you train your bird. Typically,
one or more folding tables that are 6 feet long
are used for showmanship competition. If at all
possible, train your bird on a similar surface.
Cover the table with a carpet remnant of the
appropriate size, because birds cannot walk
well on slick or slippery surfaces.
Obtain a judging stick to use to pose and
guide your bird when walking on the table. The
best stick is sold as a metal telescoping pointer
and can be purchased in stationery stores. Since
it telescopes, it can be adjusted to several
lengths, depending upon the size of the bird
you are using. Whenever possible, use the
stick, not your hands, to adjust the bird’s posi-
tion. It is inappropriate for a showman to use
a wooden stick, such as a broom handle, to
walk a bantam.
To train your bird:
• Keep its head up by lifting the beak lightly
with the stick.
• Tuck up its wings with the stick each time
the bird lets its wings droop.
• Most breeds of chickens should pose with
their tails spread. Encourage the bird to
spread its tail feathers by stroking the base
of the tail under the main tail feathers. For
breeds with gamy or tightly folded tails (e.g.,
Modern Games and Cornish), close your
hand loosely over the tail and stroke lightly
to the rear to encourage the bird to tighten
its tail feathers.
• If the feathers become ruffled, straighten
them with the stick.
Go through the steps of showmanship
slowly and calmly with your bird. If you move
too fast, you will startle the bird and it will not
perform well. Once your bird is performing
well, you may wish to practice showmanship
with some of the distractions that can occur at
a real competition. Ask some of your friends or
family to be present when you practice. They
should move about so the bird gets accus-
tomed to the comings and goings of specta-
tors. You can also play a radio while practicing
so the bird gets used to walking and posing in
a noisy environment.
FITTING YOUR BIRD
FOR COMPETITION
Fitting refers to the steps you take to prepare
your bird for the show. Some fitting steps are
closely tied to the day-to-day management of
your birds. For example, when fitting the bird,
prepare it so that it shows its true and best
characteristics. If you are raising all-white or
parti-white varieties, house them indoors and
out of the sun. The sun’s rays turn the white
feathers a light yellow color that cannot be
removed no matter what you do in the fitting
process. To find out the specific points to give
extra attention to when fitting your breed, it is
always good to seek the help of others who
have raised the same breed for several years.
Washing your bird will improve its appear-
ance, and it is always a must with white or
parti-white varieties. Mark your calendar with
the dates of the shows you plan to attend.
Then count backwards and plan to wash your
birds at least 3 days before the show.
Washing Your Bird
Materials needed:
• 3 washtubs
• Thermometer for measuring water tempera-
ture
• Sponge
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• Towels
• Mild soap flakes
• Soft toothbrush
• Hair dryer
• Toothpicks
• Nail clippers
Place the three washtubs on a bench or
other surface that will be at a convenient height
for you. Fill the first tub with water whose
temperature is 95°F (35°C). Put in enough soap
flakes to make a good lather. Do not use a
detergent, as it will make the feathers brittle.
Support the bird in the palm of your hand
and use your thumb and fourth finger to hold
the wing tips to the body. Immerse the bird in
the soapy water, taking care not to put the
bird’s head under water. Use the sponge to
lather the feathers by rubbing in the direction
the feathers grow.
Use the toothbrush to clean the shanks and
feet. If the bird has especially dirty or muddy
feet and shanks, you may wish to wash them
off with warm water before placing the bird in
the first tub. This will keep the soapy water
from getting too muddy.
Once the bird is clean, transfer it to the sec-
ond tub, which should be filled with clean
water at 85°F (29.5°C). Hold the bird as before
and let it soak for 2 minutes. Next, draw the
bird through the water against the grain of the
feathers. If you draw the bird through the
water three or four times, most of the soap will
rinse out of the feathers. Placing one teaspoon
of white vinegar in the tub of water will help
to get the soap out.
Have the third tub filled with clean water at
75°F (23.9°C). Give the bird a final rinse in the
third tub. Support the bird as before and draw
the bird through the water as you did in the
second tub.
Dry the bird using clean, absorbent towels,
such as old beach or bath towels. Wrap a clean
towel around the bird with just its shanks and
feet sticking out. This will allow you to easily
control the bird while you clean its shanks and
feet. If the bird still has dirt under its toenails,
remove it with a toothpick. Carefully trim over-
grown nails a little at a time with nail clippers.
Uncover the bird’s head and use a clean, wet
sponge to wash the bird’s comb and wattles.
Remove the bird from the towel and use a
hair dryer to blow dry the bird. Use a low set-
ting and dry the feathers in the direction they
grow. Coop each bird separately in a clean cage
with plenty of dry, clean litter (woodshavings
or straw) for the bird to stand on. The cages
should be kept in a warm, draft-free area.
All the above practices are just part of show-
ing the bird in its best light. Showmen should
be aware that practices commonly called “fak-
ing”—any action that attempts to remove or
cover up a serious defect or disqualification on
the bird, such as using dye or paint to conceal
an incorrect feather color—are unethical. It is
also unethical for showmen to falsify records in
any way, such as lying about ownership of the
showmanship bird. And, of course, it is equally
unethical to use any product not labeled for
poultry to affect the condition or behavior of
the bird (such as giving a bird some type of
human medicine to make it more docile or calm
during the competition).
THE COMPETITION
Judging Divisions
Contestants are divided into classes based on
their experience in poultry showmanship and
their age, or a combination of these factors.
Show organizers should remember that in cre-
ating the classes their goal should be to create
classes where participants compete against
others of comparable skill.
It is the responsibility of the showman or
parent or both to inform the show organizers
if the showman has any special needs (i.e.,
hearing or physical disability, etc.). The show
organizers can discreetly inform the judge be-
fore the competition starts and allowances can
be made.
Awards
The awards are given based on the judging
system chosen by the show organizers. This
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may be the American system (awards from 1st
place through 6th or lower) or the Danish sys-
tem (any number of exhibitors may receive
blue, red, or white awards). The type of award
system to be used is normally left up to the
show organizers.
The Showmanship Competition Area
A well-lit and well-ventilated indoor area is best
for showmanship and usually will provide the
most comfortable environment for contestants,
judges, and spectators. If the competition must
be held outdoors in warm weather, a shady
spot must be used to avoid overheating both
the birds and the exhibitors. An arena or the-
ater-style room will provide the best vantage
points for spectators. The bird posing and
walking area should be large enough to accom-
modate 10 showmen. If more than 10 are en-
tered in any one class, the class must be broken
into flights. Tables should be covered with car-
peting (remnants work fine) to give the birds a
good surface for walking. At least one large
show cage is needed. If possible, a public ad-
dress system will enhance the crowd’s enjoy-
ment of the competition. Have competitors line
up on the side of the table(s) so that the audi-
ence is looking at the competitors’ faces (and
at the back of the judge—see fig. 1). At the
discretion of show management, contestants
may be judged one at a time instead of in a
group.
Procedures
Stage I
Participants should leave their birds in the show
cages until their class is called. At that time they
should report to the judge, who will ask their
name and assign them positions behind the
showmanship table. The judge will first ask the
showmen to hold their birds off the table in the
proper manner and then examine their birds.
Personal Appearance of Member. In
general, attire may take one of two forms: uni-
forms if required by the fair or exposition (fig.
2A) or street clothes (fig. 2B). The clothing
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Figure 1. Suggested arrangement for the competition.
Audience Seating
Judge
Table(s) appropriately covered for walking the birds
Cages for
birds
Showmen
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Figure 2. Proper attire. A: Showman in uniform carrying the chicken the proper way.
B: Showman in street clothes carrying a turkey the proper way.
A B
must always be clean, professional, and appro-
priate for working around animals. Shirt tails
should be tucked in, open-toed shoes are not
allowed, a belt must always be worn with pants
having belt loops, and shoe laces must always
be tied. Poultry showmen should be aware that
if they move into a round robin competition
where rabbits are shown, a long-sleeved shirt
or blouse is mandatory.
Carrying a Bird. A chicken’s breast should
be supported on the same hand that was used
to remove the bird from its cage. The head and
neck of the bird may be tucked between the
arm and body of the showman (which is useful
if the bird starts to struggle) or against the
showman’s body and above the arm on which
it is carried. The showman’s other hand should
always be kept on top of the bird’s back (fig.
2A). This second hand will already be in posi-
tion should the bird become excited and try to
flap its wings.
To carry a turkey, it should first be posi-
tioned parallel to the showman. The showman
should then firmly grasp the near leg and far
wing of the bird (fig. 2B). The wing should be
grasped at the point where it attaches to the
body of the bird. Then the turkey is lifted
straight up and off the ground. By carrying the
turkey in this manner, the showman cannot be
scratched by the near leg of the bird or hurt by
its far wing. The far leg of the turkey cannot
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touch the showman and the near wing is held
closed by the showman’s body.
Holding a Bird. Birds should be held to
give the judge a profile, or side view, of the
body. The bird should be supported on the
palm of the showman’s hand. The bird should
be alert with its head raised, its tail fluffed, and
its wings tucked in the normal position (fig. 3).
Evaluating a Bird. Showmen will be asked
to demonstrate in order the procedures used in
examining a bird. When instructed by the judge
to start, they will silently examine their own
birds. As each step is completed, the showman
should glance up and look at the judge. The
judge may acknowledge, with a nod of the
head, that the showman has completed that
step. In classes with large numbers of showmen,
it may not be possible for the judge to acknowl-
edge every step for each showman. For certain
steps that require estimating a mea surement
(depth of abdomen, distance between pubic
bones, etc.), the showman may hold up a cer-
tain number of fingers or spread of fingers to
indicate to the judge the size of the area mea-
sured. Throughout the examination, the show-
man should be evaluating the bird mentally
against the standard (or perfect specimen for
the particular breed and variety). In addition, it
is during this portion that any abnormalities that
could suggest a problem with bird health or
management should be noted.
1. Head. Raise the bird to shoulder height.
Turn the bird so that the head and face can be
examined. The hand supporting the bird should
remain in place while the f
