Poultry Grading and Consumption

Poultry Industry 99% of all broilers are grown and marketed through a vertically integrated contract. A very high percentage of turkeys and laying hens as well Why? Poultry consumption has increased due to consumers’ concerns for health More economic production system due to the growing demand for poultry

Not to mention these gals!

Poultry Selection and evaluation Quality Factors Conformations - Ideal is normal breastbone, back, legs, and wings Fleshing - well fleshed or muscled is ideal Fat covering - well covered is idea http://www.animal.ufl.edu/youth/poultry/rtc/practice1/P1rtc4front.jpg

Poultry Selection and evaluation Exposed Flesh - Grade A - Breast and legs cannot have more than 1/4” inch exposed (under 6lbs. carcass). Other parts can have 1- 3” tears or cuts. Larger carcasses will be able to have larger exposed areas and still grade A If exposed areas are too large will grade B. http://www.animal.ufl.edu/youth/poultry/rtc/practice1/P1rtc5front.jpg

Poultry Selection and evaluation Discolorations - from bruising, not allowed on breast and legs to grade A. If caused by other sources, may be allowed to grade A http://www.wattagnet.com/Poultry_processing_condemnations__A_guide_to_identification_and_causes.html

Poultry Selection and evaluation Disjointed or broken bones: Grade A - not broken, one disjointed allowed Grade B - one broken, disjointed bones Grade C - broken bones and disjointed, or one exposed broken or disjointed http://www.animal.ufl.edu/youth/poultry/rtc/practice1/P1rtc7legs.jpg

Poultry Selection and evaluation Missing Parts - wing tips and tails can be missing to grade A Freezing defects - only slight ones allow for Grade A http://www.animal.ufl.edu/youth/poultry/rtc/practice1/P1rtc9front.jpg

USDA Ready to Cook Poultry Grades A, B, C, No Grade - from best to worst Ready to Cook = head, feet, feathers, and viscera have been removed These grades indicate quality not sanitation Practice http://www.youtube.com/watch?v=TsIGAJkZhiE