Grading Poultry Carcasses Give me an A! Davis Spring 2013

Why Grade Poultry Carcasses? To insure Quality before it is sold. Eliminates unwholesome poultry from you. Did you know that grading is voluntary and paid for by the meat packer.

What are the Grades of poultry carcasses? A - Sold in stores. B – often not grade labeled in stores. C – usually used for processing into other chicken foods. Nongradable

Standards of an A Quality Poultry Carcass FactorA Quality ConformationNormal Fleshing & Fat coveringWell fleshed with a well developed layer of fat. Exposed flesh ¼ ” on breast & Legs 1 ” elsewhere Discolorations ¾”¾” Disjointed & Broken bones 1 disjointed & no broken Missing PartsWing tips & tail

Standards of a B Quality Poultry Carcass Factors Conformation Fleshing & Fat Covering Exposed Flesh Discoloration Disjointed & Broken bones. Missing parts For B Grade Moderately curved. Moderately fleshed & fat covering. No more than 1/3 of part exposed. 11/4 ” 2 disjoints & no broken or 1 disjoint & 1 nonprotruding broken. 2 nd wing joint, back not wider than base of tail and extending half way between base of tail and hip joints.

Standards of a C Quality Poultry Carcass Factors Conformation Fleshing & Fat Covering Exposed Flesh Discoloration Disjointed & Broken bones. Missing parts C Quality Abnormal Poorly fleshed and covered in fat. No Limit wing, back not wider than base of tail and extending to area between base of tail and hip joints.

What Grade is this? A Grade No Defects

What Grade is this? B Grade Back is cut out halfway between the base of the tail and the hip joints.

What Grade is this? C Grade. More than 1/3 of flesh exposed on breast.

What Grade is this? B Grade. Parts of wing removed beyond the second joint.

What Grade is this? C Grade. Entire wing removed.

What Grade is this? B Grade. Tear or cut on back exceeds amount permitted.

What Grade is this? C Grade. Trimmed more than halfway between base of tail and hip joints.

What Grade is this? C grade. Protruding broken bone in wing tip.