1. Poultry Carcass Grading
Georgia Agricultural Education Curriculum Office
Catrina Kennedy and Dr. Frank Flanders
Photos by Tim Savelle
February 2007
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2. WHAT IS THE GRADE? Broiler #1 GRADE A Flippers removed
Tail cut off even with body
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3. WHAT IS THE GRADE? Broiler #2 GRADE B Exposed flesh on breast & thigh
> ¼”
< 1/3 of part
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4. Broiler #3
WHAT IS THE GRADE?
GRADE C
Missing entire wing
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5. WHAT IS THE GRADE? Broiler #4 GRADE B
Tail cut not wider than base of tail
Tail cut ½ way to hip joints
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6. Broiler #5
WHAT IS THE GRADE?
GRADE B
2 Disjoints (leg and wing)
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7. Broiler #6
WHAT IS THE GRADE?
GRADE C
Broken and exposed bone
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8. WHAT IS THE GRADE? Broiler #7 GRADE B
Missing 2 wing joints (flipper and flat, but not entire wing)
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9. WHAT IS THE GRADE? Broiler #8 GRADE C
Tail cut not wider than base of tail
Tail cut extends to hip joints (over ½ way)
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10. WHAT IS THE GRADE? Broiler #9 GRADE C
Exposed flesh on breast >1/3 of the part
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11. Broiler #10
WHAT IS THE GRADE?
GRADE A
No defects
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