Grading Poultry Carcasses

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Grading Poultry Carcasses
Give me an A!
Created By Jerry Taylor Agriculture Education
Teacher Madison County High Georgia Ag. Ed.
Curriculum Office July 2003
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Why Grade Poultry Carcasses?

• To insure quality before it is sold.

• Keeps you from selling unwholesome
  poultry.

• Did you know that grading is voluntary and paid
  for by the meat packer?

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What are the Grades of poultry carcasses?

• A - Sold in stores.
• B Often not a grade sold in stores.
• C Usually used for processing into other
  chicken foods.
• Nongradable

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Standards of an A Quality Poultry Carcass
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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.
• 2nd wing joint, back not wider than base of tail
  and extending half way between base of tail and
  hip joints.

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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
• No Limit
• No Limit
• wing, back not wider than base of tail and
  extending to area between base of tail and hip
  joints.

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What Grade is this?
A Grade No Defects
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What Grade is this?
B Grade Back is cut out halfway between the base
of the tail and the hip joints.
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What Grade is this?
C Grade. More than 1/3 of flesh exposed on breast.
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What Grade is this?
B Grade. Parts of wing removed beyond the second
joint.
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What Grade is this?
C Grade. Entire wing removed.
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What Grade is this?
C Grade. Over 1/3 of the drumstick is exposed.
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What Grade is this?
C Grade. Trimmed more than halfway between base
of tail and hip joints.
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What Grade is this?
C grade. Protruding broken bone in wing tip.
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