1. Poultry
Grading and Consumption

2. 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

3. Not to mention these gals!

4. 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

5. 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.

6. 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

7. 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

8. 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

9. 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