The United States Department of Agriculture (USDA) has published criteria for determining the quality of a ready-to-cook poultry carcass or parts.
USDA Quality Grades:
(1) A
(2) B
(3) C
Parameters:
(1) conformation
(2) breastbone
(3) back
(4) legs and wings
(5) fleshing
(6) fat covering (layer of fat)
(7) feathers and hairs
|
Parameter
|
A Quality
|
B Quality
|
C Quality
|
|
conformation
|
normal
|
moderate deformities
|
abnormal
|
|
breastbone
|
slight curve or dent
|
moderately dented, curved or crooked
|
seriously curved or crooked
|
|
back
|
slight curve
|
moderately crooked
|
seriously crooked
|
|
legs and wings
|
normal
|
moderately misshapen
|
misshapen
|
|
fleshing
|
well-fleshed
|
moderately fleshed
|
poorly fleshed
|
|
layer of fat
|
well-developed
|
sufficient
|
minimal or absent
|
|
protruding feathers and hairs
|
none
|
few
|
scattering to many
|
