Poultry Grading

Use of grading

enhancement of quality assurance programs

Conformation

the structure or shape of the bird may affect the disrribution and amount of meat, can distract from apperance

fleshing

drumsticks, thighs, and breast carry the bulk of the meat. covering of the flesh over the back and the amount of flesh on the rest of the caracss

Fat covering

accumulation under the skin

Exposed flesh

exposed flesh, cuts, tears, and broken bones, detracts from apperance and permits flesh to dry out

Discolorations

slight (pinkish), lightly shaded (reddish), moderate (dark red or bluish)

Freezing

discoloration and dehydration of polutry skin or the surface of skinless products suring storage

grades

A, B, C

Classes of chickens

Rock Cornish Game Hen, Broiler or Fryer, Roaster or Roasting Chicken, Capon, Hen fowl baking chicken or stewing chicken, Cock or rooster, fryer-roaster

Classes of turkey

young turkey, yearling turkey, mature or old hen/tom,

classes of ducks

duckling, roaster duck, mature/old duck

Geese

young goose, mature/old goose

Guinea

young guinea, mature guinea

pidgeons

squab, pigeon