United States

Department of 

Agriculture

Agricultural

Marketing

Service

Agriculture

Handbook

Number 31

Poultry-Grading

Manual

PREPARED FROM

POULTRY

DDDDDD DDDDDD

DDDDDD DDDDDD

This symbol of assurance guarantees

the product has been graded by the U.S.

Department of Agriculture according to

the official US quality standards
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Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page

I. Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

II. Poultry Grading and Certification Services. . . . . . . . 2

A. Poultry Programs . . . . . . . . . . . . . . . . . . . . . . . . 2

B. Poultry Eligible for Grading and Certification . . . . 3

C. Official Identification Marks. . . . . . . . . . . . . . . . . 4

III. Grading According to Quality Standards 

and Grades. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

A. Uses of Standards and Grades. . . . . . . . . . . . . . 7

B. Examining Carcasses and Parts 

To Determine Quality . . . . . . . . . . . . . . . . . . . . . 7

C. Quality Factors for Carcasses and Parts . . . . . . . 8

D. Cutting Poultry Parts. . . . . . . . . . . . . . . . . . . . . . 9

IV. U.S. Classes, Standards, and Grades for Poultry . . 16

A. Classes of Ready-to-Cook Poultry . . . . . . . . . . 16

B. Standards for Quality of Ready-to-Cook 

Individual Carcasses and Parts. . . . . . . . . . . . . 17

C. Standards for Quality of Specified Poultry 

Food Products . . . . . . . . . . . . . . . . . . . . . . . . . 23

D. Grades for Ready-to-Cook Poultry and 

Specified Poultry Food Products . . . . . . . . . . . . 24

V. Certification to Specific Purchase Requirements . . 30

VI. Resource Materials Available . . . . . . . . . . . . . . . . 31

Material in this manual is not copyrighted and may be

reproduced with or without credit.

Revised April 1998

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color,

national origin, gender, religion, age, disability, political beliefs,

sexual orientation, and marital or family status. (Not all prohibited

bases apply to all programs.) Persons with disabilities who require

alternative means for communication of program information

(Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center at 202-720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of

Civil Rights, Room 326-W, Whitten Building, 14th and

Independence Avenue, SW, Washington, DC 20250-9410 or call

(202) 720-5964 (voice or TDD). USDA is an equal opportunity

provider and employer.
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This manual is a guide to the uniform application of the

U.S. Department of Agriculture (USDA) classes, standards,

and grades for poultry, and to USDA’s voluntary poultry

grading and certification services. It can also serve as the

course outline for a poultry grading school.

It is designed primarily to aid poultry graders. However, it

should also prove useful to those teaching poultry marketing, to quality control personnel in the poultry industry, and

to volume food purchasers.

Grading is classifying and sorting poultry according to various groups of conditions and quality characteristics.

Ready-to-cook poultry carcasses and parts, and certain

poultry products, may be graded for quality according to

official standards and grades.

Certification is verifying that ready-to-cook poultry carcasses, parts, and products meet the specific requirements

of a volume food buyer’s purchase contract or specification.

Certificates or other documents issued may include certification for product condition and temperature, official verification of net weight, and grade yield.

These services aid in the nationwide marketing of poultry

and poultry products. They change from time to time as the

types of products available change. Today, most chickens

and turkeys reach the market in value-added forms, such

as cut-up parts, boneless and/or skinless cuts, and furtherprocessed products, including ready-to-cook and precooked entrees. This array of poultry and poultry products

can be found year-round in the fresh and frozen meat sections of the grocery store.

The development of grade standards and the identification

and certification of class, quality, quantity, and condition of

agricultural products is authorized by the Agricultural

Marketing Act of 1946 (AMA). Regulations to implement

the AMA were developed in cooperation with State agriculture officials, producers, processors, and consumers.

The use of grading and certification services is voluntary;

the services are offered on a fee-for-service basis. Those

who apply for service must also provide the space, equipment, lighting, or other facilities that are needed by the

grader or are required by the regulations. In addition, when

grading is performed in a plant, the plant and its facilities

must be approved by USDA.

A. Poultry Programs

Voluntary poultry grading and certification services are performed by the Poultry Programs of USDA’s Agricultural

Marketing Service (AMS). The Programs’ national office

oversees regional and State offices that supervise graders

stationed across the country.

Resident grading is usually performed by a grader

assigned to a specific processing plant on a full-time or

part-time basis. If multiple graders are assigned to a plant,

one of them will be designated as the grader-in-charge.

Most plants process large volumes of poultry. Since each

carcass or part must be individually graded, plant employees authorized by the resident grader assist in the grading

process. These authorized graders examine and grade the

poultry according to the official quality standards. The resiI. Introduction II. Poultry Grading and Certification Services
3

dent grader performs final checkgrading and certification

through a representative sampling plan.

Resident grading costs include an amount equal to the

salary of the resident grader, plus a charge based on the

volume of product handled in the plant to cover supervisory

and administrative costs. The cost per pound of poultry for

this service is generally little more than that incurred by

plants employing their own graders and quality control personnel.

Most grading services provided to resident plants are also

available on a temporary plant basis; that is, on an asneeded basis. Temporary plant fees are based on the time

needed to perform the work. Temporary plants must meet

all of the minimum facility, operating, and sanitary requirements specified in the regulations for resident service.

Fee grading is performed when an applicant requests

grading of a particular lot of poultry, often for verification of

net weight, condition, or compliance with other contract

requirements. Requests for this type of service are usually

made on an irregular basis and the charges are based on

the time needed to perform the work. Most fee grading

work is done at locations other than processing plants,

such as distribution facilities or destination points.

Cooperative agreements between USDA and various

State agencies set forth procedures for the collection and

disbursement of fees.

Under a State Trust Fund agreement, arrangements for service are between the State and individual firms, with the

concurrence of USDA. Fees are collected by the State.

USDA is reimbursed by the State for Federal supervision of

the program.

Under a Federal Trust Fund agreement, applications for

service are between USDA and the individual firms. Fees

are collected by USDA and the State is paid by USDA for

the costs it incurs performing grading work and supervision.

B. Poultry Eligible for Grading and Certification

The kinds of poultry eligible for grading and certification

include, but are not limited to, chickens, turkeys, ducks,

geese, pigeons, and guineas. The form may be as a

ready-to-cook carcass or part or as a further processed

product.

All poultry that is graded or certified must first be inspected.

Inspection refers to the wholesomeness of poultry and its

fitness for food. It is not concerned with quality or grade.

The inspection mark means that the poultry has passed

examination by a qualified USDA veterinarian or inspector

during slaughter and/or processing. All slaughter plants are

supervised by a USDA veterinarian. Plants which apply for

inspection service and are accepted are known as “official

establishments.”

Under the Poultry Products Inspection Act of 1957, USDA

provides mandatory Federal inspection of poultry and poultry products shipped in interstate or foreign commerce. The

Wholesome Poultry Products Act of 1968 strengthened that

law and opened the way for vastly improved State poultry

inspection systems. All poultry slaughtered for human food

destined for sale in commerce must be processed, handled, packaged, and labeled in accordance with the Act

and its regulations. Mandatory Federal inspection service,

except for overtime and holiday work, is paid for by the

Government.

States with inspection systems equal to the Federal program conduct inspection in plants shipping only within that

State. In States without such programs, intrastate plants

are also under Federal inspection.

Voluntary inspection service for squab and game birds is

provided under authority of the AMA and the cost is paid by

the applicant.

Administration of both mandatory and voluntary Federal

inspection is the responsibility of USDA’s Food Safety and

Inspection Service (FSIS).

After poultry has passed inspection and is ready to be

graded or certified, the grader must be sure that it is still in

a wholesome condition. Ready-to-cook poultry that is offcondition (slimy or slippery condition of the skin, putrid or

sour odor) is ineligible for grading. In addition, ready-tocook poultry showing other non-acceptable conditions cannot be graded. If the grading is done at the processing

plant, the poultry must be sent back for reworking. If the

grading is performed elsewhere, the number of carcasses

or parts found with these conditions would be recorded,

and the lot would be ineligible for grading. These conditions include excessive protruding feathers, bruises requiring trimming, lungs incompletely removed, parts of the trachea present, or extraneous material of any type inside or

outside of the carcass (i.e., fecal material, blood, grease,

gall stains, dirt, metal, wood).
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C. Official Identification Marks

Labels bearing the inspection mark are the responsibility of

FSIS. Questions regarding the accuracy and use of any

label bearing the official grademark are handled through

FSIS. All labels bearing official grade identification are also

reviewed by AMS to determine accuracy and for final

approval.

The inspection mark (fig. 1) is required on consumer

packages and shipping containers of poultry inspected

under the Poultry Products Inspection Act.

Marks on Consumer Packages

The grademark must either be printed with light-colored

letters on a dark field (fig. 2a) or dark-colored letters on a

light field (fig. 2b).

As an alternative, the grademark may have three contrasting colored bands (fig. 3) provided the colors, from top to

bottom, are blue, white, and red. Other color combinations

may be used with AMS approval.

The prepared from logo (fig. 4), in conjunction with the

official grademark, may be used for raw, cooked, or furtherprocessed products which have no established grade standards. Such items include cooked, barbecued, color marinated chicken; batter/breaded poultry; and smoked products. These products are graded for all quality standards

prior to further processing that alters the grade factors.

Marks on Shipping Containers

This grademark (fig. 5) is used on containers to designate

a consumer grade. The date the product was graded may

or may not be used in conjunction with the grademark

when applied by stamping. Preprinted grademarks do not

require a date.

The sample graded stamp (fig. 6) is used when grade certification is made in conjunction with other factors, such as

condition, test weighing, and temperature certification. This

stamp may only be used when a certificate is actually

issued and shall show the certificate number in the stamp.

The contract compliance stamp (fig. 7) is used when

identifying product that has been produced according to

approved specifications and is not to be applied until product is determined to be in compliance with all contract

requirements. The stamp must include the number of the

certificate issued for each shipment of complying product.

The provisional stamp (fig. 8) is used on poultry graded

for military contracts for troop issue and/or resale when purchased under military “orders for subsistence.” It is also to

be used on Veterans Administration products when purchased on Defense Personnel Support Center purchase

contracts. The certificate number is in this stamp. It is to

be applied at the time the product is determined to be in

compliance with all contract requirements.

The lot stamp (fig. 9) may be used to identify product that

has been graded according to special purchase requirements, such as product for commodity purchase programs

placed in a freezer until sufficient quantities accumulate for

subsequent sale and delivery. It may also be used to identify further-processed items produced according to

approved specifications. The consecutive day of the year

when the product was graded is in this stamp.

The officially certified mark (fig. 10) is used on poultry

sampled for temperature, condition, weight, or other certifications where the grade is not referenced on the certificate

or when product is not identified with an official grade. This

stamp may be used only when a certificate is actually

issued and shall show the certificate number in the stamp.
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Official Identification Marks

Figure 1 Figure 2a

Figure 2b

Figure 5 Figure 6 Figure 7

Figure 8 Figure 9 Figure 10

Figure 4

DDDDDD DDDDDD

DDDDDD DDD DDDDDD

DDD D DDDD

Figure 3
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Quality refers to the inherent properties of a product that

determine its relative degree of excellence or value.

Experience and research have identified certain properties

in poultry that are desired by producers, processors, and

consumers. Some of these properties are a good proportion of meat to bone, adequate skin covering, absence of

feathers, and freedom from discolorations.

Standards of quality enumerate the factors that affect

these properties and apply to individual ready-to-cook poultry carcasses, parts, and products. There are no grade

standards for giblets, detached necks and tails, wing tips,

and skin.

For carcasses and parts, the factors include conformation,

fleshing, fat covering, defeathering, exposed flesh, discolorations, disjointed or broken bones, missing parts from

whole carcasses, and freezing defects, if applicable. For

poultry products, such as boneless-skinless breasts, factors

include presence of bones, tendons, cartilage, discolorations, and blood clots, as well as other product-specific

factors.

Grades apply to lots of poultry of the same kind and class,

each of which conforms to the requirements for the grade

standard. The U.S. consumer grades for poultry are U.S.

Grades A, B, and C.

Grading involves evaluating poultry in terms of the standards to determine the grade. Figures 11-14 show an A

quality young chicken, turkey, duck, and goose. A given lot

of poultry may contain a small percentage of a quality lower

than the grade specified because some defects are permitted. This is an unavoidable necessity due to today’s production-type processing methods.

Poultry grade standards have changed over the years to

reflect developments in poultry production, processing, and

marketing. Standards for ready-to-cook poultry were added

to the regulations in 1950. Roasts were added in 1965.

Parts and boneless breasts and thighs were added in 1969.

All provisions for grading live and dressed poultry were

eliminated in 1976. Large poultry parts, skinless carcasses

and parts, and tenderloins were added in 1995. As the

need arises and meaningful quality factors are established

for other products, additional grade standards will be 

developed.

Regulations provide penalties for the misuse of grading,

such as the false representation that poultry has been officially graded. Products labeled with the terms “Prime,”

“Choice,” and “Select,” which indicate superior or top quality,

must be equivalent to U.S. Grade A. The letters “U.S.” or

“USDA” may only be used with a poultry grademark if the

poultry has been graded by an authorized grader and subsequently checkgraded by a USDA grader. The letter

grades A, B, or C may only be used without the grademark

if the product has been graded by a USDA grader and

meets the requirements of the appropriate letter grade.

The words “Prepared From,” or other similar wording, may

only be used with the U.S. grademark if the product was

produced from graded poultry.

III. Grading According to Quality Standards and 

Grades

Figure 11. Ready-to-cook young chicken. (Photo No. 96-CS-1482)

Figure 12. Ready-to-cook young turkey. (Photo No. 96-CS-1483)
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A. Uses of Standards and Grades

Standards and grades are used extensively throughout the

marketing system.

• Grade standards furnish an acceptable common language that buyers and sellers use in trading and that

market news reporters use when communicating about

market prices and supplies.

• Poultry firms that base the price paid to the grower on

grade yields will grade the product to USDA standards.

• Processors request grading service to enhance their own

quality assurance programs and so they may use the official grademark on each bird or package.

• The Department of Defense, airlines, grocery stores,

fast-food restaurants, hospitals, schools, and other largescale food buyers specify USDA-graded poultry products

in their purchasing contracts.

• Commercial firms use the standards and grades as a

basis for their own product specifications, for advertising,

and for establishing brand names.

• Firms participating in the Department’s Export

Enhancement Program must use USDA’s grading services.

• Anyone with a financial interest in a lot of processed

poultry may apply to USDA to have an official grade designation placed on the lot or may use the grades as the

basis for negotiating loans, settling disputes involving

quality, or paying damage claims.

B. Examining Carcasses and Parts To Determine 

Quality

In today’s high-volume processing operations, poultry is initially graded by plant employees specifically authorized by

USDA to perform this work. Subsequently, the product is

checkgraded by a USDA grader to determine compliance

with applicable grade standards.

Each carcass or part, including those used in preparing a

poultry food product bearing the grademark, must be graded and identified in an unfrozen state on an individual

basis. The class must also be determined since the quality

factors of fat, fleshing, and conformation vary with the age

and sex of the bird.

Most carcasses and parts are graded on the production line

or out of the cooler. Poultry being graded should be

approximately reading distance from the grader’s eye.

Whole carcasses can be examined by grasping the hocks

of the bird in one hand with the breast up. In this position,

the grader can easily observe the breast, wings, and legs,

and by a mere twist of the wrist, the back of the bird can be

turned into position to be observed. When parts are graded, the side nearest the grader should be examined first,

then the part turned around so the opposite side can be

examined.

The usual procedure is to decide on the conformation,

fleshing and fat covering factors first. This makes it easier

to decide on the other factors. The intensity, aggregate

area, location, and number of defects must also be evaluated. In each quality level there are maximum defects permitted, some varying with the weight of the ready-to-cook

carcass.

The final quality rating is based on the factor with the lowest rating. Thus, if the requirements for A quality are met in

all factors except one, and this factor is B quality, the final

grade designation would be “B.” The carcass or part is then

placed in the proper grade location by the grader or by an

electronically controlled computer system.

When the resident grader checkgrades the product, the

acceptable quality level (AQL) procedures used are based

on the percent of defective undergrade birds or parts present. If the AQL results show that there are excessive

undergrades, product is withheld until the undergrades are

removed. When excessive defects are encountered, the

graders work with plant management to help identify and

correct the problem.

Figure 13. Ready-to-cook young duck. (Photo No. 96-CS-1484)

Figure 14. Ready-to-cook young goose. (Photo No. 96-CS-1485)
8

C. Quality Factors for Carcasses and Parts 

The following factors must be considered when determining

the quality of an individual ready-to-cook carcass or part.

Conformation

The structure or shape of the bird may affect the distribution and amount of meat, while certain defects detract from

its appearance. Some of the defects that should be noted

are breasts that are dented, crooked, knobby, or V-shaped;

backs that are crooked or hunched; legs and wings that are

deformed; and bodies that are definitely wedge-shaped.

Fleshing

The drumsticks, thighs, and breast carry the bulk of the

meat. There is, however, a definite correlation between the

covering of the flesh over the back and the amount of flesh

on the rest of the carcass. Females almost invariably carry

more flesh over the back and will generally have a more

rounded appearance to the breast, thighs, and legs.

The common defects in fleshing are breasts that are Vshaped or concave, rather than full and rounded; breasts

that are full near the wishbone, but taper sharply to the

rear; legs and drumsticks that are thin; and backs that have

insufficient flesh to cover the vertebrae and hip bones.

Fat Covering

Fat in poultry is judged entirely by accumulation under the

skin. This is true even for chicken parts. Accumulations

occur first around the feather follicles in the heavy feather

tracts. Poorly fattened birds may have some accumulation

of fat in the skin along the heavy feather tracts on the

breast. Then, accumulations will be noted at the juncture of

the wishbone and keel and where the thigh skin joins the

breast skin. At the same time, accumulations will be noted

around the feather follicles between the heavy feather tracts

and over the back and hips. Well-finished older birds will

have sufficient fat in these areas and over the drumsticks

and thighs so that the flesh is difficult to see. Fowl which

have stopped laying have a tendency to take on excessive

fat in the abdominal area. Younger birds will generally have

less fat under the skin between the heavy feather tracts on

the breast and over the drumsticks and thighs than mature

birds.

Feathers

Processors try to eliminate the problem of feathers by moving poultry to slaughter after feathering cycles are over.

There is, for instance, a very short period within which the

slaughtering of ducklings must be done. With other classes, the period is longer and attention is given primarily to

noting if the bulk of the pins have sufficient brush on them

to facilitate picking.

Protruding feathers have broken through the skin and may

or may not have formed a brush. Nonprotruding feathers

are evident but have not pushed through the outer layer of

skin.

Before a quality designation can be assigned, ready-tocook poultry must be free of protruding feathers that are

visible to a grader during examination of the carcass at normal operating speeds. However, a carcass may be considered as being free from protruding feathers if it has a generally clean appearance (especially on the breast and legs)

and if not more than an occasional protruding feather is in

evidence during a more careful examination of the carcass.

Hair on chickens, turkeys, guineas, and pigeons; and down

on ducks and geese must also be considered.

Exposed Flesh, Cuts, Tears, and Broken Bones

Exposed flesh can result from cuts, tears, missing skin, or

broken or disjointed bones. It detracts from the appearance

of the carcasses and parts and permits the flesh to dry out

during cooking, thus lowering the eating quality. The number and extent of such defects permitted depend on their

location—whether on the breast, legs, or elsewhere.

Skin Discolorations, Flesh Blemishes, and Bruises

Most poultry is packaged in material that reduces exposure

to air. However, in time the skin will still dry out and

become discolored. If drying has occurred, the size of the

areas is taken into consideration as a discoloration.

Discolorations are categorized as slight, lightly shaded, or

moderate. Slight discolorations are generally pinkish in

color and usually do not detract from the appearance of the

product. Lightly shaded discolorations are generally reddish in color and usually confined to areas of the skin or

the surface of the flesh. Moderately shaded discolorations

are areas that are generally dark red or bluish, or are areas

of flesh bruising.

Bruises in the flesh are permitted only to the extent that

there is no coagulation or clotting of blood cells. Small

clots in the skin or on the surface of the flesh may be cut to

allow them to leach out in the chilling process. Such cuts

would be taken into consideration in determining the quality. Dark blue or green bruises must be removed before

grading. Excessive grade loss because of bruises should

be called to the attention of management.

The intensity of the yellow finish on chicken is not a quality

factor. The presence of yellow skin occurs genetically when

a caratenoid pigment is deposited in the epidermal layer of

skin. The yellow skin color is commonly intensified by

incorporating pigments known as xanthophylls into the

bird’s diet. If poultry firms scald poultry at lower temperatures (124 to 126 °F), the epidermal layer of skin (cuticle)

remains on the chicken and its yellow appearance is

enhanced. For the fast-food market wanting batter/breaded
9

fried products or for customers preferring a lighter appearance on poultry, firms will scald poultry at higher temperatures (132 to 136 °F) to remove the cuticle. This enhances

the bonding of the batter/breading to the chicken skin, but

extra precautions must be taken to reduce the exposure of

the product to air.

Freezing Defects

Discoloration and dehydration of poultry skin or the surface

of skinless products during storage is commonly called

“freezer burn.” This defect detracts from the appearance of

the product and, in the case of either moderate or severe

freezer burn, lowers the quality of the poultry.

Slow freezing promotes ice formation on the outside of the

meat tissue cells, drawing water out of the cells, possibly

preventing the tissue from ever freezing, and causing the

tissue to dehydrate and shrink. Also, larger ice crystals are

formed that may rupture the cells causing the release of the

cell contents, increasing drip loss, and resulting in a less

juicy and softer textured product as the muscle structure

breaks down. This can adversely affect the shelf life of the

product.

Slow freezing also affects product color. It causes bone

darkening as bone marrow material is released into the

bone structure and adjacent meat. It causes dark carcasses as the transparency of the skin increases, thus allowing

the dark color of the meat to show through the skin.

Poultry quality and stability are adversely affected at temperatures above 10 °F. Poultry products begin to thaw from

the outside in once the product temperature reaches a temperature above 10 °F, at which time seepage of moisture

from the defrosting product results in clear, pinkish, or reddish colored layers of ice. Poultry located in the center of a

tightly stacked pallet may not freeze if cold air is prevented

from circulating between and around the individual cases.

D. Cutting Poultry Parts

The USDA standards of quality apply to poultry parts cut in

the manner described below and illustrated in figures 15-

29. While most descriptions were developed when parts

were cut from a carcass by hand, most processors today

disjoint whole carcasses by machine. Machine-cut parts

may be graded provided they are not misshapen and have

nearly the same appearance as they had prior to cutting

from the carcass. Under certain conditions, parts cut in

other ways may also be officially identified when properly

labeled. Only skin or fat normally associated with a part

may be included unless stated on the label.

The illustration of the skeleton of a chicken (fig. 30) shows

the points where the parts are cut and gives the names of

the skeletal parts.
10

Poultry halves (fig. 15) are prepared by making a fulllength back and breast split of the carcass to produce

approximately equal right and left sides. Portions of the

backbone must remain on both halves. The cut may be no

more than one-fourth inch from the outer edge of the sternum (breastbone).

Front poultry halves (fig. 16) include the full breast with

corresponding back portion, and may or may not include

wings, wing meat, or portions of wing.

Figure 18. Leg quarters. (Photo No. 96-CS-1489)

Rear poultry halves include both legs and adjoining portion of the back.

Quarters consist of the entire eviscerated poultry carcass

which has been cut into four equal parts, excluding the

neck.

Breast quarters (fig. 17) consist of half a breast with the

wing and a portion of the back attached.

Breast quarters without wing consist of a breast quarter

of a poultry carcass from which the wing has been

removed.

Leg quarters (fig. 18) consist of a thigh and drumstick, with

a portion of the back attached. It may also include

attached abdominal fat and a maximum of two ribs. A leg

with a complete or entire rear back portion attached may

also be grade identified if certain criteria are met.

Figure 17. Breast quarters. (Photo No. 96-CS-1488)

Figure 15. Poultry halves. (Photo No. 96-CS-1486)

Figure 16. Front poultry half. (Photo No. 96-CS-1487)
11

Figure 19. Split breast with back portion. (Photo No. 96-CS-1490)

Figure 20. Legs. (Photo No. 96-CS-1491)

Figure 21. Thighs. (Photo No. 96-CS-1492)

Breasts are separated from the back at the shoulder joint

and by a cut running backward and downward from that

point along the junction of the vertebral and sternal ribs.

The ribs may be removed from the breasts, and the breasts

may be cut along the breastbone to make two approximately equal halves; or the wishbone portion may be removed

before cutting the remainder along the breastbone to make

three parts. Pieces cut in this manner may be substituted

for lighter or heavier pieces for exact weight-making purposes, and the package may contain two or more of such

parts without affecting the appropriateness of the labeling

as “chicken breasts.” Neck skin is not included with the

breasts, except that “turkey breasts” may include neck skin

up to the whisker.

Breasts with ribs are separated from the back at the junction of the vertebral ribs and back. Breasts with ribs may

be cut along the breastbone to make two approximately

equal halves; or the wishbone portion may be removed

before cutting the remainder along the breastbone to make

three parts. Pieces cut in this manner may be substituted

for lighter or heavier pieces for exact weight-making purposes, and the package may contain two or more of such

parts without affecting the appropriateness of the labeling

as “breasts with ribs.” Neck skin is not included, except that

“turkey breasts with ribs” may include neck skin up to the

whisker.

Split breasts with back portion or breast halves with

back portion (fig. 19) are prepared by making a full-length

cut of front poultry halves without wings. If labeled “split

breast(s),” centering of the cut is not required to produce

two approximately equal halves.

Legs (fig. 20) consist of the attached thigh and drumstick,

whether jointed or disjointed. Back skin is not included.

The patella (kneebone) may be included on either the

drumstick or thigh.

Thighs (fig. 21) are disjointed at the hip joint and may

include the pelvic meat, but not the pelvic bones. Back skin

is not included. Thighs may also include abdominal meat

(flank meat), but not rib bones.
12

Thighs with back portion (fig. 22) consist of a poultry

thigh with back portion attached.

Drumsticks (fig. 23) are separated from the thigh and hock

by cuts through the knee joint (femorotibial and patellar

joint) and the hock joint (tarsal joint), respectively.

Wings (fig. 24) include the entire wing with all muscle and

skin tissue intact, except that the wing tip may be removed.

Wing drummettes (fig. 25) consist of the humerus (first

portion) of a wing with adhering skin and meat attached.

Figure 25. Wing drummettes. (Photo No. 96-CS-1496)

Figure 22. Thighs with back portion. (Photo No. 96-CS-1493)

Figure 23. Drumsticks. (Photo No. 96-CS-1494)

Figure 24. Wings. (Photo No. 96-CS-1495)
13

Figure 26. Boneless-skinless breasts. (Photo No. 96-CS-1497)

Figure 27. Tenderloins. (Photo No. 96-CS-1498)

Figure 28. Boneless-skinless thighs. (Photo No. 96-CS-1499)

Figure 29. Boneless-skinless drums. (Photo No. 96-CS-1500)

Boneless-skinless poultry, except as noted, is free of tendons, cartilage, bone pieces, blood clots, discolorations,

and muscle mutilation.

Boneless-skinless breasts (fig. 26) or breasts with rib

meat are prepared from breasts cut as described for

“breasts” and for “breasts with ribs.”

Tenders are any strip of breast meat.

Tenderloins (fig. 27) are the inner pectoral muscle which

lies alongside the sternum (breastbone). Tendons may be

present.

Boneless-skinless thighs (fig. 28) are prepared from

thighs cut as described for “thighs.”

Boneless-skinless drums (fig. 29) are prepared from

drums cut as described for “drumsticks.”
14

Figure 30. Skeleton of a chicken. (Negative No. 89BW0137)

H

(b)

D

H

M

L

F

E

K

C B

(a)

A

G
15

Head

1 Vertebral cranium 

(lateral parietal crest)

2 Orbital fossa

3 Visceral cranium 

(lateral ramus of nasal bone)

4 Mandibula 

(mandible, lower jaw)

Neck

5 Region of the 

ligamentum nuchae 

(main ligament of the neck)

6 Atlas - First cervical

7 Axis - First cervical

8 Cervical vertebrae

Breast

9 Coracoid

10 Clavicle - Wishbone

11 Hypocledial ligament

12 Sternal rib portion

13 Sternum - Keelbone

Wing

14 Humerus

15 Radius

16 Ulna

17 Radial carpal

18 Ulnar carpal

19 Third carpometacarpal

20 First phalanges

21 Distal phalanges

22 Second phalanx, third digit

Back

23 Scapula

24 Thoracic vertebrae

25 Ilium

26 Os innominatum

27 Synsacrum

28 Second rib

29 Vertebral rib portion

30 Ischium

31 Pubium - Pinbone

Tail

32 Coccygeal vertebrae

33 Urostilus - Pygostyle

Leg

34 Femur

35 Patella - Knee cap

36 Fibula

37 Tibia

38 Hypotarsal sesamoid

Foot

39 Hypotarsal ridge

40 Tarsometatarsus 

(second, third, and fourth)

41 First metatarsal

42 First phalanx, second digit

43 Second phalanx, second digit

44 Distal phalanx, second digit

45 First phalanx, third digit

46 Second phalanx, third digit

47 Third phalanx, third digit

Figure 30(a). Whole chicken skeleton.

Bones are identified with the numbers listed below.

Points where parts are cut in accordance with USDA 

regulations are identified with the letters listed below.

A - Head from neck

B - Neck from breast/back

C - Wing from breast

D - Breast from back

E - Front half of back from back half of back

F - Leg from back

G - Thigh from drumstick

H - Drumstick from foot

Figure 30(b). Breast and back of chicken skeleton.

Rib and pelvic meat areas, and point to cut breast with ribs,

are identified with the letters listed below.

K - Breast with rib cut

L - Oyster meat area

M- Pelvic meat area
16

This section contains (A) classes of ready-to-cook poultry;

(B) standards for quality of ready-to-cook individual carcasses and parts, with tables summarizing the standards

(tables 18-20) and a guide for estimating the relative size of

exposed flesh or discolorations (fig. 31); (C) standards for

quality of specified poultry food products; and (D) grades

for ready-to-cook poultry and specified poultry food products.

A. Classes of Ready-to-Cook Poultry

The different species of poultry are the “kinds” of poultry,

such as chickens, turkeys, ducks, geese, guineas, and

pigeons. Each kind of poultry is divided into classes which

have essentially the same physical characteristics, such as

fryers or hens. These physical characteristics are associated with the age and sex of the bird. The class, if questionable, can best be determined when the bird is prepared into

ready-to-cook form, by complete examination of the physical characteristics. This must be done before evaluating

the quality factors. The classes are generally used in all

segments of the poultry industry.

Chickens:

Rock Cornish Game Hen or Cornish Game Hen

A Rock Cornish game hen or Cornish game hen is a young

immature chicken (usually less than 5 weeks of age) of

either sex with a ready-to-cook weight of not more than 2

pounds.

Broiler or Fryer

A broiler or fryer is a young chicken (usually less than 10

weeks of age) of either sex that is tender-meated with soft,

pliable, smooth-textured skin and flexible breastbone cartilage.

Roaster or Roasting Chicken

A roaster or roasting chicken is a young chicken (usually

less than 12 weeks of age) of either sex that is tendermeated with soft, pliable, smooth-textured skin and breastbone cartilage that is somewhat less flexible than that of a

broiler or fryer.

Capon

A capon is a surgically neutered male chicken (usually less

than 4 months of age) that is tender-meated with soft, pliable, smooth-textured skin.

Hen, Fowl, Baking Chicken or Stewing Chicken

A hen, fowl, baking chicken, or stewing chicken is an adult

female chicken (usually more than 10 months of age) with

meat less tender than that of a roaster or roasting chicken

and with a nonflexible breastbone tip.

Cock or Rooster

A cock or rooster is an adult male chicken with coarse skin,

toughened and darkened meat, and nonflexible breastbone

tip.

Turkeys:

Fryer-Roaster Turkey

A fryer-roaster turkey is a young immature turkey (usually

less than 12 weeks of age) of either sex that is tendermeated and with soft, pliable, smooth-textured skin and

flexible breastbone cartilage. For labeling purposes, it may

also be designated a “young turkey.”

Young Turkey

A young turkey is a turkey (usually less than 6 months of

age) of either sex that is tender-meated and with soft, pliable, smooth-textured skin and breastbone cartilage that is

less flexible than that of a fryer-roaster turkey.

Yearling Turkey

A yearling turkey is a fully matured turkey (usually less than

15 months of age) of either sex that is reasonably tendermeated and with reasonably smooth-textured skin.

Mature or Old (Hen or Tom) Turkey

A mature turkey or old turkey is an adult turkey (usually

more than 15 months of age) of either sex with coarse skin

and toughened flesh. Sex designation is optional.

Ducks:

Duckling

A duckling is a young duck (usually less than 8 weeks of

age) of either sex that is tender-meated and has a soft bill

and soft windpipe.

Roaster Duck

A roaster duck is a young duck (usually less than 16

weeks of age) of either sex that is tender-meated and has a

bill that is not completely hardened and a windpipe that is

easily dented.

Mature Duck or Old Duck

A mature duck or an old duck is an adult duck (usually

more than 6 months of age) of either sex with toughened

flesh, a hardened bill, and a hardened windpipe.

Geese:

Young Goose

A young goose is an immature goose of either sex, that is

tender-meated and has a windpipe that is easily dented.

Mature Goose or Old Goose

A mature goose or old goose is an adult goose of either

sex that has toughened flesh and a hardened windpipe.

IV. U.S. Classes, Standards, and Grades for

Poultry
17

Guineas:

Young Guinea

A young guinea is an immature guinea of either sex, that is

tender-meated, and has a flexible breastbone cartilage.

Mature Guinea or Old Guinea

A mature guinea or old guinea is an adult guinea of either

sex that has toughened flesh and a nonflexible breastbone.

Pigeons:

Squab

A squab is a young immature pigeon of either sex, and is

extra tender-meated.

Pigeon

A pigeon is a mature pigeon of either sex, with coarse skin

and toughened flesh.

B. Standards for Quality of Ready-to-Cook Individual 

Carcasses and Parts

Carcasses and Parts—A Quality:

Conformation (shape) The carcass or part is free of

deformities that detract from its appearance or that affect

the normal distribution of flesh. Slight deformities, such as

slightly curved or dented breastbones and slightly curved

backs, may be present.

Fleshing (amount of meat) The carcass has a well-developed covering of flesh according to its kind, class, and part.

(1)The breast is moderately long and deep, and has sufficient flesh to give it a rounded appearance with the flesh

carrying well up to the crest of the breastbone along its

entire length.

(2)The leg is well fleshed and moderately thick and wide at

the knee and hip joint area, and has a well-rounded,

plump appearance with the flesh carrying well down

toward the hock and upward to the hip joint area.

(3)The drumstick is well fleshed and moderately thick and

wide at the knee joint, and has a well-rounded, plump

appearance with the flesh carrying well down toward the

hock.

(4)The thigh is well to moderately fleshed.

(5)The wing is well to moderately fleshed.

Fat Covering The carcass or part, considering the kind,

class, and part, has a well-developed layer of fat in the

skin. The fat is well distributed so that there is a noticeable

amount of fat in the skin in the areas between the heavy

feather tracts.

Defeathering The carcass or part shall have a clean

appearance, especially on the breast and legs, and shall be

free of protruding feathers and hairs. A carcass or part

shall be considered free from protruding feathers when it

complies with the tolerances specified in the following table:

Table 1. Feathers, A Quality.

Grade A Feathers permitted

Length Carcass Parts

Turkeys Less than or equal 4 2

to 3/4 inch

Ducks and geese1 Less than or equal 8 4

to 1/2 inch

All other poultry Less than or equal 4 2

to 1/2

1Hair or down is permitted on the carcass or part, provided the hair or down is less than 3/16 inch in length, and is scattered so that the carcass or part has a clean appearance, especially on the breast and legs.
18

Exposed Flesh Exposed flesh resulting from cuts, tears,

and missing skin.

(1)The carcass may have exposed flesh due to cuts, tears,

and missing skin, provided the aggregate area of all

exposed flesh does not exceed an area equivalent to the

area of a circle of the diameter specified in the following

table:

Table 2. Exposed Flesh, Carcass, A Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Breast and legs Elsewhere

None 2 lb. 1/4 in. 1 in.

Over 2 lb. 6 lb. 1/4 in. 1 1/2 in.

Over 6 lb. 16 lb. 1/2 in. 2 in.

Over 16 lb. None 1/2 in. 3 in.

(2)Large carcass parts, specifically halves, front halves, or

rear halves, may have exposed flesh due to cuts, tears,

and missing skin, provided the aggregate area of all

exposed flesh does not exceed an area equivalent to the

area of a circle of the diameter specified in the following

table:

Table 3. Exposed Flesh, Large Carcass Parts, A 

Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Breast and legs Elsewhere

None 2 lb. 1/4 in. 1/2 in.

Over 2 lb. 6 lb. 1/4 in. 3/4 in.

Over 6 lb. 16 lb. ` 1/2 in. 1 in.

Over 16 lb. None 1/2 in. 1 1/2 in.

(3)Other parts may have exposed flesh due to cuts, tears,

and missing skin, provided the aggregate area of all

exposed flesh does not exceed an area equivalent to the

area of a circle of the diameter specified in the following

table:

Table 4. Exposed Flesh, Other Parts, A Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Parts

None 2 lb. 1/4 in.

Over 2 lb. 6 lb. 1/4 in.

Over 6 lb. 16 lb. 1/2 in.

Over 16 lb. None 1/2 in.

(4)For all parts, trimming of the skin along the edge is

allowed, provided that at least 75 percent of the normal

skin cover associated with the part remains attached,

and further provided that the remaining skin uniformly

covers the outer surface in a manner that does not

detract from the appearance of the part.

(5)In addition, the carcass or part may have cuts or tears

that do not expand or significantly expose flesh, provided the aggregate length of all such cuts and tears does

not exceed a length tolerance using the dimensions listed in the following table:

Table 5. Cuts and Tears, A Quality.

Carcass weight Maximum aggregate 

length permitted

Minimum Maximum Breast, legs, Elsewhere 

and parts on carcass

None 2 lb. 1/4 in. 1 in.

Over 2 lb. 6 lb. 1/4 in. 1 1/2 in.

Over 6 lb. 16 lb. 1/2 in. 2 in.

Over 16 lb. None 1/2 in. 3 in.

Disjointed and Broken Bones and Missing Parts

(1)Parts are free of broken bones. Parts are free of disjointed bones except that thighs with back portions, legs,

or leg quarters may have the femur disjointed from the

hip joint. The carcass is free of broken bones and has

not more than one disjointed bone.

(2)The wing tips may be removed at the joint, and in the

case of ducks and geese, the parts of the wing beyond

the second joint may be removed, if removed at the joint

and both wings are so treated. The tail may be removed

at the base.

(3)Cartilage separated from the breastbone is not considered as a disjointed or broken bone.
19

Discolorations The requirements contained in this section

are applicable to discolorations of the skin and flesh of

poultry, and the flesh of skinless poultry, as described in

this manual under III, C, Skin Discolorations, Flesh

Blemishes, and Bruises.

(1)The carcass, parts derived from the carcass, or large

carcass parts may have slight discolorations, provided

the discolorations do not detract from the appearance of

the product.

(2)The carcass may have lightly shaded areas of discoloration, provided the aggregate area of all discolorations

does not exceed an area equivalent to the area of a circle of the diameter specified in the following table.

Evidence of incomplete bleeding, such as more than an

occasional slightly reddened feather follicle, is not permitted.

Table 6. Discolorations, Carcass, Lightly Shaded

Areas, A Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Breast and legs Elsewhere

None 2 lb. 3/4 in. 1 1/4 in.

Over 2 lb. 6 lb. 1 in. 2 in.

Over 6 lb. 16 lb. 1 1/2 in. 2 1/2 in.

Over 16 lb. None 2 in. 3 in.

(3)The carcass may have moderately shaded areas of discoloration and discolorations due to flesh bruising, provided:

(i) They are not on the breast or legs, except for the area

adjacent to the hock joint;

(ii) They are free of clots; and

(iii)They do not exceed an aggregate area equivalent to the

area of a circle of the diameter specified in the following

table:

Table 7. Discolorations, Carcass, Moderately Shaded

Areas, A Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Hock area Elsewhere 

of legs on carcass

None 2 lb. 1/4 in. 5/8 in.

Over 2 lb. 6 lb. 1/2 in. 1 in.

Over 6 lb. 16 lb. 3/4 in. 1 1/4 in.

Over 16 lb. None 1 in. 1 1/2 in.

(4)Parts, other than large carcass parts, may have lightly

shaded areas of discoloration, provided the aggregate

area of all discolorations does not exceed an area equivalent to the area of a circle of the diameter specified in

the following table. Evidence of incomplete bleeding,

such as more than an occasional slightly reddened

feather follicle, is not permitted.

Table 8. Discolorations, Parts, Lightly Shaded, A

Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Parts

None 2 lb. 1/2 in.

Over 2 lb. 6 lb. 3/4 in.

Over 6 lb. 16 lb. 1 in.

Over 16 lb. None 1 1/4 in.

(5)Parts, other than large carcass parts, may have moderately shaded areas of discoloration and discolorations

due to flesh bruising, provided:

(i) They are not on the breast or legs, except for the area

adjacent to the hock joint;

(ii) They are free of clots; and

(iii)They do not exceed an aggregate area equivalent to the

area of a circle of the diameter specified in the following

table:
20

Table 9. Discolorations, Parts, Moderately Shaded, A

Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Parts

None 2 lb. 1/4 in.

Over 2 lb. 6 lb. 3/8 in.

Over 6 lb. 16 lb. 1/2 in.

Over 16 lb. None 5/8 in.

(6) Large carcass parts, specifically halves, front halves, or

rear halves, may have lightly shaded areas of discoloration, provided the aggregate area of all discolorations

does not exceed an area equivalent to the area of a circle of the diameter specified in the following table:

Table 10. Discolorations, Large Carcass Parts, Lightly

Shaded, A Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Breast and legs Elsewhere

None 2 lb. 1/2 in. 1 in.

Over 2 lb. 6 lb. 3/4 in. 1 1/2 in.

Over 6 lb. 16 lb. 1 in. 2 in.

Over 16 lb. None 1 1/4 in. 1 1/2 in.

(7)Large carcass parts, specifically halves, front halves, or

rear halves, may have moderately shaded areas of discoloration and discolorations due to flesh bruising, provided:

(i) They are not on the breast or legs, except for the area

adjacent to the hock joint;

(ii) They are free of clots; and

(iii)They do not exceed an aggregate area equivalent to the

area of a circle of the diameter specified in the following

table:

Table 11. Discolorations, Large Carcass Parts,

Moderately Shaded, A Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Hock area of legs Elsewhere

None 2 lb. 1/4 in. 1/2 in.

Over 2 lb. 6 lb. 3/8 in. 3/4 in.

Over 6 lb. 16 lb. 1/2 in. 1 in.

Over 16 lb. None 5/8 in. 1 1/4 in.

Freezing Defects With respect to consumer-packaged

poultry, parts, or specified poultry food products, the carcass, part, or specified poultry food product is practically

free from defects which result from handling or occur during

freezing or storage. The following defects are permitted if

they, alone or in combination, detract only very slightly from

the appearance of the carcass, part, or specified poultry

food product:

(1)Slight darkening over the back and drumsticks, provided

the frozen bird or part has a generally bright appearance;

(2) Occasional pockmarks due to drying of the inner layer

of skin (derma) (however, none may exceed the area of

a circle one-eighth inch in diameter for poultry weighing

6 pounds or less and one-fourth inch in diameter for

poultry weighing over 6 pounds);

(3)Occasional small areas of clear, pinkish, or reddish colored ice;

(4)Occasional small areas of dehydration, white to light

grey in color, on the flesh of skinless carcasses, parts,

or specified poultry food products not to exceed the permitted aggregate area for discolorations as contained in

this manual under IV, B, Discolorations.

Backs Backs of A quality shall meet all applicable provisions of this section pertaining to parts, and shall include

the meat contained on the ilium (oyster meat), pelvic meat

and skin, and vertebral ribs and scapula with meat and

skin.
21

Carcasses and Parts—B Quality:

Conformation The carcass or part may have moderate

deformities, such as a dented, curved, or crooked breast;

crooked back; or misshapen legs or wings, which do not

materially affect the distribution of flesh or the appearance

of the carcass or part.

Fleshing The carcass has a moderate covering of flesh

according to its kind, class, and part.

(1)The breast has a substantial covering of flesh, with the

flesh carrying up to the crest of the breastbone sufficiently to prevent a thin appearance.

(2)The leg is fairly thick and wide at the knee and hip joint

area and has sufficient flesh to prevent a thin appearance.

(3)The drumstick has a sufficient amount of flesh to prevent

a thin appearance, with the flesh carrying fairly well

down toward the hock.

(4)The thigh has a sufficient amount of flesh to prevent a

thin appearance.

(5)The wing has a sufficient amount of flesh to prevent a

thin appearance.

Fat Covering The carcass or part has sufficient fat in the

skin to prevent a distinct appearance of the flesh through

the skin, especially on the breast and legs.

Defeathering The carcass or part may have a few scattered protruding feathers and hairs. A carcass or part shall

be considered to have not more than a few scattered protruding feathers when it complies with the tolerances specified in the following table:

Table 12. Feathers, B Quality.

Grade B Feathers permitted

Length Carcass Parts

Turkeys Less than or equal 6 3

to 3/4 inch

Ducks and geese1 Less than or equal 10 5

to 1/2 inch

All other poultry Less than or equal 6 3

to 1/2

1Hair or down is permitted on the carcass or part, provided the hair or down is less than

3/16 inch in length, and is scattered so that the carcass or part has a clean appearance,

especially on the breast and legs.

Exposed Flesh The carcass may have exposed flesh, provided that no part on the carcass has more than one-third

of the flesh exposed. A part may have no more than onethird of the flesh normally covered by skin exposed.

Disjointed and Broken Bones, Missing Parts, and

Trimming

(1)Parts may be disjointed, but are free of broken bones.

The carcass may have two disjointed bones, or one disjointed bone and one nonprotruding broken bone.

(2)Parts of the wing beyond the second joint may be

removed at a joint. The tail may be removed at the base.

(3)Slight trimming of the carcass is permitted provided the

meat yield of any part on the carcass is not appreciably

affected. A moderate amount of meat may be trimmed

around the edge of a part to remove defects. The back

may be trimmed in an area not wider than the base of

the tail to the area halfway between the base of the tail

and the hip joints.

Discolorations of the Skin and Flesh

(1)Discolorations are limited to moderately shaded areas

and the carcass or part is free of serious defects.

Evidence of incomplete bleeding shall be no more than

slight. Discoloration due to flesh bruising shall be free of

clots and may not exceed one-half the total aggregate

area of permitted discoloration.

(2)For a carcass, the aggregate area of all discolorations

shall not exceed an area equivalent to the area of a circle of the diameter specified in the following table:

Table 13. Discolorations, Carcass, B Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Breast and legs Elsewhere

None 2 lb. 1 1/4 in. 2 1/4 in.

Over 2 lb. 6 lb. 2 in. 3 in.

Over 6 lb. 16 lb. 2 1/2 in. 4 in.

Over 16 lb. None 3 in. 5 in.
22

(3)For a part, the aggregate area of all discolorations for a

part shall not exceed an area equivalent to the area of a

circle having a diameter specified in the following table:

Table 14. Discolorations, Parts, B Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Breast, legs, and parts

None 2 lb. 3/4 in.

Over 2 lb. 6 lb. 1 in.

Over 6 lb. 16 lb. 1 1/2 in.

Over 16 lb. None 1 3/4 in.

(4)Large carcass parts, specifically halves, front halves, or

rear halves, may have areas of discoloration, provided

the aggregate area does not exceed an area equivalent

to the area of a circle of the diameter specified in the following table:

Table 15. Discolorations, Large Carcass Parts, B

Quality.

Carcass weight Maximum aggregate 

area permitted

Minimum Maximum Breast and legs Elsewhere

None 2 lb. 1 in. 1 1/4 in.

Over 2 lb. 6 lb. 1 1/2 in. 1 3/4 in.

Over 6 lb. 16 lb. 2 in. 2 1/2 in.

Over 16 lb. None 2 1/2 in. 3 in.

Freezing Defects With respect to consumer-packaged

poultry, parts, or specified poultry food products, the carcass, part, or specified poultry food product may have moderate defects which result from handling or occur during

freezing or storage. The skin and flesh shall have a sound

appearance but may lack brightness. The carcass or part

may have a few pockmarks due to drying of the inner layer

of skin (derma). However, no single area of overlapping

pockmarks may exceed that of a circle one-half inch in

diameter. Moderate areas showing layers of clear pinkish

or reddish colored ice are permitted.

Backs Backs of B quality shall meet all applicable provisions of this section pertaining to parts, and shall include

either the meat contained on the ilium (oyster meat) and

meat and skin from the pelvic bones, or the vertebral ribs

and scapula with meat and skin.

Carcasses and Parts—C Quality:

(a)A part that does not meet the requirements for A or B

quality may be of C quality if the flesh is substantially

intact.

(b)The carcass or part may have a scattering of protruding

feathers and hairs. A carcass or part shall be considered to have not more than a scattering of protruding

feathers when it complies with the tolerances specified

in the following table:

Table 16. Feathers, C Quality.

Grade C Feathers permitted

Length Carcass Parts

Turkeys Less than or equal 8 4

to 3/4 inch

Ducks and geese1 Less than or equal 12 6

to 1/2 inch

All other poultry Less than or equal 8 4

to 1/2

1Hair or down is permitted on the carcass or part, provided the hair or down is less than 3/16 inch in length, and is scattered so that the carcass or part has a clean appearance, especially on the breast and legs.

(c) A carcass that does not meet the requirements for A or

B quality may be C quality. Both wings may be removed

or neatly trimmed. Trimming of the breast and legs is

permitted, but not to the extent that the normal meat

yield is materially affected. The back may be trimmed in

an area not wider than the base of the tail and extending

from the tail to the area between the hip joints.

(d)Backs of C quality shall include all the meat and skin

from the pelvic bones, except that the meat contained

on the ilium (oyster meat) may be removed. The vertebral ribs and scapula with meat and skin and the backbone located anterior (forward) of the ilia bones may

also be removed (front half of back).
23

C. Standards for Quality of Specified Poultry Food 

Products 

Poultry Roast—A Quality:

This standard applies to raw poultry products labeled in

accordance with the poultry inspection regulations as

ready-to-cook “Roasts” or similar descriptive terminology.

(a)The deboned poultry meat used in the preparation of the

product shall be from young poultry.

(b)Bones, tendons, cartilage, bruises, and blood clots shall

be removed from the meat.

(c) The roast has a clean appearance and is free of protruding feathers and hairs. It is considered free of

protruding feathers if it complies with the tolerances for

an A-quality poultry part as specified in table 1.

(d)Skin for covering a roast may include the skin covering

the crop area and the neck skin up to the whisker if the

fatty blubber, spongy fat, and membranes have been

removed from these areas.

(e)(1) Slight discolorations are permitted on the skin or

flesh provided the discoloration does not detract from

the appearance of the product. Other discolorations are

limited to lightly shaded areas of discolorations that do

not exceed the total aggregate area of permitted discoloration as described in this section.

(2) The aggregate area of all lightly shaded discolorations for a poultry roast shall not exceed an area

equivalent to the area of a circle of the diameter specified in the following table:

Table 17. Discolorations, Poultry Roast, A Quality.

Roast weight Maximum aggregate 

area permitted

Minimum Maximum

None 2 lb. 3/4 in.

Over 2 lb. 6 lb. 1 in.

Over 6 lb. 16 lb. 1 1/2 in.

Over 16 lb. None 2 in.

(f) Fifty percent or more of the outer surface of the product

shall be covered with skin, whether attached to the meat

or used as a wrap. Skin covering may overlap without

limit in all areas provided the fatty tissue has been

removed from the sternal and pectoral feather tracts.

The combined weight of the skin and fat used to cover

the outer surface and used as a binder shall not exceed

15 percent of the total net weight of the product.

(g)The product shall be fabricated in such a manner that it

can be sliced after cooking and each slice can be

served with minimal separation.

(h)Seasoning or flavor enhancers, if used, shall be uniformly distributed.

(i) Product shall be fabricated or tied in such a manner that

it will retain its shape after defrosting and cooking.

(j) Packaging shall be neat and attractive.

(k) Product shall be practically free of weepage after packaging and/or freezing, and if frozen, shall have a bright,

desirable color.

(l) Product packaged in an oven-ready container shall meet

all the requirements of paragraphs (a) through (k) of this

section, except that with respect to skin covering, the

exposed surface of the roast need not be covered with

skin. If skin is used to cover the exposed surface, it may

be whole or emulsified. In addition, for roasts packaged

in oven-ready containers, comminuted (mechanically

deboned) meat may be substituted in part for skin, but

may not exceed 8 percent of the total weight of the 

product.
24

Boneless Poultry Breast, Thigh, and Tenderloin —A

Quality:

These standards apply to raw poultry products labeled as

ready-to-cook boneless poultry breasts, thighs, or tenderloins or as ready-to-cook boneless poultry breast fillets or

thigh fillets, or with words of similar import.

(a)The breast or thigh shall be cut as specified in Section

III, D, of this manual.

(b)The bone or bones shall be removed in a neat manner

without undue mutilation of adjacent muscle.

(c) With skin, the breast or thigh shall meet A quality

requirements for ready-to-cook poultry parts for defeathering, exposed flesh, and discolorations, and shall be

free of tendons and cartilage.

(d)Skinless breast, thighs, or tenderloins shall be free of

cartilage, blood clots, bruises, tendons (except for tenderloins), and discolorations other than slight discolorations, provided they do not detract from the appearance of the product. Minor flesh abrasions due to

preparation techniques are permitted.

(e)Trimming is permitted around the outer edges of whole

breasts, half breasts, and thighs provided the trimming

results in at least one-fourth of the breast or one-half of

the thigh remaining intact and further, must result in a

portion that approximates the same symmetrical appearance of the original part. Trimming must result in a

smooth outer surface with no angular cuts, tears, or

holes in the meat portion of the product. Trimming of the

inner muscle surface is permitted provided it results in a

relatively smooth appearance.

Skinless Carcasses and Parts — A Quality:

The standards of quality contained in this section are

applicable to raw ready-to-cook whole poultry carcasses

and parts.

(a)The parts shall be cut as specified in Section III, D, of

this manual.

(b)The skin shall be removed in a manner without undue

mutilation of adjacent muscle. Minor flesh abrasions

due to preparation techniques are permitted.

(c) Skinless carcasses or parts shall meet A quality readyto-cook requirements for conformation, fleshing, disjointed and broken bones and missing parts, and discoloration.

D. Grades for Ready-to-Cook Poultry and Specified 

Poultry Food Products

U.S. Consumer Grades for Ready-to-Cook Poultry and

Specified Poultry Food Products:

U.S. Grade A

A lot of ready-to-cook poultry, parts, or poultry food products consisting of one or more ready-to-cook carcasses or

parts, or individual units of poultry food products of the

same kind and class, each of which conforms to the

requirements for A quality, may be designated as U.S.

Grade A.

U.S. Grade B

A lot of ready-to-cook poultry or parts consisting of one or

more ready-to-cook carcasses or parts of the same kind

and class, each of which conforms to the requirements for

B quality or better, may be designated as U.S. Grade B.

U.S. Grade C

A lot of ready-to-cook poultry or parts consisting of one or

more ready-to-cook carcasses or parts of the same kind

and class, each of which conforms to the requirements for

C quality or better, may be designated as U.S. Grade C.
25

Table 18. Ready-to-Cook Poultry - A Quality Effective March 6, 1995

Summary of Specifications for Standards of Quality for Individual Carcasses and Parts

(Not All Inclusive) (Minimum 

Requirements and Maximum

Defects Permitted) A Quality

Conformation:

Breastbone

Back

Legs and Wings

Normal

Slight curve or dent

Slight curve

Normal

Fleshing: Well fleshed, considering kind and class

Fat Covering: Well developed layer – especially between heavy feather tracts

Defeathering:

Protruding feathers

(Feather length)

Exposed Flesh:2

Weight Range

Minimum Maximum Breast and Legs Elsewhere Breast and Legs Elsewhere

Carcass Large Carcass Parts 3

(halves, front and rear halves) Other Parts 3

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

1/4 in.

1/4 in.

1/2 in.

1/2 in.

1 in.

1 1/2 in.

2 in.

3 in.

1/4 in.

1/4 in.

1/2 in.

1/2 in.

1/2 in.

3/4 in.

1 in.

1 1/2 in.

1/4 in.

1/4 in.

1/2 in.

1/2 in.

Lightly Shaded Moderately Shaded 4

Breast and Legs Elsewhere Hock of leg Elsewhere

Discolorations:

Carcass

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

3/4 in.

1 in.

1 1/2 in.

2 in.

1 1/4 in.

2 in.

2 1/2 in.

3 in.

1/4 in.

1/2 in.

3/4 in.

1 in.

5/8 in.

1 in.

1 1/4 in.

1 1/2 in.

Discolorations:

Large Carcass Parts

(halves, front and rear halves)

Lightly Shaded Moderately Shaded 4

Breast and Legs Elsewhere Hock of leg Elsewhere

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

1/2 in.

3/4 in.

1 in.

1 1/4 in.

1 in.

1 1/2 in.

2 in.

2 1/2 in.

1/4 in.

3/8 in.

1/2 in.

5/8 in.

1/2 in.

3/4 in.

1 in.

1 1/4 in.

Discolorations: Other Parts Lightly Shaded Moderately Shaded 4

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

1/2 in.

3/4 in.

1 in.

1 1/4 in.

1/4 in.

3/8 in.

1/2 in.

5/8 in.

Carcass – 1 disjointed and no broken bones

Parts – Thighs with back portion, legs, or leg quarters may have femur disjointed from the hip joint. Other parts – none. Disjointed and Broken Bones:

Wing tips and tail

In ducks and geese, the parts of the wing beyond the second joint may be removed 

if removed at the joint and both wings are so treated. Tail may be removed at base.

Missing Parts:

Slight darkening on back and drumstick. Overall bright appearance. Occasional pock 

marks due to drying. Occasional small areas of clear, pinkish, or reddish colored ice. Freezing Defects:

1 For ducks and geese, hair or down is permitted on the carcass or part, provided the hair or down is less than 3/16 inch in length, and is scattered so that the 

carcass or part has a clean appearance, especially on the breast and legs.

2 Maximum aggregate area of all exposed flesh. In addition, the carcass or part may have cuts or tears that do not expand or significantly expose flesh, provided 

the aggregate length of all such cuts and tears does not exceed a length tolerance equal to the permitted dimensions listed above.

3 For all parts, trimming of skin along the edge is allowed, provided at least 75 percent of the normal skin cover associated with the part remains attached, and 

the remaining skin uniformly covers the outer surface and does not detract from the appearance of part.

4 Moderately shaded discolorations and discolorations due to flesh bruising are free of clots and limited to areas other than the breast and legs except for the 

area adjacent to the hock.

Turkeys

(less than or equal to 3/4 in.)

Carcass Parts

4 2

Ducks and Geese 1

(less than or equal to 1/2 in.)

Carcass Parts

8 4

All Other Poultry

(less than or equal to 1/2 in.)

Carcass Parts

4 2
Table 19. Ready-to-Cook Poultry - B Quality Effective March 6, 1995

Summary of Specifications for Standards of Quality for Individual Carcasses and Parts

(Not All Inclusive) (Minimum 

Requirements and Maximum

Defects Permitted) B Quality

Conformation:

Breastbone

Back

Legs and Wings

Moderate deformities

Moderately dented, curved, or crooked

Moderately crooked

Moderately misshapen

Fleshing: Moderately fleshed, considering kind and class

Fat Covering: Sufficient fat layer – especially on breast and legs

Defeathering:

Protruding feathers

(feather length)

Minimum Maximum

Carcass Parts

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

No part on the carcass (wings, legs, 

entire back, or entire breast) has 

more than 1/3 of the flesh exposed

No more than 1/3 of flesh normally 

covered by skin exposed

Carcass

Lightly or Moderately Shaded Discolorations

Breast and Legs Elsewhere

Discolorations: 2

Carcass

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

1 1/4 in.

2 in.

2 1/2 in.

3 in.

2 1/4 in.

3 in.

4 in.

5 in.

Discolorations: 2

Large Carcass Parts

(halves, front and rear halves)

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

1 in.

1 1/2 in.

2 in.

2 1/2 in.

1 1/4 in.

1 3/4 in.

2 1/2 in.

3 in.

Discolorations: 2

Other Parts

Other Parts

Lightly or Moderately Shaded Discolorations

Breasts, Legs and Parts

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

3/4 in.

1 in.

1 1/2 in.

1 3/4 in.

Carcass – 2 disjointed and no broken bones, or 1 disjointed and 1 nonprotruding broken bone.

Parts – may be disjointed, no broken bones; wing beyond second joint may be removed at a joint. Disjointed and Broken Bones:

Missing Parts: Wing tips, 2nd wing joint and tail.

Slight trimming of the carcass is permitted provided the

meat yield of any part on the carcass is not appreciably

affected. The back may be trimmed in an area not wider

than the base of the tail to the area halfway between the

base of the tail and the hip joints.

Freezing Defects:

1 For ducks and geese, hair or down is permitted on the carcass or part, provided the hair or down is less than 3/16 inch in length, and is scattered so that the 

carcass or part has a clean appearance, especially on the breast and legs.

2 Discolorations due to flesh bruising shall be free of clots and may not exceed one-half the total aggregate area of permitted discoloration.

Exposed Flesh:

Weight Range

Large Carcass Parts

Lightly or Moderately Shaded Discolorations

Breast and Legs Elsewhere

Trimming: Carcass Parts

May lack brightness. Few pockmarks due to drying.

Moderate areas showing a layer of clear, pinkish, or reddish colored ice.

A moderate amount of meat may be trimmed around the

edge of a part to remove defects.

Turkeys

(less than or equal to 3/4 in.)

Carcass Parts

6 3

Ducks and Geese 1

(less than or equal to 1/2 in.)

Carcass Parts

10 5

All Other Poultry

(less than or equal to 1/2 in.)

Carcass Parts

6 3

26
27

Table 20. Ready-to-Cook Poultry - C Quality Effective March 6, 1995

Summary of Specifications for Standards of Quality for Individual Carcasses and Parts

(Not All Inclusive) (Minimum 

Requirements and Maximum

Defects Permitted) C Quality

Conformation:

Breastbone

Back

Legs and Wings

Abnormal

Seriously curved or crooked

Seriously crooked

Misshapen

Fleshing: Poorly fleshed.

Fat Covering: Lacking in fat covering over all parts of carcass

Defeathering:

Protruding feathers

(feather length)

Minimum Maximum

Carcass and Parts

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

Carcass

Breast, Legs, and Elsewhere

Discolorations:

Carcass

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

Discolorations:

Parts

(includes large carcass parts)

None

Over 2 lbs.

Over 6 lbs.

Over 16 lbs.

2 lbs.

6 lbs.

16 lbs.

None

Disjointed and Broken Bones: No limit

Wing tips, wings, and tails.

Backs shall include all meat and skin from pelvic bones, except

that the meat contained in the ilium (oyster) may be removed.

The vertebral ribs and scapula with meat and skin and the backbone located 

anterior (forward) of ilia bones may also be removed (front half of back).

Missing Parts:

Freezing Defects:

Exposed Flesh:

Weight Range

Parts

Breasts, Legs, and Parts

Trimming:

Numerous pockmarks and large dried areas.

No limit

No limit

on size, number of areas, or intensity of discolorations and flesh bruises 

if such areas do not render any part of the carcass unfit for food

No limit

on size, number of areas, or intensity of discolorations and flesh

bruises if such areas do not render any part unfit for food

Carcass and Parts

Trimming of the breast and legs is permitted, but not to the extent that the normal meat yield is materially affected.

The back may be trimmed in an area not wider than the base of the 

tail extending from the tail to the area between the hip joints.

Turkeys

(less than or equal to 3/4 in.)

Carcass Parts

8 4

Ducks and Geese 1

(less than or equal to 1/2 in.)

Carcass Parts

12 6

All Other Poultry

(less than or equal to 1/2 in.)

Carcass Parts

8 4

1 For ducks and geese, hair or down is permitted on the carcass or part, provided the hair or down is less than 3/16 inch in length, and is scattered so that the 

carcass or part has a clean appearance, especially on the breast and legs.
28

Figure 31. Guide for estimating the relative size of exposed flesh or discolorations.

3/8-inch

1/4-inch

1/8-inch

1/2-inch

5/8-inch

3/4-inch

1-inch

1 1/4-inch

1 1/2-inch
29

1 3/4-inch

2-inch

2 1/4-inch

2 1/2-inch

3-inch

Figure 31. (continued)
30

Poultry Programs provide certification services as well as

grading services. These certification services involve determining the compliance of poultry products with specific

requirements in a purchase or processing contract for volume food buyers. Demand for this type of certification or

contract acceptance work continues to expand.

• More and more value-added poultry products are available that look less like whole carcasses and parts.

Buyers cannot identify what they have bought as easily

as they once could when only ice-packed whole birds

were available.

• The food service industry continues to expand, especially

fast-food establishments. While each company has its

own menu identity, all units within a company usually

have uniform food purchase requirements and menu

offerings are consistent coast to coast.

• Government purchasers such as the military, hospitals,

and schools utilize competitive bidding to help control

their food purchasing and processing costs.

Basically, contract acceptance involves the review and

acceptance of poultry and poultry products that have specific desirable attributes required by the buyer. These certification-type examinations usually involve quality factors,

but may also include various product-specific characteristics. Depending upon the purchase specification, poultry

and poultry products can be examined to determine compliance with the requirements for:

• Quality of raw materials, including grade of poultry used;

• Product formulation and percentage of ingredients;

• Processing and fabrication procedures;

• Batter/breading pickup and coverage;

• Product weight, dimension, temperature, freedom from

defects;

• Condition of product packaging, such as freedom from

cuts, tears, holes;

• Metal detection and lab analysis; and

• Condition of shipping containers and transportation vehicles.

USDA grading specialists can help food purchasers prepare

explicit product specifications and can certify that purchases comply with these specifications. This helps assure purchasers that they are getting what they order, facilitates

competitive bidding, can result in overall higher quality food,

permits long-range meal planning, and eliminates controversies between the buyer and seller over compliance of

the products.

V. Certification to Specific Purchase Requirements
31

VI. Resource Materials Available

7 CFR Part 70 Free

Regulations Governing the Voluntary Grading of

Poultry Products and Rabbit Products 

Reprint from Code of Federal Regulations.

AMS 70.200 et seq. Free

U.S. Classes, Standards, and Grades for Poultry

This material was removed from the Code of Federal

Regulations, effective December 4, 1995.

AMS-606 - brochure . . . . . . . . . . . . . . . . . . . . . . . . . Free

Video - 7-minute VHS format . . . . . . . . . . . . . . . For sale

Video - 15-minute VHS format . . . . . . . . . . . . . . For sale

Another Pair of Eyes

Poultry certification services for volume food buyers (food

manufacturers, food retailers, and food service operators).

Videos show Federal graders demonstrating the services

they perform and volume food buyers discussing how they

utilize and benefit from these services. Brochure outlines

information presented in the videos. Call the contact number below for more information about the videos.

AMS-626 Free

Buy Quality Poultry with Confidence

Poultry certification services for volume food buyers.

Two-page color flyer. 1996.

AMS-628 Free

Quality Poultry for Volume Buyers

Poultry certification services for volume food buyers.

12-panel folder. 1997.

Specifications for Poultry Products Free

Guide to poultry certification services and detailed poultry

products specifications for food service operators. Looseleaf, 100+ pages. 1994.

AH-31 $5.25

Poultry-Grading Manual

Guide to the uniform application of U.S. classes, standards,

and grades for poultry. Training aid for graders, marketing

students, and others. Loose-leaf, 3-hole punched. 1998.

Make check, draft, or money order payable to the

Agricultural Marketing Service and mail to the address

below.

Contact:

USDA, AMS, Stop 0259

1400 Independence Ave., SW

Washington, D.C. 20250-0259

(202) 720-2356, FAX (202) 690-0941

Poultry Inspection Free and for sale

Catalog of publications about mandatory poultry inspection,

labeling, plant facilities, equipment, sanitation, and

residues.

Contact:

Public Affairs Office

USDA, FSIS, Stop 3715

Washington, DC 20250-3715

(202) 690-0351

Photographs For sale

Photos in this Manual.

Contact:

Photography Center

USDA, OC, Stop 1390

Washington, DC 20250-1390

(202) 720-4022
32

Notes