i

Poultry Picture 

Series

A Guide to U.S. Graded Chicken

1st Edition, 2022

United States Department of Agriculture / Agricultural Marketing Service

Livestock and Poultry Program / Standards and Specifications Division
ii

Contents

Introduction.........................................................................................................................1

Acknowledgements................................................................................................................... 2

Poultry Grading ......................................................................................................................... 2

Quality ....................................................................................................................................... 2

Advantages of Poultry Grading................................................................................................. 3

Standards for Poultry................................................................................................................ 3

Chicken Skeletal Diagram...................................................................................................4

Skeletal Manner of Cut Diagram.........................................................................................6

Discoloration Reference......................................................................................................8

U.S. Classes, Standards, and Grades for Poultry Summary Sheets ..................................9

USDA AMS Grading vs. USDA FSIS Inspection..................................................................15

Whole Birds........................................................................................................................16

Parts ...................................................................................................................................30

Breast........................................................................................................................................30

Thigh.........................................................................................................................................37

Drumstick .................................................................................................................................43

Wing ..........................................................................................................................................49

Boneless/Skinless Parts ....................................................................................................56

Boneless/Skinless Breast.........................................................................................................56

Boneless/Skinless Thigh ..........................................................................................................63

Boneless/Skinless Drumstick ..................................................................................................65

Boneless/Skinless Whole Leg ..................................................................................................67

Tenderloin ................................................................................................................................68

Boneless/Skinless Size Reduced .............................................................................................73
USDA / AMS / Livestock & Poultry Program 1

Introduction

The Poultry Grading Picture Series illustrates various defects described in the official U.S. Classes, 

Standards and Grades for Poultry. The illustrations selected are to assist USDA poultry commodity 

graders, industry, academia, and food buyers. All photos and defect criteria referenced in this 

picture series apply to chickens within the 2-6 pound size range. Refer to the official U.S. Classes, 

Standards, and Grades for Poultry for tolerances of other carcass weights.

The USDA, Agricultural Marketing Service (AMS) has developed official grade standards for poultry 

carcasses, which measure such factors as meat yield, fat covering, freedom from defects such as

cuts and tears in the skin, feathers, broken/disjointed bones, discolorations and ready-to-cook

(RTC) factors. The standards are applied to determine the quality of the product, and are not a 

reflection of wholesomeness, which is determined by the Food Safety Inspection Service (FSIS) 

prior to the grading process.

Poultry grading service is provided in accordance with the official U.S. Classes, Standards, and 

Grades for Poultry which are available at: https://www.ams.usda.gov/grades-standards/poultryand-poultry-products-grades-and-standards

AMS also maintains the Poultry Grading Manual which is a guide to the uniform application of the 

U.S. Classes, Standards, and Grades for poultry which can be found here: 

https://www.ams.usda.gov/publications/content/poultry-grading-manual

Our USDA graders also utilize AMS’ Quality Assessment Division (QAD) policies and procedures for 

grading known as the 500 series. The 500 series further defines certain information from the U.S. 

Classes, Standards and Grades for Poultry and can be found here: 

https://www.ams.usda.gov/resources/qad-procedures-grading

Poultry producers, packers, wholesalers, food manufacturers, food service operators, food 

retailers, and consumers rely on USDA’s poultry grading services to ensure that their requirements 

are met for class, quality, condition, and other factors. The grading program offers several 

advantages, for example, independent third-party opinion on product quality based on the U.S. 

Classes, Standards, and Grades for Poultry, which assures the buyer the quality meets or exceeds 

those standards. Additionally, the grade shield assures the consumer or end user top quality 

poultry and poultry products. 

A digital edition of the Poultry Picture Series and further information about poultry grading is 

available at: https://www.ams.usda.gov/grades-standards/poultry

Printed copies of the Poultry Picture Series and other poultry grading resources may be requested 

by sending an email to: AMSPoultryResources@usda.gov
USDA / AMS / Livestock & Poultry Program 2

Acknowledgements

This publication would not have been possible without the dedicated assistance and support of 

numerous USDA poultry commodity graders, supervisors, and the various poultry companies 

providing product samples for these pictures and the onsite photography sessions. 

We express a special thank you to the USDA Photography Services and the Agricultural Research 

Service in Athens, GA for their exceptional quality of images taken for this publication.

AMS truly benefits from the working relationship with all our industry and USDA partners. It is our 

hope that this publication will be a working resource for AMS, industry, academia, and food buyers 

alike to ensure quality poultry. 

Poultry Grading

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.

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) as amended (7 U.S.C. 1621 et seq). Regulations to implement the AMA were developed 

in cooperation with State agriculture officials, producers, processors, and consumers.

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, part or as 

a further processed product which include roasts, size reduced poultry and cooked products 

eligible to receive the Prepared From Grade A shield.

All poultry that is graded must first be inspected. Inspection refers to the wholesomeness of 

poultry and its fitness for food, but 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.

Quality

Quality is defined as the inherent properties of any product that determines its relative degree of 

excellence or value. The conditions and characteristics that a customer or consumer wants and is 

willing to pay for, can be considered in a broad sense, “Quality Factors.”

Livestock & Poultry (L&P) Program administer a nationwide poultry grading program to determine 

compliance for quality according to the official U.S. Standards. Grading services are rendered by 

USDA on a voluntary fee-for-service basis. L&P Program representatives (USDA Graders) supervise 
USDA / AMS / Livestock & Poultry Program 3

the grading, packaging, and packing of the poultry product to ensure that it meets applicable 

quality standards. In order for the poultry to be eligible to bear the official identification, the 

poultry must be graded by a plant employed authorized grader, and then checkgraded and 

certified by the USDA Grader. Officially graded poultry which passes this examination and

evaluation process is eligible for official grade identification.

Advantages of Poultry Grading

• Independent third-party opinion on product quality based on U.S. Standards

• Assures the buyer of product quality

• Basis for fair bidding between suppliers

• Offers the certification to aid poultry marketing in domestic and foreign markets

• Certifies that product meets the requirements of USDA Approved Commercial Specifications

or USDA Federal Purchase Program Specifications

Standards for Poultry

USDA Grade A whole carcasses and parts:

• Are fully fleshed and meaty

• Have normal conformation and shape

• Are free of disjointed or broken bones*

• Are free of feathers*

• Are free of exposed flesh and discolorations*

USDA Grade A boneless-skinless poultry products:

• Are free of bone, skin, cartilage, tendons, bruises, blood clots, and other discolorations*

• Are free of cuts, tears, and holes in the muscle tissue, and excess trimming around the outer 

edges of the product*

*Within tolerances stated in the U.S. Classes, Standards, and Grades for Poultry (see page 9)
USDA / AMS / Livestock & Poultry Program 4

Chicken Skeletal Diagram
USDA / AMS / Livestock & Poultry Program 5

Figure A, whole chicken skeleton

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 - Second 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

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 (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
USDA / AMS / Livestock & Poultry Program 6

Skeletal Manner of Cut – Leg

White knuckle may be missing. A portion of 

meat must be attached to bone.

YELLOW - Shows the maximum 

tolerance zone. Cuts anywhere 

within the tolerance zone will result 

in an acceptable part separation 

provided the flesh is not mutilated 

and the meat yield associated with 

the part is not materially affected.

NOTE: A cut made outside the 

tolerance zone exposing bone shaft 

(medullary cavity) is not acceptable 

as U.S. Grade A. Miscut product is 

downgraded to U.S. Grade C.

TIP: A good visible guide to let you 

know you've cut through the 

acceptable tolerance zone is a 

portion of the condyle (white cap or 

knuckle) remains on the part.

Hock Cut: Tendons connecting flesh 

to the tibiotarsus must remain

attached to be acceptable as U.S. 

Grade A.
USDA / AMS / Livestock & Poultry Program 7

Skeletal Manner of Cut – Wing

YELLOW: Shows the maximum 

tolerance zone. Cuts anywhere within 

the tolerance zone will result inan 

acceptable part separation provided 

the flesh is not mutilated and the meat 

yield associated with the part is not 

materially affected.

NOTE: A cut made outside the

tolerance zone exposing bone shaft 

(medullary cavity) is not acceptable as 

U.S. Grade A. Miscut product is 

downgraded to U.S. Grade C.

TIP: A good visible guide to let you 

know you've cut through the 

acceptable tolerance zone is a portion 

of the condyle (white cap or knuckle) 

remains on the part.

Wing tip (3rd portion) may be removed 

at joint between 2nd and 3rd portion or 

anywhere in 3rd portion as long as the 

cut is even and leaves no protruding 

bones.

Cuts through the white knuckle that 

expose the bone shaft are not 

acceptable for U.S. Grade A.
USDA / AMS / Livestock & Poultry Program 8

Discoloration Reference

Slight discolorations are areas 

of discoloration that are generally 

pinkish in color and do not detract from 

the appearance of the carcass or part.

Light discolorations are 

generally reddish in color and are 

usually confined to areas of the skin or 

the surface of the flesh.

Moderate discolorations are

areas that are generally dark red or 

bluish, or are areas of flesh bruising.

Areas of discoloration are limited to an 

aggregate area equivalent to the area of 

a circle of the diameter specified on the 

U.S. Classes, Standards, and Grades for 

Poultry Summary Sheets for each grade 

A, B, and C.
USDA / AMS / Livestock & Poultry Program 9

Ready-to-Cook Poultry - A Quality

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

April 29, 1998 (Not All Inclusive -- Minimum Requirements and Maximum Defects Permitted)

Conformation

Conformation Normal

Breastbone Slight curve or dent

Back Slight curve

Legs and Wings Normal

Fleshing: Well fleshed, considering kind and class

Fat Covering: Well developed layer - especially between heavy feathers tracts

Defeathering (free of protruding feathers and hairs)

Carcass Parts

Turkeys (feathers less than 3/4 in.) 4 2

Ducks and Geese (feathers less than 1/2 in.) 8 4

All Other Poultry (feathers less than 1/2 in.) 4 2

Exposed Flesh

Minimum 

Weight 

Range

Maximum 

Weight 

Range

Carcass 

Breast & 

Legs

Carcass 

Elsewhere

Large Carcass 

Parts: Breast & 

Legs

Large Carcass 

Parts: 

Elsewhere

Other Parts

None 2 lbs. 1/4 in. 1 in. 1/4 in. 1/2 in. 1/4 in.

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

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

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

Discolorations: Carcass

Carcass 

Minimum 

Weight

Carcass 

Maximum 

Weight

Lightly 

Shaded 

Breast & Legs

Lightly 

Shaded 

Elsewhere

Moderately Shaded 

Hock of Leg

Moderately 

Shaded Elsewhere

None 2 lbs. 3/4 in. 1 1/4 in. 1/4 in. 5/8 in.

Over 2 lbs. 6 lbs. 1 in. 2 in. 1/2 in. 1 in.

Over 6 lbs. 16 lbs. 1 1/2 in. 2 1/2 in. 3/4 in. 1 1/4 in.

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

Discolorations: Large Carcass Parts (halves, front and rear halves)

Minimum 

Weight

Maximum 

Weight

Lightly 

Shaded 

Breast & Legs

Lightly 

Shaded 

Elsewhere

Moderately Shaded 

Hock of Leg

Moderately 

Shaded Elsewhere

None 2 lbs. 1/2 in. 1 in. 1/4 in. 1/2 in.
USDA / AMS / Livestock & Poultry Program 10

Minimum 

Weight

Maximum 

Weight

Lightly 

Shaded 

Breast & Legs

Lightly 

Shaded 

Elsewhere

Moderately Shaded 

Hock of Leg

Moderately 

Shaded Elsewhere

Over 2 lbs. 6 lbs. 3/4 in. 1 1/2 in. 3/8 in. 3/4 in.

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

Over 16 None 1 1/4 in. 2 1/2 in. 5/8 in. 1 1/4 in.

Discolorations: Other Parts

Minimum Weight Maximum Weight Lightly Shaded Moderately Shaded

None 2 lbs. 1/2 in. 1/4 in.

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

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

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

Other Defects

Disjointed and 

Broken Bones

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.

Missing Parts

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 the base.

Freezing Defects

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

pock-marks due to drying. Occasional small areas of clear, pinkish, or reddishcolored ice.

Notes

Ducks & Geese Defeathering: 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.

Exposed Flesh: 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.

Large Carcass Parts & Other Parts: For all parts, trimming of skin along the edge is allowed, provided 

at least 75 % 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 the part.

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.
USDA / AMS / Livestock & Poultry Program 11

Ready-to-Cook Poultry - B Quality

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

April 29, 1998 (Not All Inclusive --Minimum Requirements and Maximum Defects Permitted)

Conformation

Conformation Moderate Deformities

Breastbone Moderately dented, curved, 

or crooked

Back Moderately crooked

Legs and Wings Moderately misshapen

Fleshing: Moderately fleshed, considering kind and class

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

Defeathering (A few scattered protruding feathers and hairs)

Carcass Parts

Turkeys (feathers less than 3/4 in.) 6 3

Ducks and Geese (feathers less than 1/2 in.) 10 5

All Other Poultry (feathers less than 1/2 in.) 6 3

Exposed Flesh

Carcass No part on the carcass (wings, legs, entire back, or entire breast) has more than 

1/3 of the flesh exposed

Parts No more than 1/3 of the flesh normally covered by skin exposed

Discolorations: Carcass, Lightly or Moderately Shaded

Carcass 

Minimum 

Weight

Carcass 

Maximum 

Weight

Lightly/Moderately Shaded 

Breast & Legs

Lightly/Moderately Shaded 

Elsewhere

None 2 lbs. 1 1/4 in. 2 1/4 in.

Over 2 lbs. 6 lbs. 2 in. 3 in.

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

Over 16 lbs. None 3 in. 5 in.

Discolorations: Large Carcass Parts (halves, front and rear halves)

Carcass 

Minimum 

Weight

Carcass 

Maximum 

Weight

Lightly/Moderately Shaded 

Breast & Legs

Lightly/Moderately Shaded 

Elsewhere

None 2 lbs. 1 in. 1 1/4 in.
USDA / AMS / Livestock & Poultry Program 12

Carcass 

Minimum 

Weight

Carcass 

Maximum 

Weight

Lightly/Moderately Shaded 

Breast & Legs

Lightly/Moderately Shaded 

Elsewhere

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

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

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

Discolorations: Other Parts

Minimum Weight Maximum Weight Lightly/Moderately Shaded Breasts, Legs & Parts

None 2 lbs. 3/4 in.

Over 2 lbs. 6 lbs. 1 in.

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

Over 16 lbs. None 1 3/4 in.

Other Defects

Disjointed and 

Broken Bones

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.

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

Trimming: 

Carcass

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 ofthe

tail and the hip joints.

Trimming: Parts A moderate amount of meat may be trimmed around the edge of a part to 

remove defects.

Freezing Defects May lack brightness. Few pockmarks due to drying. Moderate areas showing a 

layer of clear, pinkish, or reddish colored ice.

Notes

Ducks & Geese Defeathering: 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.

Discolorations due to flesh bruising shall be free of clots and may not exceed one-half the total 

aggregate area of permitted discoloration.
USDA / AMS / Livestock & Poultry Program 13

Ready-to-Cook Poultry - C Quality

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

April 29, 1998 (Not All Inclusive) (Minimum Requirements and Maximum Defects Permitted)

Conformation

Conformation Abnormal

Breastbone Seriously curved or cooked

Back Seriously crooked

Legs and Wings Misshapen

Fleshing: Poorly fleshed

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

Defeathering (Scattering of protruding feathers and hairs)

Carcass Parts

Turkeys (feathers less than 3/4 in.) 8 4

Ducks and Geese (feathers less than 1/2 in.) 12 6

All Other Poultry (feathers less than 1/2 in.) 8 4

Exposed Flesh

Carcass No limit

Parts No limit

Discolorations

Carcass 

Breast, Legs, & 

Elsewhere

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.

Parts 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.
USDA / AMS / Livestock & Poultry Program 14

Other Defects

Disjointed and 

Broken Bones No limit

Missing Parts

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).

Trimming: 

Carcass & 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 and 

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

Freezing Defects Numerous pockmarks and large dried areas.

Notes

Ducks & Geese Defeathering: 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.
USDA / AMS / Livestock & Poultry Program 15

Poultry Grading and Inspection: What’s the 

Difference?

U.S. Graded Poultry

• Grading refers to the sorting of poultry by 

quality factors that determine its relative

degree of excellence.

• Product is continuously monitored by 

USDA graders and assigned a grade 

based on the following quality factors: 

Exposed flesh, defeathering, 

discolorations, broken bones, missing 

parts, freezing defects, conformation or 

shape, fleshing, and fat covering.

• Grading is a voluntary service paid for by 

poultry processors. Not all poultry is 

USDA graded.

U.S. Inspected Poultry

• Inspection refers to the safety of poultry

and poultry products and the accuracy of

their labels.

• Both the products and the plants’

systems for sanitation and preparation of 

products are inspected to assure that

they are safe.

• Inspection involves only those properties

related to wholesomeness and labeling,

not quality.

• Inspection is mandatory and required by

law, with minor exceptions

Quality is the Difference!
USDA / AMS / Livestock & Poultry Program 16

Whole Bird (Grade A)

Grade A WholeBird 

(Front)

Grade A WholeBird 

(Back)
USDA / AMS / Livestock & Poultry Program 17

Whole Bird—Feathers

Grade A Whole Bird 

with Borderline 

Feathers Under the 

Tail

There is a tolerance for a 

small amount of encrustations and feathers in this area 

provided it does not detract 

from the overall appearance.

Grade A WholeBird 

with Feather Shafts

Tolerance for feathers less 

than 1⁄2 inch:

Grade A: 4 feathers

Grade B: 6 feathers

Grade C: 8 feathers

No Grade: more than 8 

feathers

Note: Feather shafts are

considered feathers
USDA / AMS / Livestock & Poultry Program 18

Whole Bird – Feathers

Grade B Whole Bird 

with 6 Feathers

Tolerance for feathers less 

than 1⁄2 inch:

Grade A: 4 feathers 

Grade B: 6 feathers 

Grade C: 8 feathers

No Grade: more than 8 

feathers

No Grade Whole Bird 

with Feather longer 

than 1⁄2 inch

Parts or carcasses with 

attached feather(s) exceeding 1⁄2 inch in length are 

considered No Grade.
USDA / AMS / Livestock & Poultry Program 19

Whole Bird – Exposed Flesh

Grade A WholeBird 

with Borderline 

ExposedFlesh on 

Breast Tip

Tolerance for exposed flesh 

for breast on Grade A carcasses is 1⁄4 inch, but natural 

exposed flesh on the breast 

tip is allowed up to the heavy 

feather tract.

Grade B Whole Bird 

with Exposed Flesh 

on Breast Tip

Grade B carcasses may have 

exposed flesh provided no 

part on the carcass (wings, 

legs, entire back, or entire 

breast) has more than 1⁄3 the 

flesh normally covered by 

skin exposed.
USDA / AMS / Livestock & Poultry Program 20

Whole Bird – Exposed Flesh

Grade A WholeBird 

with Exposed Flesh 

on Back

Tolerance for exposed flesh 

on Grade A carcasses is 1 1⁄2 

inches in length or diameter 

on parts other than the breast

and legs.

Grade B Whole Bird 

with Exposed Flesh 

on Breast

Grade B carcasses may have 

exposed flesh provided no 

part on the carcass (wings, 

legs, entire back, or entire 

breast) has more than 1⁄3 the 

flesh normally covered by 

skin exposed.
USDA / AMS / Livestock & Poultry Program 21

Whole Bird – Discoloration

Grade A Whole Bird 

with Light

Discoloration

Tolerance for areas of light 

discoloration for Grade A 

carcasses on the breast and 

legs is 1 inch in diameter.

Grade A Whole Bird 

with Light

Discoloration on

Back of Wing

Tolerance for areas of light 

discoloration for Grade A 

carcasses on areas other

than the breast and leg is 2

inches in diameter.
USDA / AMS / Livestock & Poultry Program 22

Whole Bird – Discoloration

Grade A Whole Bird 

with Moderate 

Discoloration on 

Back of Wing

Tolerance for moderate discoloration for Grade A carcasses on areas other than 

the breast and legs is 1 inch in 

diameter.

Grade B Whole Bird 

with Moderate 

Discoloration on

Breast

Moderate discoloration is not

permitted on the breast and 

legs for Grade A carcasses. 

Tolerance for moderate 

discoloration of Grade B 

carcasses is 2 inches in

diameter on the breast and 

legs.
USDA / AMS / Livestock & Poultry Program 23

Whole Bird – Discoloration

Grade C Whole Bird 

with Moderate 

Aggregate 

Discoloration

There is no limit on size, 

number of areas, or intensity

of discoloration for Grade C if 

such areas do not render any 

part of the carcass unfit for 

food.

Grade A WholeBird 

with Moderate 

Discoloration on 

Hock

Moderatediscolorations are 

limited to areas other than 

the breast and leg except for

the area adjacent to the hock.

Tolerance is 1⁄2 inch on hocks 

for Grade A whole bird 

carcasses.
USDA / AMS / Livestock & Poultry Program 24

Whole Bird – Discoloration

Grade A Whole Bird 

with Borderline 

Encrustation on

Breast

Small lightly colored 

encrustations that do not 

detract from the overall 

appearance of the carcass or 

part are permitted.

No Grade Whole Bird

with Scab on Breast

Large or darkly colored scabs

that detractfrom the overall 

appearance of the carcass or

part are not permitted.
USDA / AMS / Livestock & Poultry Program 25

Whole Bird – Bone Defects

Grade A Whole Bird 

withOneDisjointed 

Wing

There is a tolerance for one 

disjointed bone on Grade A 

carcasses, but there is no 

tolerance for broken bones on 

Grade A Carcasses.

Grade B Whole Bird 

with One NonProtrudingBroken 

Bone

There is a tolerance for one 

broken non-protrudingbone 

for Grade B carcasses.
USDA / AMS / Livestock & Poultry Program 26

Whole Bird – Missing Parts

Grade A WholeBird 

with Long Neck

The neck is associated as part 

of the whole bird carcass and 

does not need to be removed.

Neck length is unlimited

provided no part of the head 

is attached.

Grade A WholeBird 

Wing Tips Removed

One or both wing tips may be 

removed at the joint or 

anywhere in the third portion 

as long as the cut is even and

leaves no protruding bones.
USDA / AMS / Livestock & Poultry Program 27

Whole Bird – Missing Parts

Grade A WholeBird 

Tail Removed

The tail may be removed at 

the base.

Grade B Whole Bird 

with Back Trimmed

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 hip joints.
USDA / AMS / Livestock & Poultry Program 28

Whole Bird – Missing Parts

Grade A WholeBird 

Oil Gland Removed 

with Oil Duct 

Remaining

The oil duct may remain intact 

so long as the oil gland is 

removed.

No Grade Whole Bird

WithOilGland Close 

Up

Both lobes of the oil gland 

must be removed. Remnants 

of oil gland are permitted provided secretory material is 

not present.
USDA / AMS / Livestock & Poultry Program 29

Whole Bird – Missing Parts

Grade A Whole Bird 

Without Oil Gland 

Close Up

A small amount of yellow 

remnants of the oil gland are 

acceptable.

No Grade Whole Bird

withMissing Part

There is no tolerance for 

missing parts on Grade A 

carcasses except for wing tips 

and tail.
USDA / AMS / Livestock & Poultry Program 30

Parts – Breast

Grade A Split Breast

Grade A SplitBreast 

Wing Cut Tolerance

Wing cuts may extend to

the heavy feather tract.
USDA / AMS / Livestock & Poultry Program 31

Parts- Breast

Grade A SplitBreast 

with Grade A Wing

Cut shown is right at the edge 

of the heavy feather tract on 

the breast.

Grade C Split Breast 

with Grade A Wing

Cut shown extends beyond 

heavy feather tract resulting 

in a Grade C breast due to 

yield loss. Wings with excess 

breast meat attached are 

acceptable (sometimes called 

“Silver Dollar” wings).
USDA / AMS / Livestock & Poultry Program 32

Parts- Breast

Grade A SplitBreast 

with Exposed Flesh

Tolerance for Grade A parts is 

1⁄4 inch exposed flesh.

Grade BSplit Breast 

with Exposed Flesh

Tolerance forGrade B parts is 

up to 1⁄3 area of flesh normally 

covered by the skin.
USDA / AMS / Livestock & Poultry Program 33

Parts- Breast

Grade B Split Breast 

with Borderline 

Aggregate Light

Discoloration

Tolerance for Grade B is 1 

inch aggregate area. This

area of aggregate light 

discoloration would amount 

to more than 1 inch when 

condensed and detracts from

the overall appearance.

Grade BSplit Breast 

with Moderate Discoloration

Tolerance for Grade B is 1 

inch. For Grade A, there is no

tolerance for moderate 

discoloration on breast parts.
USDA / AMS / Livestock & Poultry Program 34

Parts- Breast

Grade A SplitBreast 

(inside) with Small 

Lung

The tolerance for lungs for all

Grades is less than 1⁄4 of a lung.

No Grade Split Breast

(inside)with Large 

Lung

When more than 1⁄4 of a lung is 

present, the part is 

considered a No Grade.
USDA / AMS / Livestock & Poultry Program 35

Parts- Breast

Grade A Whole Breast

withRibs Scored for

Styling Purposes

(inside)

Ribs are allowed to be scored 

and folded for styling

purposes. They may be 

flexible, but still intact. The

score should be made evenly 

with no sharp broken bones.

Grade C Whole Breast 

with Splintered Ribs

(Inside)

Breast with ribs that are 

splintered, jagged, and/or 

sharp are consideredGrade C 

for broken bones.
USDA / AMS / Livestock & Poultry Program 36

Parts- Breast

Grade A SplitBreast 

(inside) with Ribs 

Folded

Ribs may be scored and 

folded for stylingpurposes.

No Grade Split Breast

withGreen Muscle 

Disease

There is no tolerance for 

serious flesh defects. Product 

is considered No Grade and 

should be shown to plant 

representative.
USDA / AMS / Livestock & Poultry Program 37

Parts - Thigh

Grade AThigh 

(outside)

Grade AThigh 

(inside)
USDA / AMS / Livestock & Poultry Program 38

Parts - Thigh

Grade A Thigh with 

Exposed Flesh

Tolerance for Grade A parts is

1⁄4 inch. For all parts, trimming

of skin along the edge is 

allowed, provided 75% skin 

associated with the part 

remains attached, and the

remaining skin uniformly 

covers the outer surface.

Grade B Thigh with 

Exposed Flesh 

(exceeds 1⁄4 inch)

Tolerance forGrade B parts is 

up to 1⁄3 area of flesh normally 

covered by the skin.
USDA / AMS / Livestock & Poultry Program 39

Parts - Thigh

Grade A Thigh with 

Slight Discoloration

Slight discolorations are 

acceptable, provided they do 

not detract from the overall 

appearance of the product.

Grade A Thigh With 

Maximum Natural 

Adductor Muscle 

Discoloration

Natural discoloration of the 

adductor muscle on the

thigh is acceptable up to

this level.
USDA / AMS / Livestock & Poultry Program 40

Parts – Thigh

Grade C Thigh with 

Moderate

Discoloration and 

Blood Clot

There is no tolerance for 

presence of blood clots for 

Grades A and B.

Grade A Thigh with 

FemurCapRemoved

Cap of femur bone may be 

partially attached or removed 

entirely for Grade A.
USDA / AMS / Livestock & Poultry Program 41

Parts – Thigh

Grade C Thigh Joint 

Miscut

Cuts must occur within the 

tolerance zone referenced on 

page 7. Note the absence of

condyle surrounding the

bottom/left portion ofthe

femur cap. Medullary cavity is 

clearly exposed.

Grade C Thigh Joint 

Miscut (Meat Not 

AttachedtoBack of 

Femur Cap)

Flesh must be attached to

the bone. If flesh falls away 

from femur cap when held 

upright, it is considered a 

miscut.
USDA / AMS / Livestock & Poultry Program 42

Parts – Thigh

Grade A Thigh with 

Back Portion

Back portion (with or without tail) may be attached 

when labeled as such.
USDA / AMS / Livestock & Poultry Program 43

Parts – Drumstick

Grade A Drumstick

NoGradeDrumstick 

Excessive Feathers

Tolerance forfeathers less 

than 1⁄2 inch:

Grade A: 2 feathers

Grade B: 3 feathers

Grade C: 4 feathers

No Grade: more than 4 

feathers
USDA / AMS / Livestock & Poultry Program 44

Parts – Drumstick

GradeBDrumstick 

Exposed Flesh 

(exceeds 1⁄4 inch)

Tolerance for Grade B parts is 

up to 1⁄3 area of flesh normally 

covered by the skin.

Grade A Borderline 

Drumstick Light

Discoloration on 

Hock

Tolerance for light 

discoloration on parts is 3⁄4 

inches of aggregate area. This 

photo shows the maximum 

allowable area of aggregate 

light discoloration.
USDA / AMS / Livestock & Poultry Program 45

Parts – Drumstick

Grade A Drumstick 

Moderate

Discoloration on 

Hock

Moderately shaded 

discolorations are limited to 

are- as other than the leg 

except for the area adjacent 

to the hock. Tolerance is 3⁄8 

inch area for parts.

Grade B Drumstick 

Moderate

Discoloration

Tolerance for moderate 

discolorations for Grade B is 1 

inch.
USDA / AMS / Livestock & Poultry Program 46

Parts – Drumstick

Grade A Drumstick 

BorderlineHock Cut

Cut occurred in tolerance 

zone referenced on page 7 as 

evident by presence of 

condyle.

GradeCDrumstick 

Hock Miscut

Cuts must occur within the 

tolerance zone referenced on 

page 7. Note that the

tendon has been severed and 

is visible below the bone.
USDA / AMS / Livestock & Poultry Program 47

Parts – Drumstick

Grade A Drumstick 

Borderline Joint Cut

Cut occurred in tolerance 

zone referenced on page 7 as 

evident by presence of 

condyle.

GradeCDrumstick 

Joint Miscut

Cuts must occur within the 

tolerance zone referenced on 

page 7. Note the absence of 

condyle surrounding the left 

portion of the bone. 

Medullary cavity is clearly 

exposed.
USDA / AMS / Livestock & Poultry Program 48

Parts – Drumstick

NoGradeDrumstick 

with Excessive Skin

Skin or fat not normally associated with the part may 

not be included unless stated on the label. Skin is considered excessive when it

extends more than 1 1⁄2

inches beyond the meat tissue 

of the part.
USDA / AMS / Livestock & Poultry Program 49

Parts – Wing

Grade A Whole Wing

Grade A First 

Segment Wing

Portion (Wing 

Drummette)
USDA / AMS / Livestock & Poultry Program 50

Parts – Wing

Grade A Second 

Segment Wing 

Portion (Wing Flat)

Grade B Wing with 

Feathers

Tolerance for feathers less 

than 1⁄2 inch:

Grade A: 2 feathers

Grade B: 3 feathers

Grade C: 4 feathers

No Grade: more than 4

feathers
USDA / AMS / Livestock & Poultry Program 51

Parts – Wing

Grade A Wing with 

Exposed Flesh

Tolerance for Grade A parts is 

1⁄4 inch.

Grade B Wing with 

Exposed Flesh

Tolerance for Grade B parts is 

up to 1⁄3 area of flesh normally 

covered by the skin.
USDA / AMS / Livestock & Poultry Program 52

Parts – Wing

Grade A Wing with 

Borderline

Discoloration on 

Back of Wing

Tolerance for light 

discoloration on parts is 3⁄4 

inch in diameter.

Grade A Wing with 

Moderate

Discoloration

Tolerance for moderate 

discoloration on parts other

than breast and leg is 3⁄8

inch in diameter.
USDA / AMS / Livestock & Poultry Program 53

Parts – Wing

Grade B Second

Segment Wing with 

Aggregate Moderate 

Discoloration

Tolerance for Grade B parts is 

1 inch in diameter maxi- mum 

aggregate area.

Grade B Wing with 

Moderate

Discoloration

Tolerance for Grade B parts is 

1 inch in diameter maximum 

aggregate area.
USDA / AMS / Livestock & Poultry Program 54

Parts – Wing

Grade A Wing after 

Wing Tip with

Moderate 

Discoloration is 

Removed

Wings tips with discoloration 

can be removed to retain the 

quality of the part.

Grade C Wing with 

Moderate

Discoloration

There is no limit for 

discoloration for Grade C 

parts so long as it does not 

render any part unfit for food.
USDA / AMS / Livestock & Poultry Program 55

Parts – Wing

Grade A Wing with 

Borderline Cut

Cut occurred in tolerance 

zone referenced on page 6 as 

evident by presence of 

condyle.

Grade C Wing with 

Miscut

Cuts must occur within the 

tolerance zone referenced on 

page 6. Medullary cavity of 

the bone shaft is clearly 

exposed.
USDA / AMS / Livestock & Poultry Program 56

Boneless/Skinless Parts – Breast

Grade ABoneless 

Skinless Whole 

Breast Butterfly

Grade A Boneless

Skinless Half Breast
USDA / AMS / Livestock & Poultry Program 57

Boneless/Skinless Parts – Breast

Grade A Boneless

SkinlessBreastHalf 

with Acceptable 

Shape

Trimming of the meat along 

the outer edges is permitted 

provided at least 1⁄2 the part 

remains intact and the 

normal symmetrical 

appearance of the part is 

retained.

No Grade Boneless 

SkinlessBreastwith 

Skin

There is no tolerance for 

attached skin on boneless 

skinless parts.
USDA / AMS / Livestock & Poultry Program 58

Boneless/Skinless Parts – Breast

No Grade Boneless 

SkinlessBreastwith 

Discoloration

There is no tolerance for light 

or moderate discoloration on 

boneless skinless parts. Only 

slight discoloration is 

allowed.

NoGrade Boneless 

Skinless Breast Tip 

Removed

Trimming of the meat along 

the outer edges affected the 

normal symmetrical shape 

and appearance of the part.
USDA / AMS / Livestock & Poultry Program 59

Boneless/Skinless Parts – Breast

Grade A Boneless

Skinless Breast 

Borderline Tear and

Minor Abrasion in

Flesh

Minor abrasion and 

separation of the muscle 

tissue is permitted provided it 

does not detract from the 

overall appearance of the 

part.

Grade A Boneless 

SkinlessBreast

Borderline Tear with 

Grain of Muscle

Separation of the muscle 

tissue is permitted provided it 

does not detract from the 

overall appearance of the 

part.
USDA / AMS / Livestock & Poultry Program 60

Boneless/Skinless Parts – Breast

Grade A Boneless 

SkinlessBreastwith 

Cut at Tip

Separation of the muscle 

tissue is permitted provided it 

does not detract from the 

overall appearance of the 

part.

No Grade Boneless 

SkinlessBreast Split 

Tip

Separation of muscle tissue 

detracts from the overall 

appearance of the part.
USDA / AMS / Livestock & Poultry Program 61

Boneless/Skinless Parts – Breast

No Grade Boneless 

SkinlessBreastwith 

Abrasion in Flesh

Abrasions resulting in an 

angular indentation as shown 

are not permitted. Minor flesh 

abrasions with smooth and 

even appearance that do not 

detract from the overall 

appearance are acceptable.

No Grade Boneless 

SkinlessBreastwith 

Over-Scalded Flesh

There is no tolerance for overscalded flesh. Product is 

considered No Grade and 

should be shown to plant

representative.
USDA / AMS / Livestock & Poultry Program 62

Boneless/Skinless Parts – Breast

No Grade Boneless 

Skinless Breast with 

Serious Flesh Defect

There is no tolerance for 

serious flesh defects. Product 

is considered No Grade and 

should be shown to plant 

representative.
USDA / AMS / Livestock & Poultry Program 63

Boneless/Skinless Parts – Thigh

Grade ABoneless 

Skinless Thigh

No Grade Boneless 

Skinless Thigh with 

Moderate

Discoloration

There is no tolerance for

light or moderate 

discoloration on boneless 

skinless parts. Only slight 

discoloration is allowed.
USDA / AMS / Livestock & Poultry Program 64

Boneless/Skinless Parts – Thigh

No Grade Boneless 

Skinless Thigh with 

Moderate

Discoloration

There is no tolerance for

light or moderate 

discoloration on boneless 

skinless parts. Only slight 

discoloration is allowed.

No Grade Boneless 

Skinless Thighwith 

Bone

There is no tolerance for bone 

or bone fragments in 

boneless skinless parts.
USDA / AMS / Livestock & Poultry Program 65

Boneless/Skinless Parts – Drumstick

Grade A Boneless 

Skinless Drumstick

NoGrade Boneless 

Skinless Drumstick 

with Bone

There is no tolerance for bone 

or bone fragments in 

boneless skinless parts.
USDA / AMS / Livestock & Poultry Program 66

Boneless/Skinless Parts – Drumstick

No Grade Boneless 

Skinless Drumstick 

withexcessive

Tendon

The tolerance for tendons in 

boneless skinless drums is 1⁄2 

inch beyond the meat tissue.
USDA / AMS / Livestock & Poultry Program 67

Boneless/Skinless Parts – Whole Leg

Grade A Boneless 

Skinless Whole Leg

For boneless skinless legs, 

holes in the meat resulting 

from the removal of the 

patella (knee cap) are 

permitted provided the bulk 

of the drumstick and thigh 

remains intact and 

connected.

NoGrade Boneless/ 

Skinless Whole Leg

The bulk of the drumstick and 

thigh must remain intact and 

connected.
USDA / AMS / Livestock & Poultry Program 68

Boneless/Skinless Parts – Tenderloin

Grade A Tenderloin

GradeATenderloin 

with Attached

Tendon

Tendons normally associated 

with tenderloins are permitted. There is no limit for 

length of the tendon.
USDA / AMS / Livestock & Poultry Program 69

Boneless/Skinless Parts – Tenderloin

Grade A Tenderloin 

with Slight

Discoloration

Slight discoloration is 

permitted so long as it does 

not detract from the overall 

appearance of the part.

NoGrade Tenderloin 

with Moderate 

Discoloration

There is no tolerance for

light or moderate 

discoloration on boneless 

skinless parts. Only slight 

discoloration is allowed.
USDA / AMS / Livestock & Poultry Program 70

Boneless/Skinless Parts – Tenderloin

GradeATenderloins 

Exhibiting Borderline

Flesh Separations

Separation of the muscle 

tissue is permitted, provided 

it does not detract from the 

overall appearance of the 

part.

NoGrade Tenderloins 

Exhibiting Flesh 

Mutilation

Separation of the muscle 

tissue detracts from the 

overall appearance.
USDA / AMS / Livestock & Poultry Program 71

Boneless/Skinless Parts – Tenderloin

Grade A Tenderloin 

with Maximum 

Acceptable Amount

of Attached Tissue

Strands of tenderloin tissue 

not attached to the tendon 

may be present, provided

they do not detract from the 

overall appearance of the 

product.

NoGrade Tenderloin 

with Unacceptable 

Amount of Attached 

Tissue

Strands of tenderloin tissue 

detract from the overall 

appearance of the tendon.
USDA / AMS / Livestock & Poultry Program 72

Boneless/Skinless Parts – Tenderloin

NoGrade Tenderloin 

with Hole

There is no tolerance for holes 

in the muscle tissue.
USDA / AMS / Livestock & Poultry Program 73

Boneless/Skinless Parts – Size Reduced

Grade A Thin Sliced 

Breast

Grade A Thin Sliced 

Breast
USDA / AMS / Livestock & Poultry Program 74

Boneless/Skinless Parts – Size Reduced

Grade A Thin Sliced 

Breast with Natural 

Separationbetween 

the Muscles

Holes occurring naturally 

between muscles are 

acceptable. Holes occurring 

through muscle tissue

would not be acceptable.

Grade A Thin Sliced 

Breastwith

Borderline 

Acceptable Shape

Variation in shape of the outer 

edges of the individual 

portions of meat are 

permitted.
USDA / AMS / Livestock & Poultry Program 75

Non-Discrimination Statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil

rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions

participating in or administering USDA programs are prohibited from discriminating based on

race, color, national origin, religion, sex, gender identity (including gender expression), sexual

orientation, disability, age, marital status, family/parental status, income derived from a public

assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any

program or activity conducted or funded by USDA (not all bases apply to all programs).

Remedies and complaint filing deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program

information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact

the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or

contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program

information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination

Complaint Form, AD-3027, found online at How to File a Program Discrimination

Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter

all of the information requested in the form. To request a copy of the complaint form, call (866)

632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of

Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW,

Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov.

USDA is an equal opportunity provider, employer, and lender.
USDA / AMS / Livestock & Poultry Program 76