United States 

Department of 

Agriculture

Marketing and 

Regulatory 

Programs

Agricultural 

Marketing 

Service

Livestock and 

Poultry 

Program

United States Classes, 

Standards, and Grades 

for Poultry

AMS 70.200 et seq.

Effective August 6, 2018
FOREWORD

These classes, standards, and grades have been developed and are promulgated pursuant 

to the authorities contained in the Agricultural Marketing Act of 1946, as amended (7 U.S.C.

1621 et seq.). The voluntary USDA poultry grading program operates under these classes, 

standards, and grades as well as the poultry grading regulations. The voluntary program provides 

for interested parties a national grading service based on official U.S. classes, standards, and 

grades for poultry. The costs involved in furnishing this grading program are paid by the user of 

the service.

The grading program, regulations, classes, standards, and grades establish a basis for 

quality and price relationship and enable more orderly marketing. Consumers can purchase 

officially graded product with the confidence of receiving quality in accordance with the official 

identification.

The Regulations Governing the Voluntary Grading of Poultry Products and Rabbit 

Products are printed in the Code of Federal Regulations (CFR) as 7 CFR Part 70. The 

regulations are also available on the Internet at www.ams.usda.gov/poultry/regulations.

The United States Classes, Standards, and Grades for Poultry were removed from the 

CFR on December 4, 1995. They are maintained by the Agricultural Marketing Service, U.S. 

Department of Agriculture, as AMS 70.200 et seq. This document contains the classes, 

standards, and grades that are the most current to date. Past changes are enumerated in the 

bracketed footnotes following the applicable sections. The classes, standards, and grades are 

also available on the Internet at www.ams.usda.gov/poultry. Look under Publications

For printed copies of the regulations or the classes, standards, and grades: 

Call: (202) 720-5705

Write: USDA, AMS, Livestock and Poultry Program

STOP 0258, Room 3932-South 

 1400 Independence Avenue, SW 

 Washington, DC 20250-0259

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

of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental 

status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or a part of an 

individual's income is derived from any public assistance program. (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 to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., 

Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal 

opportunity provider and employer, and lender.
United States Classes, Standards, and Grades for Poultry 

AMS 70.200 et seq. – August 6, 2018

1

AMS 70.200 et seq.

United States Classes, Standards, and Grades for Poultry

Section Page

United States Classes of Ready-to-Cook Poultry

70.200 General...............................................................................................................................3

70.201 Chickens.............................................................................................................................3

70.202 Turkeys ..............................................................................................................................3

70.203 Ducks .................................................................................................................................4

70.204 Geese..................................................................................................................................4

70.205 Guineas ..............................................................................................................................4

70.206 Pigeons...............................................................................................................................5

United States Standards for Quality of Ready-to-Cook Poultry and Specified 

Poultry Food Products

70.210 General...............................................................................................................................5

Standards for Quality of Ready-to-Cook Poultry

70.220 A Quality............................................................................................................................8

70.221 B Quality..........................................................................................................................13

70.222 C Quality..........................................................................................................................15

Standards for Quality of Specified Poultry Food Products

70.230 Poultry roast -- A Quality ................................................................................................17

70.231 Boneless poultry breasts, drumsticks, thighs, and legs -- A Quality .............................. 18

70.232 Skinless poultry carcasses and parts -- A Quality............................................................19

70.233 Poultry tenderloins and boneless, skinless parts -- A Quality .........................................19

70.234 Size-reduced poultry products -- A Quality.................................................................... 20

United States Grades for Ready-to-Cook Poultry and Specified Poultry Food 

Products

70.240 General.............................................................................................................................20

United States Consumer Grades for Ready-to-Cook Poultry and Specified 

Poultry Food Products

70.250 U.S. Grade A....................................................................................................................21

70.251 U.S. Grade B....................................................................................................................21
AMS 70.200 et seq. – August 6, 2018

70.252 U.S. Grade C................................................................................................................... 21

Authority: 7 U.S.C. 1621-1627.

Source: 41 FR 23681, June 11, 1976, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977, and at

46 FR 63203, Dec. 31, 1981; and amended 63 FR 15174, March 30, 1998.

Summary of Specifications for Standards of Quality for Individual Carcasses 

and Parts of Ready-to-Cook Poultry

A Quality....................................................................................................................................... 22

B Quality....................................................................................................................................... 23

C Quality....................................................................................................................................... 24

2 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

United States Classes of Ready-to-Cook Poultry

§70.200 General.

The provisions of AMS §§70.200 through 70.206 apply to individual carcasses of 

ready-to-cook poultry in determining the kind of poultry and its class. The kinds of poultry are 

as follows: Chickens, turkeys, ducks, geese, guineas, and pigeons.

§70.201 Chickens.

The following are the various classes of chickens:

(a) Rock Cornish game hen or Cornish game hen. A Rock Cornish game hen or Cornish 

game hen is a young immature chicken (usually 5 to 6 weeks of age), weighing not more than

2 pounds ready-to-cook weight, which was prepared from a Cornish chicken or the progeny of a 

Cornish chicken crossed with another breed of chicken.

(b) Rock Cornish fryer, roaster, or hen. A Rock Cornish fryer, roaster, or hen is the 

progeny of a cross between a purebred Cornish and a purebred Rock chicken, without regard to 

the weight of the carcass involved; however, the term "fryer," "roaster," or "hen," shall apply 

only if the carcasses are from birds with ages and characteristics that qualify them for such 

designation under paragraphs (c) and (d) of this section.

(c) Broiler or fryer. A broiler or fryer is a young chicken (usually under 13 weeks of 

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

breastbone cartilage.

(d) Roaster or roasting chicken. A bird of this class is a young chicken (less than 12 

weeks of age), of either sex, with a ready-to-cook carcass weight of 5.5 pounds or more, that 

is tender-meated with soft, pliable, smooth-textured skin and breastbone cartilage that is 

somewhat less flexible than that of a broiler or fryer.

(e) Capon. A capon is a surgically unsexed male chicken (usually under 8 months of 

age) that is tender-meated with soft, pliable, smooth-textured skin.

(f) Hen, fowl, or baking or stewing chicken. A bird of this class is a mature female 

chicken (usually more than 10 months of age) with meat less tender than that of a roaster or 

roasting chicken and nonflexible breastbone tip.

(g) Cock or rooster. A cock or rooster is a mature male chicken with coarse skin, 

toughened and darkened meat, and hardened breastbone tip.

[83 FR 38273, August 6, 2018]

§70.202 Turkeys.

The following are the various classes of turkeys:

United States Classes, Standards, and Grades for Poultry 3
AMS 70.200 et seq. – August 6, 2018

(a) Fryer-roaster turkey. A fryer-roaster turkey is a young immature turkey (usually 

under 16 weeks of age), of either sex, that is tender-meated with soft, pliable, smooth-textured 

skin, and flexible breastbone cartilage.

(b) Young turkey. A young turkey is a turkey (usually under 8 months of age) that is 

tender-meated with soft, pliable smooth-textured skin, and breastbone cartilage that is somewhat 

less flexible than in a fryer-roaster turkey. Sex designation is optional.

(c) Yearling turkey. A yearling turkey is a fully matured turkey (usually under

15 months of age) that is reasonably tender-meated and with reasonably smooth-textured skin. 

Sex designation is optional.

(d) Mature turkey or old turkey (hen or tom). A mature or old turkey is an old turkey of 

either sex (usually in excess of 15 months of age), with coarse skin and toughened flesh.

(e) For labeling purposes, the designation of sex within the class name is optional, and 

the two classes of young turkeys may be grouped and designated as "young turkeys."

§70.203 Ducks.

The following are the various classes of ducks:

(a) Broiler duckling or fryer duckling. A broiler duckling or a fryer duckling is a young 

duck (usually under 8 weeks of age), of either sex, that is tender-meated and has a soft bill and a 

soft windpipe.

(b) Roaster duckling. A roaster duckling is a young duck (usually under 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.

(c) Mature duck or old duck. A mature duck or an old duck is a duck (usually over 

6 months of age), of either sex, with toughened flesh, hardened bill, and hardened windpipe.

§70.204 Geese.

The following are the various classes of geese:

(a) Young goose. A young goose may be of either sex, is tender-meated, and has a 

windpipe that is easily dented.

(b) Mature goose or old goose. A mature goose or old goose may be of either sex and 

has toughened flesh and hardened windpipe.

§70.205 Guineas.

4 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

The following are the various classes of guineas:

(a) Young guinea. A young guinea may be of either sex, is tender-meated, and has a 

flexible breastbone cartilage.

(b) Mature guinea or old guinea. A mature guinea or an old guinea may be of either sex 

has toughened flesh, and a hardened breastbone.

§70.206 Pigeons.

The following are the various classes of pigeons:

(a) Squab. A squab is a young, immature pigeon of either sex, and is extra 

tender-meated.

(b) Pigeon. A pigeon is a mature pigeon of either sex, with coarse skin and toughened

flesh.

United States Standards for Quality of Ready-to-Cook Poultry and Specified Poultry Food 

Products

§70.210 General.

(a) The United States standards for quality contained herein are applicable to individual 

carcasses of ready-to-cook poultry, to parts of ready-to-cook poultry as described in paragraph

(f) of this section, and to individual units of specified poultry food products.

(b) Carcasses, parts, or poultry food products found to be unsound, unwholesome, or 

otherwise unfit for human food in whole or in part, shall not be given any of the quality 

designations specified in the United States standards for quality contained herein.

(c) Clear to semi-clear marinades or sauces may be added to the ready-to-cook poultry 

products, provided the ingredients do not alter the applicable grade factors or detract from the 

appearance of the product.

(d) In interpreting the respective requirements specified in AMS §§70.210 through

70.222 for A quality, B quality, and C quality, the intensity, aggregate area involved, quantity, 

and locations of:

(1) feathers;

(2) exposed flesh (resulting from cuts, tears, and missing skin);

(3) discolorations (whether or not caused by dressing operations and bruises);

United States Classes, Standards, and Grades for Poultry 5
AMS 70.200 et seq. – August 6, 2018

(4) disjointed and broken bones; and

(5) freezing defects, as such defects individually, or in combination, detract from the 

general appearance, shall be considered in determining the particular quality of an individual 

carcass or part.

(e) A ready-to-cook carcass which has a defect may be graded after the defective portion 

has been removed. The fact that a portion has been removed, will not be considered in 

determining the quality of the balance of the carcass, if the remaining portion of the carcass is to 

be disjointed and packed as parts or used in the fabrication of poultry food products. Poultry 

parts which have been properly cut as described in paragraph (f) of this section may be graded 

after they have been cut from the carcass, if the class is known and the parts are not misshapen or 

have nearly the same appearance as prior to cutting from the carcass.

(f) The standards of quality are applicable to poultry parts cut in the manner described in 

this section. Similar parts cut in a manner other than described in this section may be grade 

identified only when approved by the Administrator upon a determination that the labeling for 

such parts accurately describes the product. Requests for such approval shall be made to the 

national supervisor.

(1) "Backs" that are officially identified shall meet the applicable provisions of 

AMS §§70.220, 70.221, and 70.222.

(2) "Breasts" shall be 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, as described in paragraph (f)(20) of 

this section, 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 e.g., "chicken breasts." Neck skin shall not be 

included with the breasts, except that "turkey breasts" may include neck skin up to the whisker.

(3) "Breasts with ribs" shall be 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, as described in paragraph (f)(20) of this section, 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 shall not be included, except that "turkey breasts 

with ribs" may include neck skin up to the whisker.

(4) "Drumsticks" shall be separated from the thigh by a cut through the knee joint 

femorotibial and patellar joint) and from the hock joint (tarsal joint).

6 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

(5) "Halves" are prepared by making a full-length back and breast split of an eviscerated 

poultry carcass so as to produce approximately equal right and left sides.

(6) "Front poultry halves" shall include the full breast with corresponding back portion, 

and may or may not include wings, wing meat, or portions of wing.

(7) "Rear poultry halves" shall include both legs and adjoining portion of the back 

attached.

(8) "Legs" shall include the whole leg, i.e., the thigh and the drumstick, whether jointed 

or disjointed. Back skin shall not be included.

(9) "Legs with pelvic bone" consists of a poultry leg with adhering meat and skin and 

pelvic bone.

(10) "Quarters" consist of the entire eviscerated poultry carcass, which has been cut into 

four equal parts, but excluding the neck.

(11) "Breast quarter" consists of half a breast with the wing and a portion of the back 

attached.

(12) "Breast quarter without wing" consists of a front quarter of a poultry carcass, from 

which the wing has been removed.

(13) "Leg quarter" consists of a poultry thigh and drumstick, with a portion of the back 

attached.

(14) "Tenderloin" shall consist of the inner pectoral muscle which lies alongside the 

sternum (breast bone) of the poultry carcass.

(15) "Thighs" shall be disjointed at the hip joint and may include the pelvic meat, but 

shall not include the pelvic bones. Back skin shall not be included.

(16) "Thigh with back portion" consists of a poultry thigh with back portion attached.

(17) "Wings" shall include the entire wing (consisting of three segments) with all muscle 

and skin tissue intact, except that the wing tip (third segment) may be removed.

(18) "Wing drummette" consists of the humerus (first segment) of a poultry wing with 

adhering skin and meat attached.

(19) "Wing portion" consists of a poultry wing with adhering skin and meat attached, 

except that the drummette (first segment) has been removed. The wing portion may consist of 

the second segment only, or the second and third segment.

United States Classes, Standards, and Grades for Poultry 7
AMS 70.200 et seq. – August 6, 2018

(20) "Wishbones" (Pulley Bones), with covering muscle and skin tissue, shall be severed 

from the breast approximately halfway between the end of the wishbone (hypocledium) and from 

point of the breastbone (cranial process of the sternal crest) to a point where the wishbone joins 

the shoulder. Neck skin shall not be included with the wishbone.

(Approved by the Office of Management and Budget under OMB control number 0581-0128.)

[41 FR 23681, June 11, 1976; 41 FR 24694, June 18, 1976. Redesignated at 42 FR 32514, June 27, 1977 and at 46

FR 63203, Dec. 31, 1981, and amended at 51 FR 17281, May 9, 1986; 60 FR 6640, Feb. 2, 1995, 63 FR 15174,

March 30, 1998]

Standards for Quality of Ready-to-Cook Poultry

§70.220 A Quality.

(a) Conformation. 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.

(b) Fleshing. The carcass has a well developed covering of flesh considering the 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.

(c) 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.

(d) 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 as defined in 7 CFR §70.1. A 

carcass or part shall be considered free from protruding feathers when it complies with the 

tolerances specified in the following table:

8 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

Grade A

Feathers Permitted

Length Carcass Part

Turkeys ............................... 

Ducks and geese 1 ....................

All other poultry .....................

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

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

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

4 ................

8 ................

4 ................

2

4

2

1 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.

(e) Exposed flesh. The requirements contained in this section are applicable to 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:

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:

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:

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.

United States Classes, Standards, and Grades for Poultry 9
AMS 70.200 et seq. – August 6, 2018

(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:

Carcass weight Maximum aggregate area permitted

Minimum Maximum Breast and legs, and parts 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.

(f) 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.

(g) 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 defined in the 

definitions in the regulations 7 CFR §70.1.

(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.

10 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

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 may not exceed an aggregate area equivalent to the area of a circle of the 

diameter specified in the following table:

Carcass weight Maximum aggregate area permitted

Minimum Maximum Hock area of legs Elsewhere

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.

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 may not exceed an aggregate area equivalent to the area of a circle of the 

diameter specified in the following table:

United States Classes, Standards, and Grades for Poultry 11
AMS 70.200 et seq. – August 6, 2018

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:

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 ....................... 2 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 may not exceed an aggregate area equivalent to the area of a circle of the 

diameter specified in the following table:

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.

(h) 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;

12 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

(2) Occasional pockmarks due to drying of the inner layer of skin (derma) (however, 

none may exceed the area of a circle 1/8 inch in diameter for poultry weighing 6 pounds or less 

and 1/4 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 gray in color, on the flesh of 

skinless carcasses, parts, or specified poultry food products not to exceed the permitted 

aggregate area for discolorations as provided in AMS §70.220(g).

(i) Backs. A-quality backs shall meet all applicable provisions of this section pertaining 

to parts, and shall include the meat contained on the ilium (oyster), pelvic meat and skin and 

vertebral ribs and scapula with meat and skin.

[41 FR 23681, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 31, 1981, and

amended at 51 FR 17281, May 9, 1986; 60 FR 6640, Feb. 2, 1995, 63 FR 15174, March 30, 1998]

§70.221 B Quality.

(a) 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.

(b) Fleshing. The carcass has a moderate covering of flesh considering the 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.

(c) 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.

(d) 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:

United States Classes, Standards, and Grades for Poultry 13
AMS 70.200 et seq. – August 6, 2018

Grade B

Feathers Permitted

Length Carcass Part

Turkeys ............................... 

Ducks and geese 1 .................... 

All other poultry .....................

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

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

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

6 ................

10 .............

6 ................

3

5

3

1 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.

(e) Exposed flesh. A 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 one-third of 

the flesh normally covered by skin exposed.

(f) 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.

(g) 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. Discolorations 

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:

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.

(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:

14 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

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:

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.

(h) 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 1/2 inch in diameter. Moderate areas 

showing layers of clear pinkish or reddish colored ice are permitted.

(i) Backs. B-quality backs shall meet all applicable provisions of this section pertaining 

to parts, and shall include either the meat contained on the ilium (oyster) and meat and skin from 

the pelvic bones or the vertebral ribs and scapula with meat and skin.

[41 FR 23681, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 31, 1981, and

amended at 51 FR 17281, May 9, 1986; 51 FR 18875, May 23, 1986; 51 FR 26224, July 22, 1986; 60 FR 6641, Feb.

2, 1995, 63 FR 15174, March 30, 1998]

§70.222 C Quality.

A carcass or part that does not meet the requirements for A or B quality may be of C quality, 

provided the flesh is substantially intact and the carcass or part complies with the following:

(a) Conformation. The carcass or part may have abnormal deformities that detract from 

the appearance of the product and affect the normal distribution of flesh, such as seriously 

curved, or crooked breast, seriously crooked back, or misshapen legs and wings.

(b) Fleshing. The carcass or part may have a poor covering of flesh considering the 

kind, class, and part.

United States Classes, Standards, and Grades for Poultry 15
AMS 70.200 et seq. – August 6, 2018

(c) Fat covering. The carcass or part, considering the kind, class, and part, may have 

insufficient fat covering in the skin that allows the appearance of flesh through the skin.

(d) Defeathering. 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:

Grade C

Feathers Permitted

Length Carcass Part

Turkeys ............................... 

Ducks and geese 1 .................... 

All other poultry .....................

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

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

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

8 ................

12 .............

8 ................

4

6

4

1 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.

(e) Exposed flesh. The carcass or part may have unlimited exposed flesh.

(f) Disjointed and broken bones, and missing parts.

(1) The carcass or part may have disjointed and broken bones.

(2) The carcass may have the tail and any portion of both wings removed. Parts, which 

may normally have the tail present, may have the tail removed. Parts with wings may have the 

wing tip(s) removed at the joint.

(g) Discolorations. The carcass or part may have areas of discolorations and flesh 

bruises that do not render the carcass or part unfit for food.

(h) Trimming. 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.

(i) Backs. C-quality backs shall meet all applicable provisions of this section pertaining 

to parts. Backs shall include all the meat and skin from the 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 the ilia bones may also be removed (front 

half of back).

(j) Freezing defects. The carcass or part may have severe defects resulting from 

handling or occur during freezing or storage. The carcass or part may have numerous pockmarks 

and large dried areas due to drying of the outer layer of flesh. No limit on the amount or color of 

ice present.

[41 FR 23681, June 11, 1976; 41 FR 26565, June 28, 1976. Redesignated at 42 FR 32514, June 27, 1977 and at 46

FR 63203, Dec. 31, 1981; 51 FR 17282, May 9, 1986; and amended 63 FR 15174, March 30, 1998 and 67

FR 56527, Sept. 4, 2002]

16 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

Standards for Quality of Specified Poultry Food Products

§70.230 Poultry roast -- A Quality.

The standard of quality contained in this section is applicable to raw poultry products 

labeled in accordance with 9 CFR Part 381 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 as 

defined in 7 CFR §70.1. A roast shall be considered free from protruding feathers provided it 

complies with the tolerances specified in AMS §70.220(d) for an A-quality poultry part.

(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:

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.

United States Classes, Standards, and Grades for Poultry 17
AMS 70.200 et seq. – August 6, 2018

(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 the 

paragraphs in 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. Additionally, for roasts packaged in oven-ready containers, comminuted 

(mechanically separated) meat may be substituted in part for skin, but may not exceed 8 percent 

of the total weight of the product.

[41 FR 23681, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 31, 1981, and

amended at 51 FR 17282, May 9, 1986; 60 FR 6642, Feb. 2, 1995, 63 FR 15174, March 30, 1998]

§70.231 Boneless poultry breasts, drumsticks, thighs, and legs -- A Quality.

The standards of quality contained in this section are applicable to raw poultry products 

labeled as ready-to-cook "boneless (kind) breasts," "boneless (kind) drumsticks," "boneless 

(kind) thighs," "boneless (kind) legs," or with words of similar import. The product shall consist 

of poultry meat of the kind specified (such as chicken or turkey).

(a) The breasts, drumsticks, thighs, or legs shall be cut as specified in AMS §70.210(f) 

(1), (2), (4), (5), or (6), respectively.

(b) The bone or bones shall be removed in a neat manner without undue mutilation of 

adjacent muscle.

(c) The boneless breasts, drumsticks, thighs, or legs shall meet A-quality requirements 

for ready-to-cook poultry parts in AMS §70.220(c), (d), (e), (g), and (h), and shall be free of 

cartilage and holes. Holes in the meat resulting from the removal of the patella (knee cap) are 

permitted in boneless legs, provided the bulk of the thigh and drumstick remains intact and 

connected. Boneless thighs or breasts (excluding the attached tenderloin) shall be free of 

tendons. Boneless drumsticks or legs shall be free of tendons extending more than 1/2 inch 

beyond the meat tissue.

(d) Trimming of the skin along the edge is permitted, provided at least 75 percent of the 

normal skin cover remains attached to the part and uniformly covers the outer surface in a 

manner that does not detract from the appearance of the part. Trimming of the meat and skin is 

permitted along the outer edges of boneless parts provided at least one-half of the part remains

18 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

intact, and further, the normal symmetrical shape and appearance of the part is retained. 

Trimming of the inner muscle surface is permitted, provided it results in a smooth appearance.

[41 FR 23681, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 31, 1981, and

amended at 51 FR 17282, May 9, 1986; 60 FR 6642, Feb. 2, 1995, 63 FR 15174, March 30, 1998]

§70.232 Skinless poultry carcasses and parts -- A Quality.

The standards of quality contained in this section are applicable to raw poultry products 

labeled as ready-to-cook "skinless (kind) carcasses" or "skinless (kind) (parts)." The product 

shall consist of the specific poultry part (such as breast, thigh, etc.) indicated.

(a) The parts shall be cut as specified in AMS §70.210.

(b) The skin shall be removed in a manner without undue mutilation of the muscle. 

Minor flesh abrasions due to preparation techniques are permitted.

(c) Skinless carcasses or parts shall meet ready-to-cook A-quality requirements as 

outlined in AMS §70.220(a), (b), (f), (g), and (h).

[60 FR 6642, Feb. 2, 1995, 63 FR 15174, March 30, 1998]

§70.233 Poultry tenderloins and boneless, skinless parts--A Quality.

The standards of quality contained in this section are applicable to raw poultry products 

labeled as ready-to-cook "(kind) tenderloins" or "boneless, skinless (kind) (parts)."

(a) The part shall be cut as specified in AMS §70.210.

(b) The tenderloin shall be removed from the sternum in a neat manner without undue 

mutilation of the muscle. For all other parts, the bone(s) and skin shall be removed from the part 

in a neat manner without undue mutilation of the muscle. Minor flesh abrasions due to 

preparation techniques are permitted.

(c) Boneless, skinless breasts, legs, thighs, or drumsticks shall be free of cartilage. 

Boneless, skinless thighs or breasts (excluding the attached tenderloin) shall be free of tendons. 

Boneless, skinless drumsticks or legs shall be free of tendons extending more than 1/2 inch 

beyond the meat tissue. Tendons normally associated with tenderloins are permitted.

(d) Tenderloins or boneless, skinless parts shall be free of blood clots, bruises, cuts, 

tears, and holes in the muscle tissue. For boneless, skinless legs, holes in the meat resulting from 

the removal of the patella (knee cap) are permitted, provided the bulk of the thigh and drumstick 

remains intact and connected. Slight discolorations and separation of the muscle tissue is 

permitted on boneless, skinless parts, provided it does not detract from the appearance of the 

product.

United States Classes, Standards, and Grades for Poultry 19
AMS 70.200 et seq. – August 6, 2018

(e) Trimming of the meat along the outer edges of tenderloins or boneless, skinless parts 

is permitted, provided at least one-half of the tenderloin or part remains intact, and the normal 

symmetrical shape and appearance of the part is retained. Trimming of the inner muscle surface 

is permitted, provided it results in a smooth appearance.

(f) For tenderloins, separation running parallel to the muscle fibers is permitted, 

provided it does not detract from the appearance of the product. Strands of tenderloin tissue not 

attached to the tendon may be present, provided they do not detract from the appearance of the 

product.

[63 FR 15174, March 30, 1998]

§70.234 Size-reduced poultry products--A Quality.

The standards of quality contained in this section are applicable to raw poultry products 

labeled as ready-to-cook boneless, skinless "sliced (kind) (parts)," "(part) slices," "diced (kind)," 

"diced (kind) (parts)," or words of similar import.

(a) Boneless, skinless parts may be subdivided by cutting, slicing, dicing, or similarly 

reducing the size prior to grading.

(b) The reduction process shall result in size-reduced portions of meat that are intact, not 

mutilated, and with surfaces relatively smooth in appearance. Individual size-reduced portions 

of meat shall be relatively uniform in size and shape, and consistent with the size reduction 

process. Variations in shape of the outer edges of the individual portions of meat are permitted.

(c) The size-reduced boneless, skinless poultry products shall be free of cartilage, blood 

clots, bruises, cuts, tears, and holes in the muscle tissue. Slight discolorations, minor flesh 

abrasions, and separation of muscle tissue are permitted, provided they do not detract from the 

appearance of the product. Size-reduced boneless, skinless thighs and breasts (excluding the 

attached tenderloin) shall be free of tendons. Size-reduced boneless, skinless drumsticks and 

legs shall be free of tendons extending more than 1/2 inch beyond the meat tissue.

(d) In addition to the requirements outlined in AMS §70.234 (a) through (c), individual 

slices from boneless, skinless products labeled as "sliced (kind) (parts)" shall: (1) originate from 

the slicing of a boneless, skinless (part), and (2) collectively approximate the shape of the (part) 

prior to slicing. Slices need not originate from the same (part).

[63 FR 15174, March 30, 1998]

United States Grades for Ready-to-Cook Poultry and Specified Poultry Food Products

§70.240 General.

20 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

(a) All terms in the United States standards for quality set forth in AMS §§70.210 

through 70.239 shall, when used in AMS §§70.240 through 70.252, have the same meaning as 

when used in said standards.

(b) The United States Grades for ready-to-cook poultry and specified poultry food 

products are applicable to poultry of the kinds and classes set forth in AMS §§70.200 through

70.206 when used as described in paragraphs (c) and (d) of this section.

(c) United States Consumer Grades for ready-to-cook poultry and specified poultry food 

products may be assigned only when:

(1) each carcass, part, or poultry food product, including those used in preparing a 

poultry food product, has been graded in an unfrozen state on an individual basis by a grader or 

by an authorized person pursuant to 7 CFR §70.20(c) and thereafter checkgraded by a grader;

(2) applicable poultry food product has been prepared under the supervision of a grader;

and

(3) identified in an unfrozen state.

[51 FR 17282, May 9, 1986; 60 FR 6642, Feb. 2, 1995, and amended 63 FR 15174, March 30, 1998]

United States Consumer Grades for Ready-to-Cook Poultry and Specified Poultry Food 

Products

§70.250 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.

§70.251 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.

§70.252 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.

United States Classes, Standards, and Grades for Poultry 21
AMS 70.200 et seq. – August 6, 2018

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)

A Quality

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

Turkeys

(feathers less than 3/4 in.)

Carcass Parts

Ducks and Geese 1

(feathers less than 1/2 in.)

Carcass Parts

All Other Poultry

(feathers less than 1/2 in.)

Carcass Parts

4 2 8 4 4 2

Exposed Flesh: 2

Weight Range

Minimum Maximum

Carcass Large Carcass Parts 3

(halves, front and rear halves) Other Parts 3

Breast and Legs Elsewhere Breast and Legs Elsewhere

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

Discolorations:

Carcass

Lightly Shaded Moderately Shaded 4

Breast and Legs Elsewhere Hock of leg 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 lbs. None 2 in. 3 in. 1 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 2 lbs. 1/2 in. 1 in. 1/4 in. 1/2 in.

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

Discolorations:

Other Parts Lightly Shaded Moderately Shaded 4

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.

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 pockmarks due to drying. Occasional small areas of clear, pinkish, or reddish-colored ice.

1 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 the 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.

22 United States Classes, Standards, and Grades for Poultry
AMS 70.200 et seq. – August 6, 2018

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)

B Quality

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

Turkeys

(feathers less than 3/4 in.)

Ducks and Geese 1

(feathers less than 1/2 in.)

All Other Poultry

(feathers less than 1/2 in.)

Carcass Parts Carcass Parts Carcass Parts

6 3 10 5 6 3

Exposed Flesh:

Weight Range 

Minimum: Maximum:

Carcass Parts

None 2 lbs.

Over 2 lbs. 6 lbs. No part on the carcass (wings, legs, entire back, or No more than 1/3 of the flesh normally covered by

Over 6 lbs. 16 lbs. entire breast) has more than 1/3 of the flesh exposed skin exposed

Over 16 lbs. None

Discolorations: 2

Carcass

Carcass

Lightly or Moderately Shaded Discolorations

Breast and Legs 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: 2

Large Carcass Parts

(halves, front and rear halves)

Large Carcass Parts

Lightly or Moderately Shaded Discolorations

Breast and Legs Elsewhere

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

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: 2

Other Parts

Other Parts

Lightly or Moderately Shaded Discolorations

Breasts, Legs, and 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.

Disjointed and Broken 

Bones:

Carcass--2 disjointed and no broken bones, or 1 disjointed and 1 non-protruding 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 Parts

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.

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.

1 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.

United States Classes, Standards, and Grades for Poultry 23
AMS 70.200 et seq. – August 6, 2018

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)

C Quality

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

Turkeys

(feathers less than 3/4 in.)

Ducks and Geese 1

(feathers less than 1/2 in.)

All Other Poultry

(feathers less than 1/2 in.)

Carcass Parts Carcass Parts Carcass Parts

8 4 12 6 8 4

Exposed Flesh:

Weight Range Carcass Parts

Maximum Minimum

No limit

None 2 lbs.

Over 2 lbs. 6 lbs.

Over 6 lbs. 16 lbs.

Over 16 lbs. None

Discolorations:

Carcass

Carcass

Breast and Legs Elsewhere

None

Over 2 lbs.

Over 6 lbs.

2 lbs.

6 lbs.

16 lbs.

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.

Over 16 lbs. None

Discolorations:

Parts

(includes large carcass parts)

Parts

Breasts, Legs, and Parts

None

Over 2 lbs.

Over 6 lbs.

2 lbs.

6 lbs.

16 lbs.

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.

Over 16 lbs. None

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.

1 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.

24 United States Classes, Standards, and Grades for Poultry