Poultry

Picture Series

A Guide to U.S. Graded Chicken

2022,1st Edition

United States Department of Agriculture / Agricultural Marketing Service

Livestock and Poultry Program / Standards and Specifications Division

Poultry

Picture Series

A Guide to U.S. Graded Chicken

2022,1st Edition

United States Department of Agriculture / Agricultural Marketing Service

Livestock and Poultry Program / Standards and Specifications Division

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 1
Non-Discrimination Statement 

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USDA is an equal opportunity provider, employer, and lender. 

2 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Table of Contents

Introduction ....................................................................................................4 

 Description ................................................................................................4 

 Acknowledgements .......................................................................................5 

 Poultry Grading ...........................................................................................5 

Quality ......................................................................................................6 

Advantages of Poultry Grading .........................................................................6 

Standards for Poultry .....................................................................................6 

Chicken Skeletal Diagram ....................................................................................7 

Skeletal Manner of Cut Diagrams ...........................................................................9 

Discoloration Reference .....................................................................................11 

U.S. Classes, Standards, and Grades for Poultry Summary Sheets (Grades A,B, & C) ............12 

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

Whole Birds ...................................................................................................17 

Parts ............................................................................................................33 

Breast ......................................................................................................35 

 Thigh ......................................................................................................42 

 Drumstick ................................................................................................48 

 Wing ......................................................................................................54 

Boneless/Skinless Parts .....................................................................................61 

Boneless/Skinless Breast ...............................................................................63 

Boneless/Skinless Thigh ................................................................................70 

 Boneless/Skinless Drumstick ..........................................................................72 

 Boneless/Skinless Whole Leg .........................................................................74 

 Tenderloin ................................................................................................75 

 Boneless/Skinless Size Reduced ......................................................................80 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 3
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 U.S. Department of Agriculture (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 and 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 and can be found at: 

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

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 at: 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 they are 

purchasing 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

Poultry Grading Picture Series 

4 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
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. 

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. 

Acknowledgements 

Poultry Grading 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 5
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.” 

The AMS Livestock & Poultry (L&P) Program administers 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 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. 

• 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

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 12)

Quality 

Advantages of Poultry Grading 

Standards for Poultry 

6 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Skeleton of a chicken. (Negative No. 89BW0137)

H

(b)

D

H

M

L

F

E

K

C B

(a)

A

G

Chicken Skeletal Diagram

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 7
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

Figure (a). Whole chicken skeleton

Bones are identified with the numbers listed below.

Points where parts are cut in accordance with USDA 

regulations are identified with the letters listed below.

A - Head from neck

B - Neck from breast/back

C - Wing from breast

D - Breast from back

E - Front half of back from back half of back

F - Leg from back

G - Thigh from drumstick

H - Drumstick from foot

Figure (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

8 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
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.

Skeletal Manner of Cut - Leg

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 9
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.

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.

Skeletal Manner of Cut - Wing 

10 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Slight discoloraƟons are areas of discoloraƟon that are 

generally pinkish in color 

and do not detract from the 

appearance of the carcass or 

part. 

Light discoloraƟons are generally reddish in color and 

are usually confined to areas of the skin or the surface 

of the flesh. 

Moderate discoloraƟons 

are areas that are generally 

dark red or bluish, or are 

areas of flesh bruising. 

DiscoloraƟon Reference 

Areas of discoloraƟon 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. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 11
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. 

United States Classes, Standards, and Grades for Poultry 

12 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
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

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 13
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. 

United States Classes, Standards, and Grades for Poultry 

14 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
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!

United States Department of Agriculture

Agricultural Marketing Service 

Livestock & Poultry Program

Revised June 2007

September 1997

AMS-632

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 15
16 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Whole Bird

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 17
18 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Whole Bird—Grade A 

Grade A Whole Bird 

(Front) 

Grade A Whole Bird 

(Back) 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 19
Whole Bird—Feathers 

Grade A Whole Bird 

with Borderline 

Feathers Under the 

Tail 

There is a tolerance for a 

small amount of encrustaƟons and feathers in this 

area provided it does not 

detract from the overall appearance. 

Grade A Whole Bird 

with Feather ShaŌs 

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 shaŌs are 

considered feathers 

20 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
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 

aƩached feather(s) exceeding 1⁄2 inch in length are considered No Grade. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 21
Whole Bird—Exposed Flesh 

Grade A Whole Bird 

with Borderline 

Exposed Flesh on 

Breast Tip 

Tolerance for exposed flesh 

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

exposed flesh on the breast 

Ɵp 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, enƟre back, or enƟre 

breast) has more than 1⁄3 the 

flesh normally covered by 

skin exposed. 

22 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Whole Bird—Exposed Flesh 

Grade A Whole Bird 

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, enƟre back, or enƟre 

breast) has more than 1⁄3 the 

flesh normally covered by 

skin exposed. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 23
Whole Bird—DiscoloraƟon 

Grade A Whole Bird 

with Light DiscoloraƟon 

Tolerance for areas of light 

discoloraƟon for Grade A 

carcasses on the breast and 

legs is 1 inch in diameter. 

Grade A Whole Bird 

with Light DiscoloraƟon on Back of Wing 

Tolerance for areas of light 

discoloraƟon for Grade A 

carcasses on areas other 

than the breast and leg is 2 

inches in diameter. 

24 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Whole Bird—DiscoloraƟon 

Grade A Whole Bird

with Moderate DiscoloraƟon on Back 

of Wing 

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

the breast and legs is 1 inch 

in diameter. 

Grade B Whole Bird

with Moderate DiscoloraƟon on Breast

Moderate discoloraƟon is

not permiƩed on the breast

and legs for Grade A carcasses. Tolerance for moderate discoloraƟon on 

Grade B carcasses is 2 inches in diameter on the breast 

and legs. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 25
Whole Bird—DiscoloraƟon 

Grade C Whole Bird 

with Moderate Aggregate DiscoloraƟon 

There is no limit on size, 

number of areas, or intensity of discoloraƟon for Grade 

C if such areas do not render any part of the carcass 

unfit for food. 

Grade A Whole Bird 

with Moderate DiscoloraƟon on Hock 

Moderate discoloraƟons 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. 

26 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Whole Bird—DiscoloraƟon 

Grade A Whole Bird 

with Borderline EncrustaƟon on Breast

Small lightly colored encrustaƟons that do not detract 

from the overall appearance of the carcass or part 

are permiƩed. 

No Grade Whole 

Bird with Scab on 

Breast 

Large or darkly colored 

scabs that detract from the 

overall appearance of the 

carcass or part are not permiƩed. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 27
Whole Bird—Bone Defects 

Grade A Whole Bird 

with One Disjointed 

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 NonProtruding Broken 

Bone

There is a tolerance for one 

broken non-protruding bone 

for Grade B carcasses. 

28 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Whole Bird—Missing Parts 

Grade A Whole Bird 

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 aƩached. 

Grade A Whole Bird 

Wing Tips Removed 

One or both wing Ɵps may 

be removed at the joint or 

anywhere in the third porƟon as long as the cut is 

even and leaves no protruding bones. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 29
Whole Bird—Missing Parts 

Grade A Whole Bird 

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. 

30 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Whole Bird—Missing Parts 

Grade A Whole Bird

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 with Oil Gland 

Close Up 

Both lobes of the oil gland 

must be removed. Remnants

of oil gland are permiƩed provided secretory material is not 

present.

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 31
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 with Missing 

Part 

There is no tolerance for 

missing parts on Grade A 

carcasses except for wing 

Ɵps and tail. 

32 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 33
34 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Breast 

Grade A Split Breast 

Grade A Split Breast 

Wing Cut Tolerance 

Wing cuts may extend to 

the heavy feather tract. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 35
Parts—Breast 

Grade A Split Breast 

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 resulƟng in a Grade C breast 

due to yield loss. Wings with 

excess breast meat 

aƩached are acceptable 

(someƟmes called “Silver 

Dollar” wings). 

36 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Breast 

Grade A Split Breast 

with Exposed Flesh 

Tolerance for Grade A parts 

is 1⁄4 inch exposed flesh. 

Grade B Split Breast 

with Exposed Flesh 

Tolerance for Grade B parts 

is up to 1⁄3 area of flesh normally covered by the skin. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 37
Parts—Breast 

Grade B Split Breast 

with Borderline Aggregate Light DiscoloraƟon 

Tolerance for Grade B is 1 

inch aggregate area. This 

area of aggregate light discoloraƟon would amount to 

more than 1 inch when condensed and detracts from 

the overall appearance. 

Grade B Split Breast 

with Moderate DiscoloraƟon 

Tolerance for Grade B is 1 

inch. For Grade A, there is 

no tolerance for moderate 

discoloraƟon on breast 

parts. 

38 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Breast 

Grade A Split Breast 

(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. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 39
Parts—Breast 

Grade A Whole 

Breast with Ribs 

Scored for Styling 

Purposes (inside) 

Ribs are allowed to be 

scored and folded for styling purposes. They may be 

flexible, but sƟll 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 considered Grade 

C for broken bones. 

40 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Breast 

Grade A Split Breast 

(inside) with Ribs 

Folded 

Ribs may be scored and 

folded for styling purposes. 

No Grade Split 

Breast with Green 

Muscle Disease 

There is no tolerance for 

serious flesh defects. Product is considered No Grade 

and should be shown to 

plant representaƟve. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 41
Parts—Thigh 

Grade A Thigh 

(outside) 

Grade A Thigh 

(inside) 

42 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
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 aƩached, and 

the remaining skin uniformly covers the outer surface. 

Grade B Thigh with 

Exposed Flesh 

(exceeds 1⁄4 inch)

Tolerance for Grade B parts 

is up to 1⁄3 area of flesh normally covered by the skin. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 43
Parts—Thigh 

Grade A Thigh with 

Slight DiscoloraƟon 

Slight discoloraƟons are 

acceptable, provided they 

do not detract from the 

overall appearance of the 

product. 

Grade A Thigh with 

Maximum Natural 

Adductor Muscle 

DiscoloraƟon 

Natural discoloraƟon of the

adductor muscle on the 

thigh is acceptable up to 

this level.

44 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Thigh 

Grade C Thigh with 

Moderate DiscoloraƟon and Blood Clot 

There is no tolerance for 

presence of blood clots for 

Grades A and B. 

Grade A Thigh with 

Femur Cap Removed 

Cap of femur bone may be 

parƟally aƩached or removed enƟrely for Grade A. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 45
Parts—Thigh 

Grade C Thigh Joint 

Miscut 

Cuts must occur within the

tolerance zone referenced 

on page 9. Note the absence of condyle surrounding the boƩom/leŌ porƟon 

of the femur cap. Medullary 

cavity is clearly exposed.

Grade C Thigh Joint 

Miscut (Meat Not 

AƩached to Back of 

Femur Cap)

Flesh must be aƩached to

the bone. If flesh falls away

from femur cap when held 

upright, it is considered a 

miscut.

46 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Thigh 

Grade A Thigh with 

Back PorƟon 

Back porƟon (with or without tail) may be aƩached 

when labeled as such. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 47
Parts—DrumsƟck 

Grade A DrumsƟck 

No Grade DrumsƟck 

Excessive 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 

48 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—DrumsƟck 

Grade B DrumsƟck 

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 

DrumsƟck Light DiscoloraƟon on Hock 

Tolerance for light discoloraƟon on parts is 3⁄4 inches of 

aggregate area. This photo 

shows the maximum allowable area of aggregate light 

discoloraƟon. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 49
Parts—DrumsƟck 

Grade A DrumsƟck 

Moderate DiscoloraƟon on Hock 

Moderately shaded discoloraƟons are limited to areas other than the leg except 

for the area adjacent to the 

hock. Tolerance is 3⁄8 inch 

area for parts. 

Grade B DrumsƟck 

Moderate DiscoloraƟon 

Tolerance for moderate discoloraƟons for Grade B is 1 

inch. 

50 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—DrumsƟck 

Grade A DrumsƟck 

Borderline Hock Cut 

Cut occurred in tolerance 

zone referenced on page 9

as evident by presence of

condyle. 

Grade C DrumsƟck 

Hock Miscut 

Cuts must occur within the

tolerance zone referenced 

on page 9. Note that the 

tendon has been severed 

and is visible below the

bone.

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 51
Parts—DrumsƟck 

Grade A DrumsƟck 

Borderline Joint Cut 

Cut occurred in tolerance 

zone referenced on page 9

as evident by presence of

condyle. 

Grade C DrumsƟck 

Joint Miscut 

Cuts must occur within the

tolerance zone referenced 

on page 9. Note the absence of condyle surrounding the leŌ porƟon of the

bone. Medullary cavity is 

clearly exposed. 

52 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—DrumsƟck 

No Grade DrumsƟck 

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

Ɵssue of the part.

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 53
Parts—Wing 

Grade A Whole 

Wing 

Grade A First Segment Wing PorƟon 

(Wing DrummeƩe) 

54 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Wing 

Grade A Second 

Segment Wing PorƟon (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 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 55
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. 

56 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Wing 

Grade A Wing with 

Borderline DiscoloraƟon on Back of 

Wing 

Tolerance for light discoloraƟon on parts is 3⁄4 inch in 

diameter. 

Grade A Wing with 

Moderate DiscoloraƟon 

Tolerance for moderate discoloraƟon on parts other 

than breast and leg is 3⁄8

inch in diameter.

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 57
Parts—Wing 

Grade B Second Segment Wing with Aggregate Moderate 

DiscoloraƟon 

Tolerance for Grade B parts 

is 1 inch in diameter maximum aggregate area. 

Grade B Wing with 

Moderate DiscoloraƟon 

Tolerance for Grade B parts 

is 1 inch in diameter maximum aggregate area. 

58 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Parts—Wing 

Grade A Wing aŌer 

Wing Tip with Moderate DiscoloraƟon 

is Removed 

Wings Ɵps with discoloraƟon can be removed to retain the quality of the part. 

Grade C Wing with 

Moderate DiscoloraƟon 

There is no limit for discoloraƟon for Grade C parts so 

long as it does not render 

any part unfit for food.

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 59
Parts—Wing 

Grade A Wing with 

Borderline Cut 

Cut occurred in tolerance 

zone referenced on page 

10 as evident by presence 

of condyle. 

Grade C Wing with 

Miscut 

Cuts must occur within the

tolerance zone referenced 

on page 10. Medullary 

cavity of the bone shaŌ is 

clearly exposed. 

60 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless

Parts

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 61
62 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—Breast 

Grade A Boneless 

Skinless Whole 

Breast BuƩerfly 

Grade A Boneless 

Skinless Half Breast 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 63
Boneless/Skinless Parts—Breast 

Grade A Boneless 

Skinless Breast Half 

with Acceptable 

Shape 

Trimming of the meat along 

the outer edges is permiƩed 

provided at least 1⁄2 the part 

remains intact and the normal symmetrical appearance of the part is retained. 

No Grade Boneless 

Skinless Breast with 

Skin 

There is no tolerance for 

aƩached skin on boneless 

skinless parts. 

64 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—Breast 

No Grade Boneless 

Skinless Breast with 

DiscoloraƟon

There is no tolerance for 

light or moderate discoloraƟon on boneless skinless 

parts. Only slight discoloraƟon is allowed. 

No Grade Boneless 

Skinless Breast Tip 

Removed 

Trimming of the meat along 

the outer edges affected the 

normal symmetrical shape 

and appearance of the part. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 65
Boneless/Skinless Parts—Breast 

Grade A Boneless 

Skinless Breast Borderline Tear and Minor Abrasion in 

Flesh 

Minor abrasion and separaƟon of the muscle Ɵssue is 

permiƩed provided it does 

not detract from the overall 

appearance of the part. 

Grade A Boneless 

Skinless Breast Borderline Tear with 

Grain of Muscle 

SeparaƟon of the muscle 

Ɵssue is permiƩed provided 

it does not detract from the 

overall appearance of the 

part. 

66 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—Breast 

Grade A Boneless 

Skinless Breast with 

Cut at Tip 

SeparaƟon of the muscle 

Ɵssue is permiƩed provided 

it does not detract from the 

overall appearance of the 

part. 

No Grade Boneless 

Skinless Breast Split 

Tip 

SeparaƟon of muscle Ɵssue 

detracts from the overall 

appearance of the part. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 67
Boneless/Skinless Parts—Breast 

No Grade Boneless 

Skinless Breast with 

Abrasion in Flesh 

Abrasions resulƟng in an 

angular indentaƟon as 

shown are not permiƩed. 

Minor flesh abrasions with 

smooth and even appearance that do not detract 

from the overall appearance are acceptable. 

No Grade Boneless 

Skinless Breast with 

Over-Scalded Flesh

There is no tolerance for 

over-scalded flesh. Product 

is considered No Grade and 

should be shown to plant 

representaƟve. 

68 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
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 representaƟve. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 69
Boneless/Skinless Parts—Thigh 

Grade A Boneless 

Skinless Thigh 

No Grade Boneless 

Skinless Thigh with 

Moderate DiscoloraƟon

There is no tolerance for 

light or moderate discoloraƟon on boneless skinless 

parts. Only slight discoloraƟon is allowed. 

70 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—Thigh 

No Grade Boneless 

Skinless Thigh with 

Moderate DiscoloraƟon 

There is no tolerance for 

light or moderate discoloraƟon on boneless skinless 

parts. Only slight discoloraƟon is allowed. 

No Grade Boneless 

Skinless Thigh with 

Bone 

There is no tolerance for 

bone or bone fragments in 

boneless skinless parts. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 71
Boneless/Skinless Parts—DrumsƟck 

Grade A Boneless 

Skinless DrumsƟck 

No Grade Boneless 

Skinless DrumsƟck 

with Bone 

There is no tolerance for 

bone or bone fragments in 

boneless skinless parts. 

72 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—DrumsƟck 

No Grade Boneless 

Skinless DrumsƟck 

with Excessive Tendon 

The tolerance for tendons in 

boneless skinless drums is 1⁄2 

inch beyond the meat Ɵssue. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 73
Boneless/Skinless Parts—Whole Leg 

Grade A Boneless 

Skinless Whole Leg 

For boneless skinless legs, 

holes in the meat resulƟng 

from the removal of the patella (knee cap) are permiƩed provided the bulk of 

the drumsƟck and thigh remains intact and connected. 

No Grade Boneless/

Skinless Whole Leg 

The bulk of the drumsƟck 

and thigh must remain intact and connected. 

74 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—Tenderloin 

Grade A Tenderloin 

Grade A Tenderloin 

with AƩached Tendon 

Tendons normally associated with tenderloins are permiƩed. There is no limit for 

length of the tendon. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 75
Boneless/Skinless Parts—Tenderloin 

Grade A Tenderloin 

with Slight DiscoloraƟon 

Slight discoloraƟon is permiƩed so long as it does not 

detract from the overall appearance of the part. 

No Grade Tenderloin 

with Moderate DiscoloraƟon 

There is no tolerance for 

light or moderate discoloraƟon on boneless skinless 

parts. Only slight discoloraƟon is allowed. 

76 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—Tenderloin 

Grade A Tenderloins 

ExhibiƟng Borderline Flesh SeparaƟons 

SeparaƟon of the muscle 

Ɵssue is permiƩed, provided 

it does not detract from the 

overall appearance of the 

part. 

No Grade Tenderloins ExhibiƟng 

Flesh MuƟlaƟon 

SeparaƟon of the muscle 

Ɵssue detracts from the 

overall appearance. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 77
Boneless/Skinless Parts—Tenderloin 

Grade A Tenderloin 

with Maximum Acceptable Amount of 

AƩached Tissue 

Strands of tenderloin Ɵssue 

not aƩached to the tendon 

may be present, provided 

they do not detract from 

the overall appearance of 

the product. 

No Grade Tenderloin 

with Unacceptable 

Amount of AƩached 

Tissue 

Strands of tenderloin Ɵssue 

detract from the overall appearance of the tendon. 

78 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—Tenderloin 

No Grade Tenderloin with Hole 

There is no tolerance for 

holes in the muscle Ɵssue. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 79
Boneless/Skinless Parts—Size Reduced 

Grade A Thin Sliced 

Breast 

Grade A Thin Sliced 

Breast 

80 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program
Boneless/Skinless Parts—Size Reduced 

Grade A Thin Sliced 

Breast with Natural 

SeparaƟon between 

the Muscles 

Holes occurring naturally 

between muscles are acceptable. Holes occurring 

through muscle Ɵssue 

would not be acceptable. 

Grade A Thin Sliced 

Breast with Borderline Acceptable 

Shape 

VariaƟon in shape of the 

outer edges of the individual porƟons of meat are permiƩed. 

United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program 81
82 United States Department of Agriculture - Agricultural Marketing Service – Livestock & Poultry Program

Poultry Picture Series

A Guide to U.S. Graded Chicken

A resource that illustrates the various defects described in the

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

Focusing on chicken carcasses and parts in the 2-6 lb. size

range, the Poultry Picture Series is a visual representation of

our Standards that will aid in uniformly interpreting grade

standards for USDA poultry commodity graders, industry,

academia, and food buyers.

To request a printed copy or download a digital copy, visit:

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