United States Classes, 

Standards, and Grades 

for Rabbits

AMS 70.300 et seq.

Effective September 5, 2002

United States 

Department of 

Agriculture 

Marketing and 

Regulatory 

Programs 

Agricultural 

Marketing 

Service 

Poultry 

Programs 
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 rabbit grading program operates under these classes, 

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

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

grades for rabbits. 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 Rabbits were removed from the 

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

Department of Agriculture, as AMS 70.300 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/standards. 

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

Call: (202) 720-3506 

Fax: (202) 690-0941 

Write: USDA, AMS, Poultry Programs 

STOP 0259, Room 3944-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, sex, religion, age, disability, political beliefs, sexual orientation, and marital 

or family status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative 

means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s 

TARGET Center at (202) 720-2600 (voice and TDD). 

 To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten 

Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice or TDD). 

USDA is an equal opportunity provider and employer. 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

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AMS 70.300 et seq.

United States Classes, Standards, and Grades for Rabbits 

Section Page 

United States Classes of Ready-to-Cook Rabbits

70.300 General............................................................................................................................ 2 

70.301 Fryer or young rabbit ...................................................................................................... 2 

70.302 Roaster or mature rabbit ................................................................................................. 2 

United States Standards for Quality of Ready-to-Cook Rabbits

70.310 General............................................................................................................................ 2 

Standards for Quality

70.320 A Quality......................................................................................................................... 3 

70.321 B Quality......................................................................................................................... 5 

70.322 C Quality......................................................................................................................... 6 

United States Consumer Grades for Ready-to-Cook Rabbits 

70.330 U.S. Grade A................................................................................................................... 7 

70.331 U.S. Grade B................................................................................................................... 7 

70.332 U.S. Grade C................................................................................................................... 8 

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. Amended at 67 FR 56527, Sept. 5, 2002. 

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

Ready-to-Cook Rabbits................................................................................................................. 9 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

2 

United States Classes of Ready-to-Cook Rabbits

§70.300 General.

For the purpose of AMS §§70.300 through 70.302, the classes of ready-to-cook rabbits 

are fryer or young rabbit and roaster, stewer, or mature rabbit. 

§70.301 Fryer or young rabbit. 

A fryer or young rabbit is a young rabbit carcass weighing not less than 1 1/2 pounds and 

rarely more than 3 1/2 pounds processed from a rabbit usually less than 12 weeks of age. The 

flesh of a fryer or young rabbit is tender and fine grained, and of a bright pearly pink color. 

§70.302 Roaster, stewer, or mature rabbit. 

A roaster, stewer, or mature rabbit is a mature or old rabbit carcass of any weight, but 

usually over 4 pounds processed from a rabbit usually 6 months of age or older. The flesh of a 

roaster, stewer, or mature rabbit is more firm and coarse grained, and the muscle fiber is slightly 

darker in color and less tender, and the fat may be more creamy in color than that of a fryer or 

young rabbit. 

United States Standards for Quality of Ready-to-Cook Rabbits 

§70.310 General. 

(a) The United States standards for quality contained in AMS §§70.320 through 70.322 

are applicable to individual carcasses of ready-to-cook rabbits and parts as described in 

paragraph (e) of this section. 

(b) Carcasses or parts found to be unsound, unwholesome, or unfit for food shall not be 

included in any of the quality designations specified in AMS §§70.320 through 70.322. 

(c) In interpreting the respective requirements specified in AMS §§70.320 through 

70.322 for 

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

of: 

(1) deformities; 

(2) freedom from foreign material, 

(3) discolorations (whether or not caused by processing operations and flesh bruises), 

and cut and tears; 

(4) disjointed and broken bones; and 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

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(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. 

(d) 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. Rabbit parts which have been properly cut as described in 

paragraph (e) 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. 

(e) The standards of quality are applicable to rabbit parts cut in the manner described in 

paragraphs (e) (1) through (5) of this section. Similar parts cut in a manner other than as 

described in paragraphs (e) (1) through (5) of this section may be grade identified only when 

approved by the Administrator upon his determination that the labeling for such parts accurately 

describes the product. Requests for such approval shall be made to the National Supervisor. 

(1) "Forelegs" shall be removed by cutting straight across the backbone at the eighth or 

ninth thoracic vertebra. The legs are divided by a lengthwise cut along the backbone to produce 

two approximately equal halves. 

(2) "Ribs" shall be removed by cutting straight across the backbone between the third 

and fourth lumbar vertebrae. The rib section is further divided by a lengthwise cut along the 

backbone. 

(3) "Loin" is separated from the rump by cutting straight across the backbone between 

the sixth and seventh lumbar vertebrae. There is no further division of this part. 

(4) "Rump" is separated from the hind legs by cutting on a straight line from the base of 

the tail to a point approximately 1/2 inch above the stifle joint. There is no further division of 

the rump. 

(5) "Hind legs" need no further division after separation from the rump. 

Standards for Quality of Ready-to-Cook Rabbits 

§70.320 A Quality. 

(a) Conformation. The carcass or part is free from deformities that detract from the 

appearance of the product, or that affect the normal distribution of flesh. Slight deformities may 

be present. 

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

kind, class, and part. The flesh is thick, well rounded, and full. The muscle texture is firm. 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

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(c) Cuts and tears.

(1) The carcass or part may have cuts and tears in the flesh, provided the maximum 

length of all cuts and tears does not exceed the length specified in the following table: 

Maximum aggregate area permitted

Grade A

Carcass Part

Loin, Rump1, and Hind Legs ......................................................... 

Forelegs, Ribs, and Elsewhere ....................................................... 

1/4 in. ............. 

1/2 in. .............

1/4 in. 

1/2 in.

1 A cut or tear 1/2 inch in length is permitted at the rump adjacent to the backbone. 

 (2) Cuts or tears, caused by skin removal that tears the thin outer tissue covering the 

flesh are permitted provided: they do not detract from the appearance of the product, and the cut 

or tear does not result in an indentation in the muscle tissue. 

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

 (1) The carcass or part is free of crushed or shattered bones caused by the removal of the 

head and feet. The ends of leg bones may not be broken beyond the point where the muscle 

tissue begins. 

 (2) The carcass or part may have not more than one disjointed bone and is free of broken 

bones. No parts may be missing from the carcass. 

(e) Discolorations. The requirements contained in this section are applicable to 

discolorations of the connective tissue and flesh of ready-to-cook rabbits as defined in the 

regulations 7 CFR §70.1. 

 (1) The carcass or part may have slight discolorations, provided the discolorations do not 

detract from the appearance of the product. 

 (2) The carcass or part may have lightly shaded areas of discolorations, provided the 

aggregate area of all discolorations does not exceed the area of a circle of the diameter specified 

in the following table: 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

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Maximum aggregate area permitted

Grade A

Carcass Part

Loin, Rump, and Hind Legs ......................................................... 

Forelegs, Ribs, and Elsewhere ...................................................... 

1 in. ............... 

2 in. ............... 

1/2 in. 

3/4 in.

 (3) The carcass or part is free of moderately shaded discolorations, except that 

moderately shaded discolorations are permitted adjacent to the bone and must not exceed an area 

of a circle with a diameter of 1⁄4 inch, and are free of blood clots. 

 (4) Evidence of incomplete bleeding, such as more than an occasional slight coagulation 

in a vein, is not permitted. 

(f) Freezing defects. With respect to consumer packaged rabbit carcasses or parts, the 

carcass or part shall be practically free from defects that 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 or part: 

 (1) Slight darkening of the meat provided that the frozen carcass or part has a generally 

bright appearance. 

 (2) Occasional dry areas on the outer layer of flesh. 

 (3) Occasional small areas showing a thin layer of clear or pinkish colored ice. 

§70.321 B Quality. 

(a) Conformation. The carcass or part is practically free of deformities. Moderate 

deformities may be present, which do not materially affect the normal distribution of flesh or 

detract from the appearance of the product. 

(b) Fleshing. The carcass or part has a fairly well developed covering of flesh 

considering the kind, class, and part. The flesh is fairly thick, fairly well rounded, and fairly well 

fleshed. The muscle texture is fairly firm. 

(c) Cuts and tears.

 (1) The carcass or part may have cuts and tears in the flesh, provided the maximum 

length of all cuts and tears does not exceed the length specified in the following table: 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

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Maximum aggregate area permitted

Grade B

Carcass Part

Loin, Rump1, and Hind Legs ......................................................... 

Forelegs, Ribs, and Elsewhere ....................................................... 

1/2 in. ............. 

1 in. ...............

1/2 in. 

1 in.

1 A cut or tear 1 inch in length is permitted at the rump adjacent to the backbone. 

 (2) Cuts or tears, caused by skin removal that tears the thin outer tissue covering the 

flesh, are permitted provided: they detract only very slightly from the appearance of the product, 

and the cut or tear does not result in a significant indentation in the muscle tissue. 

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

 (1) The carcass or part is free of crushed or shattered bones caused by the removal of the 

head and feet. The ends of leg bones may be broken beyond the point where the muscle tissue 

begins. 

 (2) The carcass may have not more than two disjointed and one broken bone. No parts 

may be missing. 

 (3) Parts may have not more than one disjointed bone and are free of broken bones. 

(e) Discolorations.

 (1) The carcass or part may have moderately shaded areas of discolorations, provided 

they are free of blood clots, and the aggregate area of all discolorations does not exceed the area 

of a circle having the diameter specified in the following table: 

Maximum aggregate area permitted 

Grade B

Carcass Part 

Loin, Rump, and Hind Legs ......................................................... 

Forelegs, Ribs, and Elsewhere ...................................................... 

2 in. ............... 

3 in. ............... 

1 in. 

1 1/2 in. 

 (2) Evidence of incomplete bleeding shall be no more than slight. 

(f) Freezing defects. With respect to consumer-packaged rabbits or parts, the carcass or 

part may have moderate defects resulting from handling or occurring during freezing or storage. 

The flesh shall have a sound appearance, but may lack brightness. A few dry areas on the outer 

flesh are permitted. Moderate areas showing layers of clear, pinkish, or reddish colored ice are 

permitted. 

§70.322 C Quality. 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

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A carcass or part does not meet the requirements for A or B quality may be 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 pronounced deformities that detract 

from the appearance of the product, or affect the distribution of flesh. 

(b) Fleshing. The carcass or part may have an under-developed covering of flesh 

considering the kind, class, and part. The muscle texture may be soft or flabby. 

(c) Cuts and tears. The carcass or part may have cuts or tears in the flesh and those 

caused by skin removal in excess of B quality, provided that the normal meat yield is not 

materially affected and the flesh is substantially intact. 

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

 (1) The carcass or part is free of crushed or shattered bones caused by the removal of the 

head. The ends of the leg bones may be shattered and broken beyond the point where the muscle 

tissue begins. 

 (2) The carcass may have disjointed bones and not more than five broken bones. No 

parts may be missing. 

 (3) Parts may have not more than one disjointed and one broken bone. 

(e) Discolorations. The carcass or part may have shaded areas of discolorations that do 

not render the carcass or part unfit for food. 

(f) 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 large dried areas on 

the outer layer of flesh. No limit on the amount or color of ice is present. 

United States Consumer Grades for Ready-to-Cook Rabbits 

§70.330 U.S. Grade A. 

A lot of ready-to-cook rabbit carcasses 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 A 

quality as specified in this part, may be designated as U.S. Grade A. 

§70.331 U.S. Grade B. 

A lot of ready-to-cook rabbit carcasses 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 as specified in this part, may be designated as U.S. Grade B. 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

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§70.332 U.S. Grade C. 

A lot of ready-to-cook rabbit carcasses 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 as specified in this part, may be designated as U.S. Grade C. 

[41 FR 2368, June 11, 1976. Redesignated at 42 FR 32514, June 27, 1977, and at 46 FR 63203, Dec. 3, 1981, and 

amended at 47 FR 46071, Oct. 15, 1982; 47 FR 54421, Dec. 3, 1982; 67 FR 56527, Sept. 5, 2002] 
United States Classes, Standards, and Grades for Rabbits 

AMS 70.300 et seq. - September 5, 2002 

9

Ready-to-Cook Rabbits 

Summary of Specifications for Standards of Quality for Individual Carcasses 

or Parts

Effective September 5, 2002 (Not All Inclusive -- Minimum Requirements and Maximum Defects Permitted) 

A Quality B Quality C Quality 

Conformation: Normal, slight deformities Moderate deformities Pronounced deformities 

Fleshing: 

Muscle texture

Thick, well rounded, and full 

– well fleshed considering 

kind and class 

Firm 

Fairly thick, fairly well 

rounded - fairly well fleshed 

considering kind and class 

Fairly firm 

Under-developed covering of 

flesh considering kind and 

class 

Soft or flabby 

Cuts and Tears: Carcass 1a Parts 1a Carcass 1b Parts 1b Carcass Parts 

Loin, Rump, Hind Legs 1/4 in. 1/4 in 1/2 in. 1/2 in. 

Forelegs, Ribs, Elsewhere 1/2 in. 1/2 in. 1 in. 1 in. 

No limit, 

provided meat yield is not 

materially affected 

Carcass 2a Parts 2a Carcass 2b Parts 2b Carcass 2c Parts 2c 

Disjointed and 

Broken Bones: 1 disjointed, 

no broken 

1 disjointed, 

no broken

2 disjointed, 

1 broken 

1 disjointed, 

no broken

No limit 

disjointed, 

5 broken 

1 disjointed, 

1 broken 

Missing Parts: None None None 

Discolorations: 

Carcasses 

Lightly 

Shaded 3 

Moderately 

Shaded 4a Moderately Shaded 4b Moderately Shaded 

Loin, Rump, Hind Legs 1 in None 2 in. 

Elsewhere 2 in. None 3 in.

No limit 

Discolorations: 

Parts 

Lightly 

Shaded 3 

Moderately 

Shaded 4a Moderately Shaded 4b

Moderately Shaded

Loin, Rump, Hind Legs 1/2 in. None 1 in. 

Forelegs and Ribs 3/4 in. None 1 1/2 in. 

No limit 

Trimming: Carcasses or parts may be graded after a defect has been removed. 

Freezing Defects: Slight darkening provided the 

carcass or part has a generally 

bright appearance. Occasional 

dry areas and small areas of 

clear or pinkish colored ice 

may be present 

May lack brightness. A few dry 

areas and moderate areas with 

layers of clear, pinkish, or 

reddish colored ice may be 

present. 

Large dry areas and no limit 

on amount or color of ice 

present. 

1a A cut or tear up to 1/2 in. in length is permitted at the rump adjacent to the backbone. Cuts or tears caused by skin removal are permitted 

provided they do not result in an indentation in the muscle tissue, and do not detract from the appearance of the product. 

1b A cut or tear up to 1 in. in length is permitted at the rump adjacent to the backbone. Cuts or tears caused by skin removal are permitted provided 

they do not result in a significant indentation in the muscle tissue, and only very slightly detract from the appearance of the product. 

2a The ends of leg bones may not be shattered or broken beyond the point where the muscle tissue begins. 

2b The ends of leg bones may not be shattered, but may be broken beyond the point where the muscle tissue begins. 

2c The ends of leg bones may be shattered and broken beyond the point where the muscle tissue begins. 

3 Evidence of incomplete bleeding, such as more than an occasional slight coagulation in a vein, is not permitted. 

4a Areas adjacent to the bone may have moderate discolorations, provided they do not exceed an aggregate area of 1/4 in. and are free of 

 blood clots. 

4b Evidence of incomplete bleeding shall be no more than slight. Discolorations shall be free of blood clots.