1 / 15

Grading Poultry Carcasses

Grading Poultry Carcasses. Give me an A!. By Akrum Hamdy. Why Grade Poultry Carcasses?. To insure quality before it is sold. Keeps you from selling unwholesome poultry. Did you know that grading is voluntary and paid for by the meat packer?.

crundell
Download Presentation

Grading Poultry Carcasses

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Grading Poultry Carcasses Give me an A! By Akrum Hamdy

  2. Why Grade Poultry Carcasses? • To insure quality before it is sold. • Keeps you from selling unwholesome poultry. • Did you know that grading is voluntary and paid for by the meat packer?

  3. What are the Grades of poultry carcasses? • A - Sold in stores. • B – Often not a grade sold in stores. • C – Usually used for processing into other chicken foods. • Nongradable

  4. Standards of an A Quality Poultry Carcass

  5. Factors Conformation Fleshing & Fat Covering Exposed Flesh Discoloration Disjointed & Broken bones. Missing parts For B Grade Moderately curved. Moderately fleshed & fat covering. No more than 1/3 of part exposed. 11/4” 2 disjoints & no broken or 1 disjoint & 1 nonprotruding broken. 2nd wing joint, back not wider than base of tail and extending half way between base of tail and hip joints. Standards of a B Quality Poultry Carcass

  6. Factors Conformation Fleshing & Fat Covering Exposed Flesh Discoloration Disjointed & Broken bones. Missing parts C Quality Abnormal Poorly fleshed and covered in fat. No Limit No Limit No Limit wing, back not wider than base of tail and extending to area between base of tail and hip joints. Standards of a C Quality Poultry Carcass

  7. What Grade is this? A Grade No Defects

  8. What Grade is this? B Grade Back is cut out halfway between the base of the tail and the hip joints.

  9. What Grade is this? C Grade. More than 1/3 of flesh exposed on breast.

  10. What Grade is this? B Grade. Parts of wing removed beyond the second joint.

  11. What Grade is this? C Grade. Entire wing removed.

  12. What Grade is this? C Grade. Over 1/3 of the drumstick is exposed.

  13. What Grade is this? C Grade. Trimmed more than halfway between base of tail and hip joints.

  14. What Grade is this? C grade. Protruding broken bone in wing tip.

More Related