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Poultry Carcass Grading

Poultry Carcass Grading . Georgia Agricultural Education Curriculum Office Catrina Kennedy and Dr. Frank Flanders Photos by Tim Savelle February 2007. Next. Broiler #1. WHAT IS THE GRADE?. GRADE A Flippers removed Tail cut off even with body. Next. Broiler #2. WHAT IS THE GRADE?.

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Poultry Carcass Grading

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  1. Poultry Carcass Grading Georgia Agricultural Education Curriculum Office Catrina Kennedy and Dr. Frank Flanders Photos by Tim Savelle February 2007 Next

  2. Broiler #1 WHAT IS THE GRADE? • GRADE A • Flippers removed • Tail cut off even with body Next

  3. Broiler #2 WHAT IS THE GRADE? • GRADE B • Exposed flesh on breast & thigh • > ¼” • < 1/3 of part Next

  4. Broiler #3 WHAT IS THE GRADE? • GRADE C • Missing entire wing Next

  5. Broiler #4 WHAT IS THE GRADE? • GRADE B • Tail cut not wider than base of tail • Tail cut ½ way to hip joints Next

  6. Broiler #5 WHAT IS THE GRADE? • GRADE B • 2 Disjoints (leg and wing) Next

  7. Broiler #6 WHAT IS THE GRADE? • GRADE C • Broken and exposed bone Next

  8. Broiler #7 WHAT IS THE GRADE? • GRADE B • Missing 2 wing joints (flipper and flat, but not entire wing) Next

  9. Broiler #8 WHAT IS THE GRADE? • GRADE C • Tail cut not wider than base of tail • Tail cut extends to hip joints (over ½ way) Next

  10. Broiler #9 WHAT IS THE GRADE? • GRADE C • Exposed flesh on breast >1/3 of the part Next

  11. Broiler #10 WHAT IS THE GRADE? • GRADE A • No defects Next

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