c. Specific Grade Standards. In 1969, specific grade standards were
established for poultry parts. Provision was made in the poultry grading standards to
grade parts after they have been cut from the carcass, providing the class is known and
the parts are not misshapen or have nearly the same appearance as they had prior to
cutting. Specific requirements for parts are set forth in the fleshing categories for Grade
A and Grade B ready-to-cook poultry (paragraph 3-4).
d. Quality Standards. The USDA standards of quality are applicable to poultry
parts cut in the manner described in paragraphs 3-15 through 3-24 or in some other
approved manner. In addition, grade standards have been established for A, B, and C
quality poultry backs depending upon the manner in which they are cut.
a. Breasts are separated from the back at the shoulder joint by a cut running
backward and downward from that point along the junction of the vertebral and sternal
ribs. See figure 3-4.
Figure 3-4. (Upper) Skeleton of chicken indication points to sever parts. (Lower)
llustration of rib and pelvic meat areas and point to cut breasts with ribs.